from Vegetable Cooking & Vegetable Classics by Roz Denny
4 small kohlrabi
~1 2/3 cups hot vegetable stock
1 tbsp olive or sunflower oil
1 onion, chopped
1 small red pepper, seeded and sliced
1 small green pepper, seeded and sliced
salt and freshly ground black pepper
flat leaf parsley, to garnish (optional)
Preheat the oven to 350 degrees. Trim and top and tail the kohlrabi and arrange in the base of a medium-sized ovenproof dish.
Pour over the stock to come about halfway up the vegetables. Cover and braise in the oven for about 30 minutes until tender. Transfer to a plate and allow to cool, reserving the stock.
Heat the oil in a frying pan and fry the onion for 3-4 minutes over a gentle heat, stirring occasionally. Add the peppers and cook for a further 2-3 minutes, until the onion is lightly browned.
Add the reserved vegetable stock and a little seasoning, then simmer, uncovered, over a moderate heat until the stock has almost evaporated.
Scoop out the flesh from the kohlrabi and roughly chop. Stir the flesh into the onion and pepper mixture, taste, and adjust the seasoning. Arrange the shells in a shallow, ovenproof dish.
Spoon the filling into the kohlrabi shells. Place in the oven for 5-10 minutes to heat through and then serve, garnished with flat leaf parsley, if liked.