Kohlrabi Recipes

2 cups kohlrabi, peeled and chopped
2-3 tbls butter
Salt and pepper
½-1 cup cream

Heat butter in skillet on medium heat. Sauté kohlrabi until softened, stirring, about 10 minutes (depending on size). Turn heat to medium-low, season with salt and pepper, and add cream. Cover and simmer until creamy and very tender, about 15-20 minutes. Serves 2-4.

This makes a lovely fall salad with all local salad fixings!  Enjoy
 
For the salad, prepare:
Thinly sliced apple
Thinly sliced kohlrabi
Lettuce or fresh spinach, torn or chopped
 
For the dressing, wisk together:
1 teaspoon caraway seeds preferably toasted
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon dijon mustard 
 
Pour dressing over salad ingredients and toss to combine.  Enjoy!

2 cups kohlrabi, peeled and sliced into ¼ inch thick bite sized pieces
½ cup cream
8oz. cream cheese
2 tablespoons lemon juice
1 tablespoon dill, minced (or other herb)
Salt, pepper, & a sprinkle of paprika to taste
2 oz. grated cheese like Gruyere or cheddar

Boil kohlrabi until tender, drain, and arrange on a buttered baking dish in overlapping rows.  In pan gently heat cream, cream cheese, lemon juice, dill, salt, and pepper until blended and smooth.  Pour sauce over kohlrabi slices.  Sprinkle with paprika and cheese and bake at 375 until browned.

2 cups grated kohlrabi, peeled first
1 cup grated carrot
2 eggs
salt, pepper, cayenne (to taste)
yogurt
sour cream and/or mashed avocado

Combine the kohlrabi, carrot, eggs, and seasonings and mix well.  Heat oil in skillet on medium high.  Drop spoonfuls of kohlrabi mixture onto skillet and fry on both sides until browned and cooked through.  Remove to serving plates and top with a dollop of yogurt mixed with sour cream and/or avocado.  Serve hot and eat up!

You can also add garlic and/or parlsey or another herb to this to change the flavor! 

4 cups kohlrabi, peeled and chopped
4+ tablespoons butter
¼ cup cream (or to taste)
salt and pepper to taste
dash of ground nutmeg

Steam kohlrabi until very tender, about 20-30 min.  Cool and puree in food processor.  Add the rest of the ingredients.  Put in saucepan and stir 2-3 min. on medium heat to melt butter and cook off any remaining liquid.

Availability: November-March

Storage tips:  Kohlrabi can store a long time in your refrigerator in a plastic bag.  It should last at least a month this way.

How to eat:  Kohlrabi is in the cabbage family and thus has a sweet, crunchy cabbagey flavor.  First cut the tough peel off of the root and then try it in a raw grated salad or cut up and stir-fried or sauteed in butter.  You can also cut it up for raw eating with a dip.

3 tablespoons oil
2 medium leeks, cleaned and chopped
1 clove garlic, minced
½ lb. mushrooms, sliced
2 medium tomatoes, chopped
4 cups chicken stock
2-3 cups kohlrabi, peeled and sliced
Salt, pepper, and dill or other herb minced

Heat oil in skillet on medium-high and sauté leek, garlic, and mushrooms, stirring, about 5 minutes.  Stir in tomato and cook another 5 minutes, stirring.  Add stock, bring to boil, and add kohlrabi.  Lower heat and simmer for 15-20 minutes or until tender.  Season with salt, pepper, and fresh herb.

1 bunch kohlrabi, peeled and grated
1 bunch carrots, grated
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon sugar
½ teaspoon dried thyme
Salt and pepper to taste

Wisk together dressing and pour over kohlrabi & carrots.  Refrigerate 6-24 hours, stirring occasionally.  Serve cold.

kohlrabi, trimmed, peeled, and chopped into 3/4 inch dice
2+ tablespoons extra-virgin olive oil
2+ teaspoons finely chopped fresh thyme, or dried thyme
2+ tablespoons minced sage or 2 teaspoons dried sage
salt & pepper
winter squash, like butternut, delicata, sweet dumpling, etc., peeled, seeds removed and chopped into 3/4 inch dice

Preheat oven to 450°F. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, sage, salt, and pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.  Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme,  sage, salt, and pepper in same bowl.  Add more oil, spices, salt and pepper to taste.

Stir kohlrabi, turning it.  Then add squash and roast, stirring halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).  Toss to combine and serve.

1 teaspoon cumin seeds or ground cumin
2-4 garlic cloves, peeled and chopped
red chili flakes, to taste
1 medium winter kohlrabi, 2-3 lbs., peeled, end discarded, and chopped into ¾ dice
12-16 oz chopped tomatoes, including juices (canned is fine)
water or chicken broth
½ teaspoon turmeric
salt to taste
sugar or maple syrup, optional, to taste

Heat oil over medium-high heat in large skillet.  Add spices and sauté quickly for several seconds.  Add kohlrabi and stir to coat.  Add tomatoes, broth or water, turmeric, salt, and sweetener.  Bring to boil, reduce heat, and simmer until kohlrabi is tender, about 30-45 minutes.  Check seasonings and serve hot with rice.

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