Serves four:

INGREDIENTS:

4 small kohlrabi (6-8 oz each)
400 ml Vegetable Stock (14 fl oz or 1 2/3 cups)
1 tbsp olive or sunflower oil
1 onion, chopped
1 small red pepper, seeded and sliced
1 small yellow or green pepper, seeded and sliced
pinch salt & freshly ground black pepper
flat leaf parsley, to garnish (optional)

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 it comes about halfway up the kohlrabi.  Cover and braise in the oven for about 30 minutes until tender.  Transfer to a plate and allow to cool reserving the stock.

Heat the oil in a fry pan and cook the onion for 3-4 minutes over a gentle heat, stirring occasionally.  Add the peppers and cook for another few minutes.

Add the reserved vegetable stock and a little seasoning, then simmer, uncovered, over a medium heat until the stock has almost evaporated.

Scoop out the flesh from the kohlrabi and roughly chop.  Stir the flesh into the onion and pepper mixture, taste and adjust the seasoning.  Arrange the shells in a shallow ovenproof dish.

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

TIP: You can use this method  to prepare the kohlrabi for stuffing but change the filling.