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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)