Kohlrabi recipes

[Kitchen Witch]

Marinated Kohlrabi and Carrots

serves 6 to 8

6 small kohlrabi, peeled and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
1/2 Cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon dried thyme
Salt and pepper

Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.

[Kitchen Witch]

Crunchy Kohlrabi Salad


1 large Kohlrabi bulb or 2-3 small bulbs
1 large carrot, well washed
1-2 scallions
2 jalapenos
3-4 small sprays of cilantro, yielding 1-2 tbsp minced
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 large lemon

Trim off the tough ends and any remaining leaves/branchlets of the kohlrabi. Using a paring knife or good quality vegetable peeler, peel the outer skin of the kohlrabi until the white flesh is revealed. Cut the bulb into julienne strips or other small, even-sized pieces (I recommend using a mandoline or food processor). Place in a large bowl. Should yield 5-6 cups.
Slice the carrot into thin disks and add to the bowl.
Trim the scallion and cut into quarters lengthwise then mince finely. Add to the bowl.
Mince the jalapenos, leaving as much or as little of the seeds/membrane as you desire (the more you leave, the spicier it will be). Add to the bowl.
Mince the cilantro and add to the bowl.
In a small, dry pan, heat the mustard seeds and cumin seeds over medium-low heat, until they become aromatic, browning slightly and the mustard seeds begin to pop. Remove from heat and add to the salad.
Juice 1 lemon, removing the seeds and then pour the juice over the salad.
Toss the salad well to blend, then cover and chill for at least 1 hour before serving. Make sure to re-toss the salad right before serving.
Make 4-6 servings.

Number of Servings: 4

[Kitchen Witch]

KOHLRABI SLAW WITH APPLES, RED ONIONS AND HAZELNUTS

Serves 4 to 6.

? Water

?1/2medium red onion, thinly sliced

? 3 medium kohlrabi (3-in. diameter)

? 2 medium Granny Smith apples

? Scant1/2tsp. salt

? 3 tbsp. roasted hazelnut oil

? 2 tbsp. extra-virgin olive oil

? 3 tbsp. fresh lime juice

?1/4c. fresh orange juice

? 1 tbsp. high-quality maple syrup

? 2 to 3 tbsp. dried cranberries, optional

?1/2c. chopped, blanched hazelnuts

Directions

Boil about 4 cups of water. Place sliced onion in a colander in the sink. When the water boils, pour it over the onion slices and let them drain thoroughly.

Peel the kohlrabi using a sturdy vegetable peeler, making sure you get off all the skin -- it is quite fibrous. Cut the peeled kohlrabi into thin slices, then into slender batons. Transfer to a medium-size bowl. Cut the apples in a similar fashion, so the apple and kohlrabi pieces match. Place these in the bowl, too.

Add the onions and salt to the apples and kohlrabi, and toss with a fork or tongs. As you toss, add the oils, citrus juices, maple syrup and optional dried cranberries, mixing as you go. Cover the bowl, and let the salad stand for about 1 hour. (Room temperature is fine, but refrigerate if it is a very hot day.)

Serve cold or at room temperature, topped with a sprinkling of chopped hazelnuts.

[Kitchen Witch]

Kohlrabi Gratin


4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated

Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.

In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.

[Kitchen Witch]

Kohlrabi Stew


1 T oil (olive is best)
1 large onion, slivered, or 1 c green onion sliced
2 large or 3 medium kohlrabi, peeled and cubed
3 medium carrots, peeled and cut into 3/4-inch chunks
2 medium potato, peeled and cut into 3/4-inch chunks
1 c tomatoes, peeled and chopped (canned is fine)
4 c broth
1 bay leaf
1/2 t dried oregano
1 t salt
freshly ground black pepper to taste
1 T dijon mustard
1/2 T molasses

Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat and cover. Simmer for 20 minutes or until vegetables are tender. Serves 4.

Variation: Remove the broth, thickening it to a gravy with a little flour, and adding chunks of fried tofu. For fall or winter, use the stew as a filling for a pot pie.

[Kitchen Witch]

Kohlrabi with Parmesan

2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley

Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.

[nanny37]

KW,
I've been growing Kohlrabi for years in my garden,didn't know you could do anything with it but cut and eat.Learn something new every day.

