Stuffed Kohlrabi

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8 kohlrabies, stemmed, trimmed, and peeled
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) butter or margarine
1 pound ground pork
1/2 cup long grain rice
2 Tablespoons chopped, fresh parsley
1 Tablespoon paprika
1/4 teaspoon marjoram, crumbled
1/4 teaspoon caraway seeds
1 Tablespoon tomato paste
2 large eggs, slightly beaten
3-1/2 cups chicken broth
2 Tablespoons all-purpose flour
1/2 cup cream (or milk)
Trim 1/4 inch from the root end of each kohlrabi bulb so it will stand
upright. Scoop out the pulp from the opposite end, leaving approx. 1/4
inch thick shells. Chop insides finely.
Meanwhile in a large pot, boil the kohlrabi leaves 3-4 minutes, or
until they are just tender. Drain well and chop them finely. Should
make about 2 cups.

In a large skillet, cook onion, garlic and 2 Tablespoons of butter or
margarine until onion is golden in color. Pour into a very large bowl.
Then add to bowl; the pork, the rice, parsley, paprika, marjoram,
caraway seeds, tomato paste, kolrabi pulp, 1/4 cup kohlrabi leaves,
salt and pepper to taste. Mix well. Divide the mixture equally into
the kohlrabi shells, mounding it slightly. Place stuffed shells into
an oiled baking dish. Scatter the remaining leaves in the dish and
pour in the chicken broth. Bring to a boil atop the stove; then turn
down to simmer, cover the pan leaving it ajar for steam to escape.
Cook for about 40 minutes, or until they can be pierced easily with a
knife.

Transfer the stuffed kohlrabi shells to a heated serving platter,
reserving the liquid.

In a small saucepan, cook the flour in the remaining 2 Tablespoons of
butter or margarine, while continually whisking. Then gradually add
the cream or milk. Bring mixture to a boil, then simmer for 1 minute,
still continuously whisking. Add to reserved cooking mixture, a little
at a time. Add salt and pepper to taste. Simmer the sauce for an
additional 5 to 7 minutes, stirring occasionally. When slightly
thickened. Pour sauce over top of kohlrabi stuffed shells. Garnish
with additional parsley.

Serves 4 to 8.