16 Aug 2010 10:16 pm
2 medium size kohlrabi, stalks removed
Greens from 1 Kohlrabi, trimmed of stems and chopped
2 Tbl olive oil
1 medium onion, chopped
1 clove garlic, minced
¾ lb turkey sausage (casings removed if using links)
½ cup white rice
1-1/4 cup chicken stock
salt & pepper
1 Tbl dry bread crumbs
1 Tbl butter, chopped into small pieces
Cut off the bottom & top of each kohlrabi. With a melon baller, ice cream scoop, or sharp-edged spoon, scoop out the insides, leaving a ¼ to ½ inch shell. Rub the inside of each shell with a pinch of salt. Chop the scooped-out pulp and reserve.
Place the kohlrabi atop a rack or steamer in a large pot with an inch or two of water in the bottom. Steam until the kohlrabi are soft enough to be easily poked through with the tip of a sharp knife, 30 to 40 minutes.
Meanwhile, in a large skillet, heat the olive oil until fragrant. Add the onion and sauté until translucent, about 8 minutes. Add the turkey sausage and sautee until browned, 10 mintues, stirring occasionally and breaking it into small pieces with the edge of your spoon or spatula. Add the garlic and stir 1 minute. Add ½ tsp salt and a generous amount of fresh-ground black pepper, then add the chopped greens. Cook, stirring occasionally, until the greens are wilted, 5 to 7 minutes. Add the rice and cook, stirring occasionally for 3 to 5 minutes longer.
Add the stock and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is cooked through, approximately 12 minutes.
When the kohlrabi is cooked through, pour any accumulated juices into the sausage mixture and stir. Place kohlrabi onto a baking sheet. Fill each with the sausage mixture, mounding slightly on top. Cover with breadcrumbs and dot with butter. Place under the broiler for 1 to 2 minutes until topping is toasted. Serve atop remaining sausage mixture.