Kohlrabi is one veggie that doesn't get nearly enough love. A relative of cabbage, it can be eaten raw, mashed, or even stuffed, like in this simple recipe. Fresh kohlrabi is packed with a mixture of mashed potato, carrot, and celery and topped with pesto made from kohlrabi and celery leaves — no food waste, here! Just be sure to save the veggie scraps for making soup stock.
Vegetable and Pesto Stuffed Kohlrabi [Vegan, Gluten-Free]
For the Stuffed Kohlrabi:
- 4 kohlrabi (including leaves)
- 2 small carrots
- 1 medium-sized potato
- 1 stalk of celery
- 1 bunch of chives
- 1 teaspoon paprika
- Olive oil, to taste
- Sea salt, to taste
- Bread crumbs, as desired (gluten-free if necessary)
For the Pesto:
- Leaves from 3 kohlrabi
- Leaves from celery stalk
- 1 tablespoon hazelnut
- 1 bunch of parsley
- 1/2 teaspoon lemon juice
- Extra virgin olive oil, to taste
- Sea salt, to taste
To Make the Pesto:
- Preheat oven to 320°F. Roast hazelnuts for about 9 minutes. Remove, allow to cool, and put back in the oven for another 9 minutes.
- Wash the leaves for the pesto and blanch in lightly salted water for 1 minute. Drain, then cool in ice water and squeeze out excess moisture.
- Add leaves, hazelnuts, lemon juice, salt, and a few ice cubes. Blend, then add olive oil to achieve desired consistency. Serve warm with stuffed kohlrabi.
To Make the Stuffed Kohlrabi:
- Remove leaves and set aside. Clean the vegetables with a vegetable brush under running water, then remove and protruding parts with a vegetable peeler. Boil in lightly salted water until tender (but not too soft because they'll cook in the oven), then drain.
- Remove leaves from celery, peel the carrots, and cook both in lightly salted water or a few minutes, then remove.
- Peel potatoes and cook in the same water or steam until soft. Add potatoes to a bowl and mash. Finely chop the carrots, celery, and parsley, then mix with the potatoes.
- Cut the cap off the kohlrabi and using a melon baller or spoon, remove the pulp (save to eat later). Salt the insides, then flip them upside down and let sit for a few minutes, to draw out more water. Preheat oven to 355°F.
- When ready, fill each kohlrabi with the potato mixture and sprinkle with bread crumbs. Grease a baking dish. Add stuffed vegetables (with the caps on) and season with olive oil to taste.
- Fill each kohlrabi with the compound previously prepared and sprinkle the surface with breadcrumbs. Bake in preheated oven until golden, about 20 minutes.