This is an inventive take on stuffed peppers, using kohlrabi instead. I imagine you could use other roots, such as celeriac and large turnips as well. The filling recipe is simple to make and tasty, with Middle Eastern overtones (the original recipe called for goat), though you could use any stuffed pepper recipe–especially for vegetarian/vegan versions. After trying this, you may never look at a kohlrabi the same way again.
4 medium sized kohlrabi
1 T butter or vegetable oil
1 1/2 c diced yellow onion
3/4 lb ground beef, lamb, turkey, or chicken
2 cloves garlic, minced
1 t ground cumin
1 t ground coriander or (ground) fennel or whole caraway seeds
1 t ground ginger
1 t ground turmeric
1/4 t ground cayenne
1/2 t chili powder
salt, to taste
1 c chopped tomato, canned or fresh
water or broth, if needed
1/2 c chopped fresh cilantro or parsley
sour cream or yogurt for serving, optional
1. Peel kohlrabi. Slice the bottom of each so that they can sit without wobbling. Cut the top off each. Reserve tops. With a spoon or melon baller, scrape out the flesh inside the bulb to within a quarter inch of the outer shell. Try not to pierce the bottom. Reserve the scrapings. Combine tops and kohlrabi scrapings and finely chop. Set aside.
2. Either steam or boil the kohlrabi shells until just tender, when a fork can pierce the side. Remove and set aside.
3. Preheat oven to 350ºF. Melt butter or heat oil in a large skillet. Add onion and cook for about 5 minutes. Add ground meat and garlic and sauté until browned throughout, breaking up any large pieces. Add the spices and salt, stirring well to coat with the meat mixture. Add the tomato and reserved, finely chopped kohlrabi. Cook for about 10 minutes, adding a bit of liquid if the mixture is too dry. Stir in the chopped cilantro.
4. Spoon filling into kohlrabi shells. Place on a rimmed baking sheet or other suitable baking vessel. Bake for 20 minutes or so, until the kohlrabi and mixture are heated through. Serve with a dollop of sour cream or yogurt, if you like.