6 md Kohlrabi bulbsl peeled
1 lg Sweet onion; chopped
1 ts Cinnamon
1 tb Sunflower oil
1/2 c Breadcrumbs
1 tb Arrowroot powder
2 tb Water; cold
Salt & pepper
Parsley sprigs; to garnish
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 350°F. 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.
