With the arrival of another kohlrabi in our basket this week and a tiny background in cooking with kohlrabi, I dug around for a unique recipe and found a lot about stuffed kohlrabi in Eastern European cuisines. A lot of the recipes called for pork, so I substituted tofu, but then came across this recipe from Food 52 that uses quinoa and no meat. But I already had tofu, so I adapted.
Here’s what I came out with. Lemon-pepper millet-stuffed kohlrabi. The kohlrabi tasted a bit like a cauliflour-potato combination and provided a tasty bowl for the veggies inside. This recipe is more time-consuming than my normal cooking, but was a unique new way to eat our CSA kohlrabi.
-1 kohlrabi bulb (I cooked with two but they were very filling – I think one would be more than enough to fill 2 people)
-1 small onion
-1 clove garlic
-1/2 large carrot
-1 pack firm tofu
-lemon pepper (or seasoning of choice; fresh lemon zest would be awesome)
-1 cup grain (rice, quinoa, millet)
1. Cut off the leaves of the kohlrabi and set aside. Rinse and peel the kohlrabi then parboil for approximately 20 minutes or until tender.
2. While the kohlrabi is cooking, rinse and chop the leaves, onion, carrot, and garlic, leaving the garlic separate to add later.
3. Begin cooking the grain of your choice (I used millet from iHerb).
3. Drain the tofu and chop into squares.
3. When the kohlrabi is tender, remove to cool. Set aside.
4. Heat olive oil and add onions and carrots and cook until onions are clear. Add the seasoning of your choice.
5. When the kohlrabi has cooled enough, use a spoon or melon scooper (I’m impressed if you have a melon scooper) to hollow it out. Almost all of the recipes I found asked me to do this before cooking, but when I tried it was im.poss.i.ble. Cook it first – it’ll make your life easier.
6. Mix the kohlrabi scrapings in with the tofu, grain, and onions. Fill the kohlrabi with the mixture and set aside the extras to serve on the side.
7. I used my teeny, tiny oven to bake the stuffed kohlrabi for about 40 minutes. However, for all of you in Korea who don’t have an oven 🙁 this recipe uses a stovetop version that I think would work just as well.
8. Serve with a little bit of the leftover stuffing on the side. Enjoy!
I love CSA – who knew such a vegetable existed before this year?!? Any unique kohlrabi ideas?