The Pioneer Woman Tasty Kitchen
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Refreshing Vegan Gluten-free Stuffed Kohlrabi

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Level: Intermediate

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Description

Kosher for Passover, this dish is beautiful to serve. It is healthy, nutritious and completely yummy!

Ingredients

  • 3 whole Large Kohlrabi Stems
  • ⅓ cups Olive Oil
  • ⅓ cups Maldon Salt
  • 1 teaspoon White Pepper Powder
  • 4 Tablespoons Quinoa Seeds
  • 5 leaves Fresh Basil
  • 5 leaves Fresh Oregano
  • 1 Tablespoon Fresh Lemon Juice

Preparation

Preheat oven to 200°C (392°F).

Remove the kohlrabi leaves and peel the hard peel of the stem on all sides until all that is left is the inner part of the kohlrabi. For the aesthetic aspect of the dish, decide which part will be the bottom part that is placed downward and make sure it is level.

In a bowl, add olive oil, salt and white pepper; mix. Then take each of the kohlrabi and season them well with the mix until all sides of the kohlrabi are fully coated. Place inside a baking tray lined with parchment paper, with some space in between.

Place baking tray in oven for approximately 40–45 minutes, until they start turning golen. Take the tray out of the oven and let kohlrabi cool. Reduce oven temperature to 150ºC (302°F).

Meanwhile, place quinoa in a pot with boiling water for approximately 20 minutes (look on the package of quinoa for more exact instructions) until soft. When ready, drain and let cool.

With a teaspoon, carve a well from the upper part of kohlrabi. Cut carved out kohlrabi into bite size cubes.

Place a small portion of the oil-salt-pepper mix from the first bowl into another bowl. Mix in herbs and lemon juice. Add cubed kohlrabi and cooked quinoa. Mix well.

Fill wells in kohlrabi with quinoa mixture. Bake at 150°C (302°F) for approximately 10–15 minutes, until the inside turns golden as well. Carefully remove from the tray and serve.

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