Kohlrabi Cinnamon Bake

While I am somewhat familiar with Kohlrabi, I cannot profess total mastery of this ingredient. I happen to stumble on this recipe online this evening and it caught my attention. From what I can gather, it appears to be a savory play on the baked apple with a hint of "sweet" (from the cinnamon). It was unique enough that I thought I would offer it up as an alternative to way to prepare your Kohlrabi.

The original recipe was from Vegetarian Gourmet - Spring 1994. This will be on my "to cook" list in the next few weeks. If you happen to beat me to the recipe, please post your results and comments.

Ingredients:

• 6 medium kohlrabi bulbs, peeled
• 1 large sweet onion, chopped
• 1 teaspoon cinnamon
• 1 tablespoon sunflower oil
• 1/2 cup breadcrumbs
• 1 tablespoon arrowroot powder
• 2 tablespoons cold water
• Salt & pepper
• Parsley sprigs, to garnish

Process:

1. Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until they are tender-crisp 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.
   
   
2. Preheat oven to 350F. In a separate bowl, toss diced 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.
   
   
3. 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.
   
   
4. Spoon sauce around the stuffed kohlrabies, garnish with parsley & serve immediately
   
   (Serves 6)