Category: Banting Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Prossesed Meat Recipe, Recipes, Summer Recipes
Cuisine: African, Boere Kos, German, South African
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
45 Mins
Total Time:
55 Mins
German Turnips with a different side to it.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Detach 1 leaf from Kohlrabi (Turnip) and finely chop and set aside. Cut off slice from bottom of each Kohlrabi and cut off stems with utility knifes.
- 2. Peel each Kohlrabi vertically from top to bottom with a vegetable knife.
- 3. To hollow out Kohlrabi scoop out pulp with a melon baller, leaving (6mm0 thick shell, reserve pulp.
- 4. Fill large saucepan halfway with water. Bring to a boil over high heat and add Kohlrabi shell and cook for 15 minutes or until crisp-tender, remove shell with slotted spoon and drain upside down on paper towels. METHOD STUFFING:
- 1. Chop reserved pulp, heat Butter in a small skillet over medium until melted and bubbly, add chopped Kohlrabi, Onion, Mustard and Caraway seeds to skillet, Cook and stir until onion is soft, Stir in Breadcrumbs and Corned Beef, Remove from heat and stir in reserved Kohlrabi Leaves, Mayonnaise and Cheese.
- 2. Fill hollowed Kohlrabi with crumb mixture, Spread remaining mixture in buttered round baking dish. Place stuffed Kohlrabies in baking dish.
- 3. Preheat oven to 180 degrees. Bake uncovered for 20 - 30 minutes until Kohlrabies are heated through and fork-tender. meanwhile immerse green onion tops in boiling water over high heat for 1 minute. Remove with tongs set aside. tie 1 green onion piece around each Kohlrabi . Serve as is or garnish if desired.
