Brunch Baked Cinnamon Kohlrabi

6 medium Kohlrabi bulbs, peeled
1 lg Sweet onion, chopped
1 tsp cinnamon
1 tb Sunflower oil
1/2 cup breadcrumbs
1 tbsp arrowroot powder
2 tbsp cold water
salt and pepper
parsley sprigs to garnish

Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until they are tender-crisp when pierced with a fork, about 20 minutes. Drain & cool. Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from the opposite end leaving 1/4" thick shells. Dice the pulp & set aside. Place shells in a lightly oiled baking dish.

Preheat oven to 350F. In a separate bowl, toss diced pulp onion, cinnamon, oil & breadcrumbs. Press mixture into shells. Bake uncovered until the onions are limp & caramelized, about 20 minutes. Transfer to a warmed serving platter & keep warm. Reserve the liquid.

In a separate bowl, mix the arrowroot with the water, stirring until completely dissolved. Set aside. Pour reserved liquid into a small saucepan & bring to a boil. Remove from the heat & slowly add the arrowroot, stirring constantly. Add more water as may be necessary so that you have a sauce like consistency.

Spoon sauce around the stuffed kohlrabies, garnish with parsley & serve immediately

(Serves 6)

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org