Have you ever eaten kohlrabi? If not it’s high time to give a try.
Some info about it: These little “UFO”-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. And very important to say that kohlrabi is not a root vegetable. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below.
Kohlrabi is a rather versatile vegetable when it comes to how to prepare. It is usually eaten raw—peeled, sliced and added to a salad or used for serving with a dip.
Ingredients: 4 medium kohlrabi, 1 large finely chopped onion, 1 1/2 tablespoons butter or oil, 1 pound ground uncooked beef or ground leftover cooked beef, veal, pork or lamb, 2 large eggs, salt and pepper to taste, 1 1/2 cups broth of choice, 1 cup sour cream, 2 tablespoons all-purpose flour
Directions: Parboil kohlrabi for 20 minutes. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
In a medium skillet, sauté onions and chopped scooped-out kohlrabi in 1 1/2 tablespoons butter until tender. Transfer to a large bowl, and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove, and salt and pepper to taste.
Stuff hollowed kohlrabi with meat mixture, place in dish and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi. Cover and cook for 40 minutes or until tender. Serve with sour cream.
You can use the leaves of the kohlrabi as well! It gives a very unique aroma to dish, its mildly sour flavor similar to Greek stuffed grape leaves!