Brunch Baked Cinnamon Kohlrabi
6 medium kohlrabi bulbs, peeled
1 large sweet onion, chopped
1 teaspoon ground cinnamon
1 tablespoon sunflower oil
½ cup breadcrumbs
1 tablespoon arrowroot
2 tablespoons cold water
Salt and pepper
Fresh parsley sprigs, to garnish
Bring water to a boil in a large saucepan. Immerse kohlrabi and boil until they are crisp-tender when pierced with a fork, about 20 minutes. Drain and cool.
Trim ¼-inch from the root end of the kohlrabis. Scoop out pulp from the opposite end, leaving ¼-inch 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 to taste.
Spoon sauce around the stuffed kohlrabis, garnish with parsley and serve immediately.
Serves 6.
From “Vegetarian Gourmet,” Spring 1994, www.recipesource.com.