Stuffed Kohlrabi With Ground Turkey and Cashew Cream

Dairy-Free

Gluten-Free

Like other cruciferous vegetables, kohlrabi contains compounds called glucosinolates, the precursor to isothiocyanates, which can inhibit candida overgrowth.

By Kate Morgan | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time1 hour 20 minutes

Ingredients
Directions

Ingredients

6 small kohlrabies
2 tbs. extra-virgin olive oil
½ medium yellow onion, minced
1 tsp. sea salt
1 tsp. dried oregano
¼ tsp. red-pepper flakes
1 lb. ground turkey
1 tbs. minced fresh thyme
2 tbs. minced fresh parsley
3 cups chicken broth

Cashew Cream

1 cup raw cashews
2 cloves garlic, roughly chopped
3 tbs. lemon juice
¼ tsp. sea salt
⅛ tsp. freshly ground black pepper
1 tbs. fresh parsley
2 tbs. chicken broth

Directions

STEP 1

Soak the raw cashews in hot (just below boiling) water for 15 minutes.

STEP 2

Remove the kohlrabi leaves and set aside.

STEP 3

Trim the bases off the kohlrabies so they can sit flat; discard the bases. Use a melon baller or serrated knife to hollow out the kohlrabies, forming bowls with walls approximately ½-inch thick. Reserve the kohlrabi scraps.

STEP 4

Place the kohlrabi scraps in a food processor and pulse until the kohlrabi is coarsely ground into bits about the size of rice grains. Transfer to a mesh sieve to drain.

STEP 5

Place a large skillet over medium heat, then add the olive oil and heat until shimmering.

STEP 6

Add the onion and cook for about four minutes, until fragrant and translucent.

STEP 7

Add the salt, oregano, and red-pepper flakes and stir, then transfer the mixture to a large bowl.

STEP 8

Add the drained kohlrabi, turkey, and fresh herbs to the bowl, and mix well. Pack the mixture into the kohlrabi bowls.

STEP 9

To prevent scorching, spread the kohlrabi leaves over the bottom of a Dutch oven, then place the stuffed kohlrabies on top.

STEP 10

Pour the chicken broth around the kohlrabies. Bring the liquid to a simmer, then cover and cook over low heat for 35 to 45 minutes, or until the kohlrabies are fork-tender and a thermometer inserted into the center of the turkey mixture reads 165 degrees F.

STEP 11

While the kohlrabies cook, make the cashew cream: Drain the soaked cashews and place them in a blender with ½ cup fresh water and the remaining cream ingredients. Blend until smooth. Drizzle over the stuffed kohlrabies and serve.

Nutritional information

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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