STUFFED KOHLRABI WITH TOMATOES AND FETA CHEESE

Stuffed Kohlrabi with Tomatoes and Feta Cheese image

This kohlrabi dish can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.

Provided by Marianne

Categories Fruits and Vegetables Vegetables

Time 1h

Yield 4

Number Of Ingredients 11

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Ingredients

2 cups vegetable broth
½ medium lemon, juiced
4 kohlrabi, peeled, kohlrabi leaves reserved
4 medium Roma tomatoes
1 teaspoon butter
2 medium shallots, minced
1 (4 ounce) package crumbled feta cheese
1 bunch green onions, thinly sliced
½ bunch Italian parsley leaves, finely chopped
1 clove garlic, minced
1 pinch freshly ground black pepper, or to taste

Steps:

Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.7 g, Cholesterol 27.8 mg, Fat 7.9 g, Fiber 9.6 g, Protein 10.1 g, SaturatedFat 5 g, Sodium 603.4 mg, Sugar 11.7 g