Meat-Stuffed Kohlrabi
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INGREDIENTS 3 kohlrabi, leaves and stems attached
1 clove garlic, minced
1/4 pound EACH ground veal and lean ground pork
1-1/2 tablespoons fine dry bread crumbs
1 chicken bouillon cube
1 tablespoon butter
1 tablespoon all-purpose flour
Dash of pepper
1/2 tablespoon oil
1/2 small onion, chopped
1 egg, beaten
1/4 teaspoon salt
1/16 teaspoon ground mace
3/4 cup boiling water
MilkCut leaves and stems from bulbs. Chop enough tender inner leaves to make 1/2 cup; discard remaining stems and leaves. Peel bulbs. Using a spoon and sharp knife, scrape out center of each, leaving a 1/4-inch thick shell. Chop flesh, combine with leaves; set aside.
Heat oil in skillet over medium heat. Add onion and garlic; cook and stir until onion is soft. Transfer to a bowl and mix in meat, breadcrumbs, 1/2 beaten egg, salt, pepper and mace. Fill shells with meat mixture and put in skillet; scatter leaves and flesh around shells.
Dissolve bouillon cube in boiling water and pour into skillet. Bring to a boil over high heat; then reduce heat, cover and simmer until shells are tender when pierced.
Put shells on a plate; keep warm.
Strain liquid; discard leaves and flesh. Add enough milk to the liquid to make 2/3 cup; set aside. Wipe skillet clean; add butter and melt over medium heat. Add flour and cook until bubbly. Gradually stir in milk mixture; cook until sauce boils and thickens. Spoon over shells.