Kohlrabi – Explanation and Recipes

Kohlrabi – a common question I heard at pickup today was:

“How do you use this?”

It looks a bit like a turnip with spiky hair – actually, it’s referred to as a German turnip. It is one of the most common vegetables in Kashmir, but is grown around the world.

Okay, enough with the geography lesson. It tastes like a fresh broccoli stem tastes, but is actually milder, and a bit sweeter. You can eat the tops and bottoms. (Make sure to peel the bottom though if it’s large!) You may eat it raw or cooked – the stems and leaves can be eaten in a salad, and the bottom can be sliced and dipped in your favorite dressing. The leaves can also be cooked like any other green vegetable (collards, kale,┬áspinach)

Recipes:

KOHLRABI HAM SOUFFLE
3 c. diced kohlrabis
2 c. diced potatoes
4 bacon slices, diced
1 c. finely diced ham
2 tbsp. minced scallion
1 tbsp. minced fresh parsley
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. dried savory
Punch of thyme
1/2 tsp. Worcestershire sauce
6 eggs, separated
2 tbsp. flour
1/2 c. grated cheddar cheese
1/2 tsp. salt
Pepper
Preheat oven to 325 degrees. Parboil potatoes until just tender, about 10 minutes. Blanch or steam kohlrabis until just tender, about 5 minutes. In the meantime, saute the bacon until browned and remove it from the pan. Pour off all but 2 tablespoons of bacon grease, and saute the ham, scallion, parsley, and herbs for 2 minutes. Stir in the Worcestershire sauce.
In a large bowl, combine the kohlrabis, potatoes, bacon, ham and vegetable mixture. Whisk together the 6 egg yolks and the flour and mix with the kohlrabi mixture. Mix in the cheese, salt, and pepper to taste. Beat the egg whites until stiff. Fold into the kohlrabi mixture. Spoon into a grease shallow 1 1/2 quart baking dish. Bake for 40-50 minutes or until the top is golden. Serve hot. Serves 6.

(from Cooks.com)

 

ROASTED KOHLRABI
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

(from A Veggie Venture)

 

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste – go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

(from A Veggie Venture)

Have fun!

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