Baked Stuffed Spring Kohlrabi | The Jewish Week | Food & Wine

Baked Stuffed Spring Kohlrabi

Baked Stuffed Spring Kohlrabi

Ori Shavit’s vegan stuffed kohlrabi. Photo: courtesy

8 servings

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8 medium kohlrabis
Olive oil
Atlantic sea salt
½ bunch fresh spinach or ½ package frozen spinach, chopped
3-4 leaves Swiss chard, chopped
3 large leaves kale, chopped
1 stalk green (baby) garlic, soft parts only, chopped
Handful of chopped dill
1 small red bell pepper, roasted or raw, diced
Juice of ½ lemon
Rind of ½ lemon, grated
1 Tablespoon pickled lemon paste, optional
1/3 cup toasted pine nuts


Preheat oven to 220 C (425 F).

Put the peeled kohlrabi in a bowl and rub on all sides with the olive oil and salt. Place on a baking sheet lined with baking paper and put into the oven about 30 minutes, until just soft. Remove and let cool slightly.

With a spoon, scoop out the middle of each kohlrabi and dice. Heat a little olive oil in a wok or large frying pan. Add the green garlic and the kohlrabi dice. Add the greens and stir-fry 2-3 minutes until the leaves begin to soften.

Add dill, diced pepper, lemon juice and grated rind, pickled lemon (if using) and pine nuts. Stir fry 1-2 minutes. Season with Atlantic sea salt and pepper to taste. Fill the kohlrabi with this mixture; top with a little grated lemon peel and serve.

If preparing in advance, reheat in the oven 2-3 minutes at a high temperature.