Microwave Stuffed Kohlrabi
This recipe uses anchovy-flavored rice for stuffing, but experiment with other stuffing ingredients, such as herbed mashed potatoes (for kids), seasoned bread cubes, or even sautéed onions and greens, or stewed veggies. When still hot, sprinkle with some grated cheese and/or fresh herbs.
2 small kohlrabi, peeled and trimmed
1 1/2 teaspoon anchovy paste
3/4 teaspoon olive oil
2 tablespoons cooked rice
Freshly ground black pepper
Using a melon baller, remove the center of each kohlrabi, leaving a 1/2-inch shell, and set aside. Place the kohlrabi on a microwave-safe plate.
Finely chop the reserved centers. Combine with remaining ingredients. Divide stuffing between the kohlrabi, mounding slightly. Pour 1 teaspoon water into the center of the plate. Cover tightly with microwave plastic wrap. Cook on high (100%) for 3 to 4 minutes. Prick the plastic to release the steam. Uncover and serve.
Serves 2 as a first course.
From “Vegetable Love,” Barbara Kafka, Artisan 2005.