Stuffed Kohlrabi: Töltött Karalábé

4 to 7 whole kohlrabi roots depending on the size, to fit in one layer in a large stew pot.
1 pound ground meat, pork or beef, course ground if possible
1 cup rice, long grain or basmati type
1 large egg
1 small red onion finely chopped
vegetable stock or bouillon (I like the OSEM kosher consommé)
1 cup chopped parsley
2 tbs vegetable oil
2 tbs flour
2 tsp sweet Hungarian paprika
Optional: 1 cup whole milk
salt
black pepper
Optional: sour cream or strained yogurt

Peel and trim Kohlrabi roots reserving the best fine leaves, a good handful.
Cut off the thick leaf stem, roll the leaves and cut into the finest slivers you can, reserve.
Hollow out the kohlrabi’s,  reserving the little bits, (I use a melon baller)
*If you have trouble with this preparation  as my Mum does, I have unstuffed version at the bottom of the page.

Cook and cool the rice.
Combine meat, cool rice, salt, pepper and egg (check saltiness) put a bit by your lips, you’ll taste the salt
Fill the hollow kohlrabi with filling. (If there  is too much, reserve for easy recipe below.)

Line the pot with half the leaves and kohlrabi bits,
Lay the stuffed roots on top
Add the rest of leaves and bits, 3/4 of chopped parsley and the red onion.

Add enough stock to barely cover then cook at medium until it’s a low rolling simmer.
Check taste, adding more salt and pepper if needed.
Turn down to low and cook until a fork easily pierces a root.

Meanwhile, make a roux with oil and flour then cook until it’s a light tan color, then add a little sweet paprika.

Remove the stuffed kohlrabi to a side bowl, add little milk or broth to the roux and add it gently back into to the pot stirring constantly until it begins to thicken, add milk or broth as needed.
Return kohlrabis to pot and let slowly simmer for a few more minutes.
If you want to omit the dairy, just use the broth from the pot, it’s delicious too. I’ve made it both ways.

At this point you can add sour cream, strained yogurt if you like and the rest of the chopped parsley.
Or you can omit the extra cream and just sprinkle parsley on top when serving.

Serve one or two in wide bowls with sauce and warm bread right from the oven.

I could kick myself for not taking a good photo of the finished plate. It was beautiful. I took a video then we ate it immediately!
Next time I make it, I’ll put a pretty picture
here:

Unstuffed Kohlrabi:
If you don’t have the time, melon baller or the strength in your hands to core out the kohlrabi’s,  try these little changes for great taste with less work, not as fancy or impressive but tastes wonderful too.
Instead of stuffing the kohlrabi, form the meat into meatballs and gently poach them with the same method, cook gently so they don’t fall apart, don’t cook at medium rolling simmer, but low. It takes about the same time as it doesn’t have to cook through the root. Slice the kohlrabi into nice sliver pieces about the size of a silver dollar, no smaller than a quarter. It’ll look more like a thick meatball soup but hey, in your stomach it all looks the same anyway.
When you put the thickening back into the sauce, don’t stir with a spoon but gently shake or twist  the pot, I have to take it off the glass top (sometimes I wish I had a hardcore gas stove)

It’s definitely worth a try or a taste. Don’t forget the fresh parsley!

 

 

On the Mindmegete website they have 24 Stuffed kohlrabi recipes,
but this one is closest to my Mums.

The google translator isn’t too bad, it’s cute and funny actually.

3-4 kohlrabi
30 grams of minced meat
10 ounces semi- cooked rice
1 small onion , chopped
2 cup sour cream
flour
salt
pepper
savory
1 bunch of parsley
preparation:
The hollowed-out turnip gently and set aside the cut-off pieces as well.

The half-cooked rice mixed with minced meat, onion , seasoning . Thoroughly kneaded and thus filling the hollowed karalábékat loosely filled . The remaining filling we form dumplings .

In a saucepan put the filled karalábékat , the dumplings and the pieces of hollowed-out turnip . Release enough water , which just cover it ételízesítővel Sprinkle with a lid and cook on low heat until soft .

When cooked , the spoon cut from the spent filter lábosból karalábékat and dumplings as well. The sour cream and flour thickening prepared and poured into the pot , boil again . Returned to the karalábékat and dumplings , boil , sprinkle with plenty of parsley , and has also served with . Have a good appetite !

Comment :
Spring is one of the best food! Tender , raw kohlrabi the best in the world , but also divine right . I have very long , and now is the time to prepare .

The recipe and photo Mivanitthon posted . Thank you!