Stuffed kohlrabi.Kohlrabi with a velvety parmezan sauce.
I am a “friend” and a “fan” of this forgotten vegetable that is kohlrabi. Another one that just sits on shelves.
I like them raw in salads, boiled, in soups and broths, and sometimes just raw eaten with a pinch of salt. The taste, similar to a cabbage or a broccoli stem is sweet, mellow and delicate. Everyone should give it a go.
- 2 medium size kohlrabi (french turnip)
- 100g bacon or pancetta
- 1/2 onion
- 1 garlic clove
- 50g celeriac (optional)
- 50g parmesan
- 200ml milk
- 1 tbsp flour
- 1 bayleaf
- 1 tbsp olive oil
- salt, pepper, nutmeg (optional)
Stuffed with a velvety parmesan and bacon sauce with other “white” veg, soft flesh and crunchy topping there’s nothing not to like.
So peel, cut and hollow the kohlrabi until there’s just 5-6mm of flesh left on them. Cover with water and bring to boil with a pinch of salt (vegetable stock can also be used), simmer gently until it’s soft when pricked with a knife.
Meanwhile, chop the onion, garlic, bacon and celeriac (if used) and start to sweat them in the olive oil. Add a touch of salt to soften them even more.
Add pepper and nutmeg, a pinch of each. As they soften, add a spoon of water and boil again until softened even more and the water evaporates. Keep it aside.
Mix the milk and the flour in a mug, mix it hard so it won’t have any lumps. Drop the mixture in a pan, add some salt and white pepper, the bay leaf and some nutmeg.
Bring to boil mixing constantly the sauce will get thicker and them mix in a three quarters of the grated parmesan. That’s the cheese sauce.
If the kholrabi is now done, is time to stuff. In the stuffing mixture, add three spoons of the sauce mix well. Stuff the kholrabi with the mixture and place in an oven proof dish on the top of the remaining sauce.
Sprinkle the rest of the parmesan on the top and heat well under the grill. Serve hot, with a garnish of greenery, parsley, fennel fronds, dill, with a glass of dry white, with or without bread.
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