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Stuffed Kohlrabies
(Toltott Kalarabe)
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| What You Need: |
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8 to 10 medium-sized young kohlrabies, peeled
Leaves of 5 kohlrabies
2 tablespoons lard
½ cup finely chopped onions
½ teaspoon finely chopped garlic
½ pound ground pork
½ pound ground veal
2 tablespoons rice, cooked in boiling salted water (¼ cup cooked)
1 tablespoon finely chopped parsley
2 tablespoons sweet Hungarian paprika
1/8 teaspoon dried marjoram
2 eggs, lightly beaten
1¼ teaspoon salt
Freshly ground black pepper
1/8 teaspoon white pepper
4 cups chicken stock, fresh or canned
THE SAUCE
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 tablespoon finely chopped parsley
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| How To Cook: |
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1. Slice off ¼ inch of the root end of each kohlrabi; then scoop out the pulp, creating a shell about ¼ inch thick. Chop the pulp coarsely and set it aside.
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2. Wash the leaves of 5 kohlrabies, then blanch them by dropping them into a pot of slightly salted boiling water for about 3 minutes. Drain them, chop them finely and add them to the chopped pulp.
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3. In a heavy 8-inch skillet, heat the lard over high heat until a light haze forms over it. Add the onions and garlic and cook them for 8 to 10 minutes, or until the onions are lightly colored, then scrape them into a large mixing bowl.
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4. Add the pork, veal, rice, parsley, paprika, marjoram, eggs, a teaspoon of the salt and a few grindings of black pepper. Mix with a wooden spoon until all the ingredients are thoroughly combined.
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5. Fill the kohlrabi shells with the meat mixture, tamping it down with a spoon and mounding it slightly. Arrange the stuffed shells in a 4-quart casserole or saucepan. Scatter the chopped pulp and leaves around them and add ¼ teaspoon of salt, the white pepper and the chicken stock.
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6. Bring to a boil, reduce the heat to its lowest point and simmer for 35 to 45 minutes, or until the stuffing is fully cooked and the sides of the kohlrabies can be pierced easily with the point of a sharp knife. Transfer the kohlrabies to a warm serving plate while you make the sauce.
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THE SAUCE:
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1. In a small saucepan on medium heat, melt the butter, and with a wire whisk, stir in the flour.
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2. Continue to whisk over low heat for 3 or 4 minutes, or until the flour is lightly browned.
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3. Add the cream and whisk until the sauce is smooth and thick, then stir the sauce into the large saucepan.
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4. Simmer for 5 to 10 minutes longer, strain through a fine sieve into a large bowl, then stir in the chopped parsley. Pour the sauce over the stuffed kohlrabies and serve.
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