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Stuffed Kohlrabi
Ingredients:
10 tender, young kohlrabi
1 lb. ground pork, chicken, or veal meat
1-1/2 cup sour cream
1 bunch of parsley
salt, white pepper to taste
1 tbsp. oil
1 small onion
1 egg
1 tbsp. oil
1.Peel the kohlrabi. Scoop out the centers of 8 kohlrabi,
chop the scooped out parts and set aside. Cut the remaining 2
kohlrabi into small pieces lengthwise. Cook the rice until
half done in slightly salted water.
2. Prepare the stuffing: put the ground meat in a bowl and add
egg, pre-cooked rice, finely chopped onion cooked until
transparent in the oil. Season with salt, pepper and some of
the finely chopped parsley and combine thoroughly. Stuff the
kohlrabi. If any meat is left, shape it into small balls.
Place in a deep ovenproof dish, surround wit the cut- up
kohlrabi strips and the stuffed kohlrabi. Add enough water to
cover kohlrabi about 1/3 of the way. Salt, cover and cook on
low heat until tender.
3. When done, lift out kohlrabi with a slotted spoon and keep
warm. Mix together 2-3 tbsp. of the sour cream with flour
until smooth, add a little water and stir again. Add to the
kohlrabi bits and bring to boil. Put the stuffed kohlrabi back
in the dish, sprinkle with the remaining parsley and a bit of
the left over sour cream. Serve the rest of the sour cream in
a separate dish.
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