Stuffed Kohlrabi with Tomatoes and Feta Cheese

Step 1
Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.

Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.

Step 3
Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.

Step 4
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.

Step 5
Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.

Step 6
Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.

Step 7
Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.