Stuffed Kohlrabi with Lemon-Tarragon Sauce

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. Garnish with more sprouts to boost your energy with live enzymes.

2 medium kohlrabi 1 Tbsp (15 ml) butter 2 Tbsp (30) extra-virgin olive oil 2 cloves garlic, minced 1/2 cup (125 ml) onion 1/2 cup (125 ml) carrot 1/2 cup (125 ml) celery 1/2 cup (125 ml) yellow or red bell pepper 1/2 cup (125 ml) cherry tomatoes, cut in half 1 Tbsp (15 ml) fresh rosemary, chopped 1 cup (250 ml) green lentil sprouts 1 cup (250 ml) cooked brown rice Sea salt and fresh ground pepper, to taste

Sauce: 1 shallot, minced 1 clove garlic, minced 1 Tbsp (15 ml) butter 1/4 cup (60 ml) vegetable stock 1 Tbsp (15ml) fresh tarragon, chopped 1 Tbsp (15 ml) fresh lemon juice 1 cup (250 ml) whipping cream (optional)

Preheat the oven to 190°C (375°F).

Peel the kohlrabi then cut out the inside flesh, making a cup. Dice the flesh and set aside. Blanch kohlrabi cups in a pot of boiling salted water for seven to 10 minutes. Drain and rinse under cold water.

Dice the onion, carrot, celery and pepper. Heat butter and oil in a large pan on medium and saut?ith diced kohlrabi, garlic and tomatoes until soft. Add rosemary, lentil sprouts and rice; mix thoroughly. Stuff the kohlrabi cups with the vegetable-rice mixture, season with salt and pepper and brush with olive oil. Bake in the oven for 15 minutes.

To make the sauce, gently saut?hallot and garlic in butter until soft. Add vegetable stock, tarragon, lemon juice and cream, then reduce by one-third. Pour sauce onto plates, place stuffed kohlrabi on top and serve.

Source: alive #219, January 2001