Gefullte Kohlrabi (Stuffed Kohlrabi, Munich Style) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Adapted from the Complete Round the World Meat Cookbook. Ingredients:
8 large kohlrabi, peeled |
water (for cooking) |
salt |
2 tablespoons butter |
1/2 cup chopped onion |
1/2 lb ground beef |
1/4 cup fresh breadcrumb |
water |
1 egg, beaten |
1 hard-boiled egg, chopped |
1/4 teaspoon black pepper |
1/8 teaspoon thyme |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425°F.
2. Cook kohlrabi in boiling salted water for 15 minutes, or until barely tender.
3. Drain.
4. Scoop out centers.
5. Set shells aside and chop centers very fine.
6. Melt butter in a skillet.
7. Add onions and beef.
8. Cook over high heat for 3 minutes, stirring almost constantly.
9. Soak bread crumbs in water for 5 minutes.
10. Drain well.
11. Combine meat mixture, crumbs, eggs, kohlrabi centers, pepper and thyme.
12. Stuff about half the mixture into kohlrabi shells.
13. Spread remaining mixture on the bottom of a greased pie plate.
14. Arrange kohlrabi over it and brush with the olive oil.
15. Bake for 15 minutes, basting once or twice with pan drippings.
|
|