Kohlrabi

Stuffed Kohlrabi

2 small kohlrabi, peeled and trimmed
1 1/2 teaspoons anchovy paste
3/4 teaspoon olive oil
2 tablespoons cooked rice
Freshly ground black pepper, to taste

Using a melon baller, remove the center of each kohlrabi, leaving a 1/2-inch shell, and set aside. Place the kohlrabi in a small plate. Finely chop the reserved centers. Combine with the remaining ingredients. Divide the stuffing between the kohlrabi. Pour 1 teaspoon water into the center of the plate. Cover tightly with microwave plastic wrap. Cook at 100% for 3 to 4 minutes. Prick the plastic to release the steam. Uncover and serve.

Serves 2.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005.

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