{"id":1818,"date":"2016-07-07T16:59:59","date_gmt":"2016-07-07T22:59:59","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1818"},"modified":"2017-04-20T14:22:05","modified_gmt":"2017-04-20T20:22:05","slug":"more-csa-treats-kohlrabi","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1818","title":{"rendered":"More CSA treats: Kohlrabi"},"content":{"rendered":"

\"070716_kohlrabi_stuffed_a\"<\/a><\/p>\n

I’ve never done much with kohlrabi before, so it took some experimenting, but I had a couple of good things this week. First, here’s how I made my Stuffed Kohlrabi:<\/p>\n

Remove the stems from 3-4 kohlrabi and fully peel away the tough outer layers of them. Set aside the greens.<\/p>\n

Using a coring tool, insert into the center of the peeled kohlrabi, but do not pierce through to the base. You will probably not be able to remove the plug. Insert again, slightly out more toward the edge, again careful not to pierce the base. Continue this process, circling around the original central plug. Then, using a small serrated knife, remove the plugs and scrape a little to make the central cavity fairly smooth. Reserve what you remove from the kohlrabi.<\/p>\n

Oil and salt the kohlrabis inside and out. Add a tiny bit of extra virgin olive oil to the bottom of a Dutch oven, place the kohlrabis cavity side down and saute until slightly browned. Turn the kohlrabis over onto its base, turn down the heat, add a little water (2-4 TB), put the lid on the Dutch oven, turn down the flame, and cook until the kohlrabis are tender. Set aside until ready to assemble.<\/p>\n

KOHLRABI FILLING<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n