Stuffed Kohlrabi - Leftover Recipe
Stuffing vegetables is a great way to utilize leftovers or to incorporate more veggies into your diet. Today we’re stuffing kohlrabi heads, here is how we did it.
Peeled the kohlrabi heads and then proceeded to hollowed them out. I recommend hallowing out from the bottom or root end to ensure the best texture and to cut the top so it lays nice and flat. If you have an ice cream scooper that would work best or carve it similar to pumpkin, you don't want to break through the skin but want as much room as possible to add the goodies!
Once the kohlrabi is prepped add them into a dutch oven or a large pot with boiling broth of your choice and cook for 20 minutes. Once they are semi cooked and cooled enough to work with you will start stuffing your heads.
Our go to is a mix of one protein, grain, cheese and whatever veggies we have on hand. If you have leftovers like cooked rice, grains, potatoes, veggies or meat chop it up small and add to a mixing bowl. If you don't have leftovers, brown up your favourite meat; chicken, turkey, bacon, beef, lamb etc. Semi cook either rice, couscous, quinoa or potato and then add to the mixing bowl. Sauté up your favourite veggies like garlic, shallot or onion, celery, carrots, peppers and add to the bowl. Take any light veggies like greens, tomatoes or herbs and just chop them up and add to the bowl raw. Shred a pile of cheese or sprinkle feta into the bowl but leave some to add on top of the stuffed heads. Season heavily with salt and pepper! Add dried herbs, spices or nutritional yeast for extra flavour. Once you got the filling situated, mix well and stuff into your kohlrabi heads. Once completed top with the rest of your cheese.
Add the prepped kohlrabi back into the dutch oven or casserole pan with a little bit of that broth from earlier and bake at 400F / 200C for about 30 minutes. After about 15- 20 take the lid off to get that cheese on top a nice golden brown.
In the photo we used roasted red pepper sauce but please use any sauce! Tomato sauce works great or even a creamy tzatziki or lemon based sauce would be stellar. Garnished with fresh micro greens for a nice fresh element.
