Stuffed Kohlrabi /Easy food recipes

Kohlrabi, a member of the cabbage family, is a green bulb with long leafy stalks and slightly sweet, crunchy flesh. Select unblemished bulbs and refrigerate them in a perforated plastic bag. To hollow out the kohlrabi after cooking, first cool the bulb under cold running water and then, holding it in the palm of one hand, carve out the center with a sharp paring knife.

ASSEMBLE THESE SUPPLIES:

1 red bell pepper

1/4 pound fresh wild mushrooms, preferably chanterelles,

shiitake, enokitake, or 2 ounces dried porcini, 

reconstituted (fresh cultivated may be substituted)

Medium-size Spanish onion (about 1/2 pound)

1 large or 2 small shallots

4 small kohlrabi (about 1 pound total weight)

4 tablespoons virgin olive oil 1 tablespoon unsalted butter Salt

Freshly ground black pepper

1/2 teaspoon minced fresh thyme, preferably, or parsley

STEPS IN PREPARATION:

In medium-size saucepan, bring 11/2 quarts water to a boil. Core, seed, halve, and dice red pepper. If using fresh mushrooms, wipe clean with damp paper towels and mince. If using porcini, drain, discard soaking liquid, pat dry, and mince. Peel and dice onion. Peel and mince shallots.