Recipe - Brunch Baked Cinnamon Kohlrabi

6 md Kohlrabi bulbs, peeled
1 lg Sweet onion, chopped
1 teaspoon Cinnamon
1 tablespoon Sunflower oil
One half cup Breadcrumbs
1 tablespoon Arrowroot powder
2 tablespoon Cold water
Salt & pepper
Parsley sprigs, to garnish

Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until
they are tendercrisp 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 minced 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

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Karen Deck"
kdeck@island.net on Jul 23, 1997