[Kitchen Witch]

nanny37 - LOL - heck I got more that I will be posting! Enjoy!!

[Kitchen Witch]

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.

[Kitchen Witch]

Kohlrabi and Chicken Soup recipe

1.3 kg (3 lb) chicken, cut into pieces
3 medium onions, halved
1.9 litre (3 1/4 pt) chicken stock
1 leek
2.5 g (1/2 tsp) salt
pinch black pepper
500 g (18 oz) fresh kohlrabi, peeled and cut into small pieces
25 g (1 oz) fresh parsley, coarsely chopped
40 g (1 1/2 oz) margarine
50 ml (2 fl oz) white wine


1. Put the chicken, onions, chicken stock, leek, salt and pepper in a large soup pot.

2. Simmer, covered, over a medium heat for 50 minutes.

3. Add the kohlrabi, parsley, margarine and wine.

4. Simmer, covered, for an additional 35 minutes.

5. Remove the chicken and use it in another dish. Serve the soup hot.

serving amount

serves 8

[Kitchen Witch]

Kohlrabi in Cream Dill Sauce recipe

350 g (12 oz) kohlrabi
8 oz (225 g) carrots
2 tbsp (25 g) 1 oz butter
1 chicken stock cube
2.5 ml (1/2 tsp) dried dill
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
1 level tbsp (15 ml) cornflour


1. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and cook with the carrots, butter, 300 ml (1/2 pint) water and stock cube for about 10 minutes, until tender.

2. Blend the cornflour with very little cold water and strain in the vegetable liquid, stirring.

3. Return to the boil, stir in the dill and the fresh cream, then adjust seasoning. Bring almost to the boil and pour over the vegetables.

serving amount

serves 4

[Kitchen Witch]

Kohlrabi Soup recipe

600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper

1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.

2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.

3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.

serving amount

serves 6

[Kitchen Witch]

Kohlrabi With Anchovies recipe

1 kg (2 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
4 anchovy fillets in oil, draine1
90 g (3 oz) 1/2 cup dried fine breadcrumbs
4 garlic cloves, minced
salt and pepper


1. Bring a large saucepan of salted water to the boil.

2. Peel the kohlrabi and slice thinly.

3. Cook in the water for about 5 minutes and then drain.

4. Place the oil in a saucepan over a low heat.

5. Add the anchovies with the oil, breadcrumbs and the garlic, and saute for about 3 minutes, stirring constantly.

6. Reserve half the mixture and then add the kohlrabi to the pan.

7. Add a little water, cover and cook for 5 minutes more, until tender.

8. Add the pepper, arrange on a platter, cover with the remaining breadcrumb mixture and serve immediately.

serving amount

serves 6

[Kitchen Witch]

Kohlrabi With Cream recipe

1 kg (2 1/4 lb) kohlrabi
240 ml (8 fl oz) 1 cup double (heavy) cream
2 tbsp chopped flat-leaf italian parsley
salt and pepper

1. Bring a large saucepan of salted water to the boil.

2. Peel the kohlrabi and cut them into julienne strips.

3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.

4. Add the cream and pepper to taste and cover.

5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.

6. Add the parsley, mix well, arrange on a platter and serve immediately.

serving amount

serves 6

[Kitchen Witch]

Kohlrabi With Cream

1 kg (2 1/4 lb) kohlrabi
240 ml (8 fl oz) 1 cup double (heavy) cream
2 tbsp chopped flat-leaf italian parsley
salt and pepper


1. Bring a large saucepan of salted water to the boil.

2. Peel the kohlrabi and cut them into julienne strips.

3. Cook in the water for about 5 minutes, then drain and replace in the saucepan.

4. Add the cream and pepper to taste and cover.

5. Cook over a low heat for 5 minutes more, uncover and continue cooking until most of the cream has evaporated.

6. Add the parsley, mix well, arrange on a platter and serve immediately.

serving amount

serves 6

[Kitchen Witch]

Scalloped Kohlrabi

175 g (6 oz) onion, skinned and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish


1. Soften the onion in 25 g (1 oz) butter in a covered pan.

2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.

3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.

4. Garnish with chopped parsley for serving.