Text 26, 106 rader
Skriven 2007-12-30 00:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Kohlrabi 5
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You can also stuff them or use them as a stuffing:


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beets Stuffed with Vegetables and Rice
 Categories: Side dish, Jewish, Rice, Vegetables
      Yield: 6 servings
 
      6 lg Beets
    1/4 c  Oil
    1/2 c  Kohlrabi, chopped
     12    Green olives, chopped
    3/4 c  Sour pickles, chopped
      1 c  Onion, chopped
      2 tb Lemon juice
    1/2 ts Salt and pepper
      1 c  Rice, cooked
      1 ts Thyme (opt'l.)
    1/3 c  Parsley, chopped
      6 sl Lemon, peeled
 
  Remove stems and roots from beets.  Drop beets into boiling water;
  cook until tender.  Drain and cool. Peel beets. With a melon ball
  scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a
  large skillet. Saute kohlrabi, olives, pickles and onions until the
  vegetables are soft. Add lemon juice, salt and pepper. Remove mixture
  from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff
  beets with this mixture and cover each with a slice of lemon. Bake in
  a preheated 325 F oven for 35 minutes.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German-Style Stuffed Kohlrabi
 Categories: Pork, Ribs, Groundmeat, Chilies, Casseroles
      Yield: 8 Servings
 
      8    Kohlrabi; (5lb)
           ; bulbs peeled, stems
           ; discarded, and the
           ; leaves trimmed of
           ; tough center ribs
    1/2 c  Finely chopped onion
      1    Garlic clove; chopped fine
    1/4 c  unsalted butter
      1 lb Ground pork
    1/2 c  Cooked long-grain rice
      2 tb Finely chopped fresh parsley
           -leaves plus additional for
           -garnish if desired
      2 tb Sweet paprika
    1/4 ts Dried marjoram; crumbled
    1/4 ts Caraway seeds
  1 1/2 tb Tomato paste
      2 lg Eggs; beaten lightly
  3 1/2 c  Chicken broth
      2 tb All-purpose flour
    1/2 c  Heavy cream
 
  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.
  
  Gourmet October 1992
  
MMMMM

Cheers

YK Jim


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