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Brunch Baked Cinnamon Kohlrabi

Source of Recipe

"Vegetarian Gourmet" Spring, 1994


List of Ingredients

6.00 md Kohlrabi bulbs, peeled
1.00 lg Sweet onion, chopped
1.00 ts Cinnamon
1.00 tb Sunflower oil
0.50 c Breadcrumbs
1.00 tb Arrowroot powder
2.00 tb Cold water
Salt & pepper
Parsley sprigs, to garnish



Recipe

Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until they are tender-crisp when pierced with a fork, about 20 minutes. Drain & cool.

Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from the opposite end leaving 1/4" thick shells. Dice the pulp & set aside. Place shells in a lightly oiled baking dish.

Preheat oven to 350F. In a separate bowl, toss diced pulp, onion, cinnamon, oil & breadcrumbs. Press mixture into shells.

Bake uncovered until the onions are limp & caramelized, about 20 minutes. Transfer to a warmed serving platter & keep warm. Reserve the liquid.

In a separate bowl, mix the arrowroot with the water, stirring until completely dissolved. Set aside. Pour reserved liquid into a small saucepan & bring to a boil. Remove from the heat & slowly add the arrowroot, stirring constantly. Add more water as may be necessary so that you have a sauce like consistency. Season.

Spoon sauce around the the stuffed kohlrabies, garnish with parsley & serve immediately.