Said to energize the stomach, kohlrabi helps you get rid of the winter blues and rebuild your supply of valuable nutrients. The mild sweet kohlrabi is a member of the cabbage family and is especially rich in vitamin C as well as a good source of vitamins A, E and B, calcium, potassium, magnesium, sodium and zinc.

Serves six:

INGREDIENTS:

6 small kohlrabi (6-8 oz each)
1 cup coscous grains
1½ cups water, boiling
2 tbsp olive or sunflower oil
1 onion, chopped
1 small red pepper, chopped
2 garlic cloves, crushed
1 tsp ground coriander
½ tsp ground cumin
generous pinch of cinnamon
½ cup green lentils, soaked
2½ cups vegetable stock
2 tbsp tomato purée
pinch salt & freshly ground black pepper
2 tbsp fresh parsley, chopped
2 tbsp pine nuts
1 egg, beaten
3 oz Old Cheddar cheese, grated

COOKING INSTRUCTIONS:

Preheat oven to 350°F (180°C)  Trim the kohrabi (removing the top and root) and arrange in the bottom of an ovenproof dish.  Pour  the stock over until (until it comes about halfway up the kohlrabi - just use as much as you need for your dish).  Cover and braise in the oven for about 30 minutes until tender.  Transfer to a plate and allow to cool reserving the stock.

Prepare the couscous according the the instructions on the package or combine the couscous with 1½ cups of boiling water in a large bowl and cover with a plate.  Let stand for 5 minutes, then fluff with a fork.

In a large fry pan, heat the oil and cook the onion, peppers, and garlic in the oil fro five minutes until soft then stir in the spices and cook for a further 2 minutes.  Add the lentils, reserved vegetable stock and tomato purée.  Bring to the boil, season and simmer for 25 minutes until the lentils are cooked. 

Scoop out the flesh from the kohlrabi and roughly chop.  Stir the flesh into the onion and lentil mixture.  Set the shells aside in a shallow ovenproof dish.

Mix in the couscous, parsley, pine nutes and grated cheese and egg.  Check the seasoning.

Spoon the filling into the kohlrabi shells.  Place in the oven for 5-10 minutes to heat through and the serve, garnished with fresh parsley.