Kohlrabi.... a lot of people probably aren't familiar with the vegetable. From time to time you see it at a farmers' market, but very rarely at the grocery store. And, then finding a recipe for it other than eating it raw on a salad or heating it up in a pan with some oil and salt are pepper can be challenging as well. That's where I come in. You see Ott, E and I grow this in our garden, so I am always on the hunt for creative ways to fix it. Last year around this time I shared my recipe for Kohlrabi Casserole and this year I'm sharing my recipe for Stuffed Kohlrabi.
Reserve 6 T. of the water and drain the water off the kohlrabi. Allow to cool until you can pick up and hold with your hand and the slice of the top of the kohlrabi.
This post was linked to: Hunk of Meat Monday on Beyer Beware, Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul with A Moderate Life, Made from Scratch Tuesday on From Mess Hall to Bistro.