Kohlrabi
Kohlrabi Slivers and Pea Shoots with Sesame Dressing
German-Style Stuffed Kohlrabi
8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream
Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright. Scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Chop pulp finely (there will be about 2.75 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender; drain well, and chop finely (there will be about 2 cups). Cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste. Mix well. Mound the mixture in the kohlrabi shells and arrange them in a single layer in a shallow flameproof baking dish just large enough to hold them. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm. Cook the flour in the remaining 2 tablespoons butter in a small saucepan over moderate heat, whisking, for 3 minutes; whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. To serve, return the stuffed shells to the baking dish and garnish them with the additional parsley.
From: Epicurious.com
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Kohlrabi Slivers and Pea Shoots with Sesame Dressing
2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
Quickly blanch pea shoots in 2 qt. boiling water with 2 tsp. salt until color brightens, about 10 seconds. Rinse in cold water to stop cooking; drain and pat dry. Peel kohlrabi bulbs and cut into matchsticks. Toss with shoots in a serving dish. Finely grind sesame seeds, then transfer to a bowl and stir in remaining ingredients; thin with a little extra water if dressing is too thick. Drizzle dressing over salad and serve remainder on the side.
From: Epicurious.com
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