My Mothers Kohlrabi Food
GERMAN-STYLE STUFFED KOHLRABI
Steps:
- Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
- In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
- In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
More about "my mothers kohlrabi food"
アジア風コールラビスープのレシピ - みんなで創る生活文化の雑誌
From motherearthnews.jp
推定読み取り時間 1 分
MY MOTHER'S IN-LAW PASSOVER KOHLRABI SALAD IN 10 MINUTES ...
From facebook.com
HOW TO COOK KOREAN FOOD SIMPLY AND EASILY: KOHLRABI ...
From youtube.com
ホーチミンで手に入りやすいお野菜、コールラビでマヨネーズ ...
From cheritheglutton.com
コールラビの栄養と効果効能・調理法・保存法 | 株式会社 ...
From naniwasupli.com
MY MOTHER’S SICILIAN CASSATA CAKE NODS TO HER SMART FRUGALITY ...
From washingtonpost.com
MY MOTHER'S KOHLRABI RECIPE - ALL RECIPES
From recipesfresher.com
CREAMY KOHLRABI SOUP RECIPE | RECIPES.NET
From recipes.net
KOHLRABI CURRY | KNOL KOL BHAJI - MINISTRY OF CURRY
From ministryofcurry.com
10 TASTY KOHLRABI RECIPES - WHAT TO MAKE WITH KOHLRABI - KITCHN
From thekitchn.com
MONJI HAAKH: KOHLRABI COOKED IN KASHMIRI STYLE - AWAY IN THE ...
From awayinthekitchen.com
【ちぇり飯！】ホーチミンだと気軽に楽しめるコールラビ ...
From cheritheglutton.com
コールラビとローズマリーの育て方と料理法 - みんなで創る ...
From motherearthnews.jp
MY MOTHER'S KOHLRABI RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
HOW TO EAT KOHLRABI - THREE EASY WAYS ~ CRUNCH TIME KITCHEN
From crunchtimekitchen.com
10 DELICIOUS KOHLRABI RECIPES - HOW TO COOK WITH KOHLRABI ...
From goodhousekeeping.com
HEALTH BENEFITS OF KOHLRABI - WEBMD
From webmd.com
KOHLRABI STIR-FRIED WITH GARLIC AND EGG RECIPE (SU HAO XAO TOI)
From vietworldkitchen.com
EVERYTHING TO KNOW ABOUT KOHLRABI - FOOD NETWORK
From foodnetwork.com
WHAT IS KOHLRABI? PLUS HOW TO GROW AND PREPARE IT - DELISHABLY
From delishably.com
RECIPE MY MOTHER'S KOHLRABI - ALL RECIPES FOR COOKING
From recipes4food.com
GAZA CHILDREN DIZZY FROM HUNGER AS WAR IMPEDES FOOD DELIVERIES
From reuters.com
コールラビとは？食べ方や下処理の仕方は？味・栄養や活用 ...
From chisou-media.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
