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RECIPE SUBMITTED BY Chris Stock

I have a wonderful  recipe for bigger kohlrabi – peel them, keep the leafs for future soups.

Boil the entire kohlrabi root for 20 minutes until it is soft, but not too soft. Cut in two even half’s and hollow out. Mix The inner part of the kohlrabi with cream cheese and add salami chunks – fine chunks. Refill the hollowed out kohlrabi with the kohlrabi/cream cheese mix and put on a baking sheet. Top with cheddar cheese. Bake until cheese bubbles at 325 F – rich but oh so good.

 

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