Ingredients

6 medium kohlrabi bulbs, peeled
1 large sweet onion, chopped
1 tsp. cinnamon
1 Tbsp. sunflower oil
1/2 C. breadcrumbs
1 Tbsp. arrowroot powder
2 Tbsp. cold water
salt and pepper
parsley sprigs, to garnish

Cooking Instructions

Bring water to a boil in a large saucepan. Immerse kohlrabies and boil until they are tender crisp when pierced with a fork, about 20 minutes. Drain and 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 and set aside. Place shells in a lightly oiled baking dish. Preheat oven to 350 degrees. In a separate bowl, toss diced pulp, onion, cinnamon, oil and breadcrumbs. Press mixture into shells. Bake uncovered until the onions are limp and caramelized, about 20 minutes. Transfer to a warmed serving platter and 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 and bring to a boil. Remove from the heat and 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 stuffed kohlrabies, garnish with parsley and serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)