Kohlrabi is a crisp, juicy vegetable that is delicious either raw or cooked. The easiest way to use it is to peel the outer skin and chop it into little square or short sticks and add it to any salad or crudite plate. With some added dressing to dip, the kohlrabi sticks will disappear fast. Once the kids figure out how to peel off the skin, it may disappear in the car before you get home -- though if you have only one kohlrabi and more than one child, it would only be fair to cut it up before they start munching.
If your kohlrabi makes it home, give it a wash and trim off the leaves. The leaves can be added to stir-fries, soups, or green smoothies. After peeling off the outer skin, you can chop or shred it for instant tasty crunchiness to any salad.
Ways to cook kohlrabi are limitless, though we never get that far. You can steam, braise, or roast it, You can make fries, purees, risotta, shredded in roll ups, chopped in salsa (yum!), and a few tried and true recipes are offered by our members on this blog.
Submitted by Patti Andrews
Showing posts with label Kohlrabi. Show all posts
Showing posts with label Kohlrabi. Show all posts
Mashed Kohlrabi
Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste. Yum!!
From the Live Earth Farm Newsletter
From the Live Earth Farm Newsletter
Kohlrabi Sauté
Yield: 4 to 6 servings
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
Herbed Kohlrabi
4 servings
1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed
Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
Gourmet Sleuth.com
1 lb kohlrabi; peeled and cubed (~2 1/2 cups)
1 tbs butter
2 tsp Dijon mustard
1 tbs snipped fresh parsley
½ tsp dried savory, crushed
Cook kohlrabi, covered in med. saucepan, in enough boiling water to cover for about 10 minutes or until crisp/tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
Gourmet Sleuth.com
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