👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Peel kohlrabi, cut off the tops and bottoms, and scoop out the insides to create hollow shells, leaving about a 1/2-inch thick wall. Reserve the scooped-out kohlrabi flesh.

   💡 Tip: Be careful not to pierce the bottom of the kohlrabi shells.
2. 2

   Cook the rice according to package directions. Drain and let cool slightly.

3. 3

   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, chopped parsley, chopped dill, salt, and pepper. Mix well.

   💡 Tip: You can also add a pinch of cumin or coriander for extra flavor.
4. 4

   Stuff the kohlrabi shells with the meat and rice mixture, filling them about three-quarters full.

   💡 Tip: Do not overstuff, as the filling will expand slightly during cooking.
5. 5

   In a separate bowl, whisk together the tahini, lemon juice, 2 tablespoons of olive oil, and 1/2 cup of water until smooth. Season with salt and pepper.

   💡 Tip: If the sauce is too thick, add a little more water, a tablespoon at a time.
6. 6

   Place the stuffed kohlrabi in a baking dish. Pour the chicken or vegetable broth around the kohlrabi. Drizzle the tahini sauce over the kohlrabi.

   💡 Tip: The broth should come about halfway up the sides of the kohlrabi.
7. 7

   Cover the baking dish tightly with foil and bake for 45-60 minutes, or until the kohlrabi is tender and the filling is cooked through.

8. 8

   While the kohlrabi is baking, finely chop the reserved kohlrabi flesh and sauté it in the remaining 2 tablespoons of olive oil with a pinch of salt and pepper until softened. This can be used as a side or mixed into the sauce.

9. 9

   Once the kohlrabi is cooked, remove from the oven. You can serve the kohlrabi with the cooking liquid as a sauce, or thicken the liquid by simmering it on the stovetop for a few minutes.

   💡 Tip: Garnish with fresh parsley or dill before serving.