Monday, 26 September 2016

Feta Cheese Stuffed Kohlrabi

Kohlrabies can vary quite a bit in size. I used 2 large ones, probably about 4" across, but smaller ones may be more tender, or more to the point, you take them in the size you can find. I would consider a 3" diameter to be a medium kohlrabi and would have used 3 of them, and a 2 1/2"  diameter would have been small and I would have used 4 of them. In any case I'm pretty sure the 2 of us would have eaten them all. That's considering this as a main dish, served with some sort of starch to make it a complete meal. They would also make a nice little first course at a more formal meal, and as such would serve at least 4 (or perhaps even 6 or 8 if you found and used smaller kohlrabies although at that point they would be more of an hors d'oeuvre than a first course).

I really liked these; they were mild but satisfying. Do be sure your kohlrabies are fairly tender when they come out of the boiling water bath. Poke them along the equator to test. You want them to hold together, but by the time they come out of the oven all crunch should be gone, and that takes some cooking.

If I had the kohlrabi greens, I would be inclined to serve these on a bed of the plain boiled or creamed greens. 

2 to 4 servings
1 3/4 hours - 45 minutes prep time

Feta Cheese Stuffed Kohlrabi

2 to 4 kohlrabi (see comments above)
1 medium carrot
1 small onion
1 clove of garlic
1 tablespoon mild vegetable oil
1/4 cup finely chopped parsley
100 grams (1/4 pound) feta cheese
1 large egg
freshly ground black pepper to taste
1 to 1 1/2 cups broth, - chicken, vegetable or the cooking water

Put a pot of salted water on to boil, such that the peeled kohlrabies will be covered once they are added. If you plan to use this cooking water as your broth, don't over-salt it.

Peel the kohlrabies. Boil them for 20 minutes, then drain well and put in cold water until cool enough to handle.

Meanwhile, peel and grate the carrot. Peel and finely chop the onion. Peel and mince the garlic.

When the kohlrabies are ready, cut them in half along the equator. Scoop out the insides, leaving a half-inch shell. Place them in a lightly oiled fairly snug baking dish. Preheat the oven to 350°F.

Finely chop or grate the kohlrabi pieces removed from the insides. Heat the oil in a medium skillet, and cook the carrot, onion, and kohlrabi bits gently over medium heat, stirring regularly, until they have softened and reduced in volume. They may brown slightly, but don't let them brown too much. When they are done, add the garlic, and cook for another minute, stirring well. Remove this stuffing to a mixing bowl and let cool for a few minutes.

Wash, trim, and chop the parsley and add it to the stuffing. Crumble the feta cheese and add it to the stuffing. Break in the egg and mix well. Divide the stuffing evenly between the kohlrabi halves. Pour enough broth or cooking water around the kohlrabies to fill the dish about half an inch deep. Bake them for 45 minutes. Check them after half an hour and add a little more broth if it is looking low - you should end with just enough to cover the bottom of the pan well.

Let them rest for 5 to 10 minutes before serving, and pour the liquid in the baking dish over them when you serve them.

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