Brunch Baked Cinnamon Kohlrabi

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Title: Brunch Baked Cinnamon Kohlrabi
Categories: Side dish, Brunch, Lunch, Vegetables
Yield: 6 servings

6.00 md Kohlrabi bulbs, peeled
1.00 lg Sweet onion, chopped
1.00 ts Cinnamon
1.00 tb Sunflower oil
0.50 c Breadcrumbs
1.00 tb Arrowroot powder
2.00 tb Cold water
Salt & pepper
Parsley sprigs, to garnish

Bring water to a boil in a large saucepan. Immerse kohlrabies & boil
until they are tender-crisp when pierced with a fork, about 20
minutes. Drain & cool.

Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from
the opposite end leaving 1/4" thick shells. Dice the pulp & set
aside. Place shells in a lightly oiled baking dish.

Preheat oven to 350F. In a separate bowl, toss diced pulp, onion,
cinnamon, oil & breadcrumbs. Press mixture into shells.

Bake uncovered until the onions are limp & caramelized, about 20
minutes. Transfer to a warmed serving platter & keep warm. Reserve
the liquid.

In a separate bowl, mix the arrowroot with the water, stirring until
completely dissolved. Set aside. Pour reserved liquid into a small
saucepan & bring to a boil. Remove from the heat & slowly add the
arrowroot, stirring constantly. Add more water as may be necessary
so that you have a sauce like consistency. Season.

Spoon sauce around the the stuffed kohlrabies, garnish with parsley &
serve immediately.

"Vegetarian Gourmet" Spring, 1994

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