Re: Kohlrabi recipes
how to boil kohlrabi
Cook in boiling salted water for 30 minutes-1 hour, depending on size. Drain, and peel if cooked in the skin. Serve either seasoned with pepper, preferably freshly ground, and with melted butter, or with a cream or Hollandaise sauce.
how to steam kohlrabi
Season with salt and cook in the top of a steamer over a pan of boiling water for about 45 minutes 1 1/2 hours depending on size. Drain and serve as for boiled kohlrabi.
how to braise kohlrabi
Parboil the kohlrabi for 5 minutes. Drain, peel, and cut into quarters.
Make a mirepoix and add enough stock to half cover the vegetables.
Bring to the boil and place the kohlrabi on top.
Baste some of the stock over the kohlrabi.
Cover the pan with a piece of greaseproof paper or foil and then with the lid.
Cook over gentle heat for 1 1/2 hours or until the kohlrabi is very tender, basting with the stock from time to time.
Remove the kohlrabi from the pan with a perforated spoon and place in a serving dish.
Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available.
Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the kohlrabi.
The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
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