Delicious, tender, cheesy kohlrabi nests to boost your energy.
Cheese Stuffed Kohlrabi
Have you noticed a pattern in my recipe posts this year?
Cheese. I’m thinking to re-brand to All that’s Cheese, but my cholesterol level begs to differ. Ava, my 4-yo granddaughter LOVES cheese! If I don’t have few (pre-sliced) varieties in my fridge when she comes over I’m in trouble. The other day she announced her favorite color was CHEESE. Atta girl! We got the biggest kick out of that one.
Chances are you looked up kohlrabi because you’ve never heard of them. Or maybe you remember my kohlrabi Parmesan bake recipe but still didn’t work up courage to make it. I don’t blame you but do urge you to try it.
The question is:
What does kohlrabi taste like? It has a mild, buttery taste (and texture) similar to cabbage or broccoli stems…or somewhere in between. Some even compare it to cauliflower and radishes. You’ll have to try it and determine for yourself. Sorry, no way around it.
Cheese Stuffed Kohlrabi
Needles to say, this is nacho average cheese recipe, I hope you enjoy. 😉#Delicious, tender, #cheesy #kohlrabi nests to boost your #energy. #vegetarian… Click To Tweet
2 large kohlrabi bulbs
¼ cup ricotta cheese
½ cup shredded Mozzarella, divided
1 green onion, white and green parts, sliced
2 teaspoons chopped fresh dill
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan
1 tablespoon olive oil
Bring a pot of salted water to a boil. Meanwhile, remove the leaves and peel the kohlrabi. Cut off the hard part of the stem. Cut the kohlrabies in half*. Cook in boiling water for about 30 minutes or until cooked through, but still firm to the bite. Do not overcook them. Remove the kohlrabi halves from the water and let cool.
In the meantime, mix all ingredients, except 2 tablespoons of Mozzarella, in a small bowl. Scoop the flesh from the kohlrabi halves until they resemble nests. Finely chop the flesh and add to the cheese mixture.
Fill hollowed out kohlrabi halves with cheese stuffing. Sprinkle the stuffed kohlrabies with remaining Mozzarella.
Bake the kohlrabies in a greased baking dish on 350 degrees Fahrenheit until the stuffing is golden brown and heated through, about 20-30 minutes.
Sprinkle with Parmesan and fresh dill, if desired.
- If your kohlrabi bulbs are small cut off the tops instead of halving them, otherwise the “nests” might be too shallow.