Kohlrabi

This is really good - so good that I suggest you doubling this recipe.  Also you can "stir and fry" your hashbrowns instead of making them into a patty or patties.  I kinda like them better that way.

• 1 ½-2 cups kohlrabi, peeled down to white flesh, cut into matchsticks
• 1 ½-2 cups radishes, cut into matchsticks
• 1 ½-2 cups apple, cut into matchsticks
• ½ cup cilantro, chopped
• ¼ cup scallions, chopped
• Zest of one lime and one orange

Combine all above ingredients, then pour over dressing below and serve.

• ¼ cup olive oil
• Juice of one lime and one orange
• 1-2 TBLS honey
• ½ tsp salt
• 1 TBLS vinegar of choice 

• 2 cups thinly shaved kohlrabi
• 4-6 anchovy filets, sliced thin (optional)
• 2 oz parmesan cheese, thinly shaved
• 1 tsp fresh thyme leaves
• Juice of 1 lemon
• 2 TBLS olive oil
• Salt and pepper, to taste

Use vegetable peeler to thinly shave the kohlrabi and cheese. Arrange the kohlrabi on each plate with anchovies and cheese scattered over the top. Sprinkle on the remaining ingredients and serve. 

• 1 bunch kohlrabi, greens removed, bulbs peeled and cut into 1/2” batons
• 1 cup each water and white vinegar
• 2 tsp each salt and sugar
• 2-4 garlic scapes, coarsely chopped (or substitute garlic cloves)
• 1 tsp black peppercorns, lightly crushed

In small saucepan heat water, vinegar, salt, and sugar to a boil. Stir to dissolve, remove from heat, and add scapes and peppercorns. Pour this over the kohlrabi sticks packed into a one quart canning jar. Cool, cover, and refrigerate. 

• 1 large apple cut into matchsticks
• ½ large kohlrabi, peeled and cut into matchsticks
• 2 TBLS red onion, thinly sliced
• ½ cup pecans, chopped and toasted

Combine above ingredients.

Pour over the following dressing, whisked together:

• ¼ cup olive oil
• 1 TBLS apple cider vinegar
• 2 tsp honey
• 1 tsp prepared mustard
• salt and pepper to taste

• 4 cups grated kohlrabi flesh
• 1/4 cup minced onion, or chopped scallion
• 2 eggs
• 1 TSP salt
• 1/2 TSP ground ginger
• red pepper flakes, to taste
• ground black pepper, to taste
• oil for cooking
• yogurt
• fresh minced herb like mint, cilantro, dill, etc.

• kohlrabi, end removed, peeled and grated
• carrots, peeled and grated
• garlic, minced (optional)
• salt
• other optional spices for flavoring, as desired

We like to make a huge version of this in a four-quart bowl with a lid and keep it in the fridge for leftovers throughout the week. Easy and yummy!

For the slaw:
kohlrabi, bottom end cut off 1-2” up, peeled down to white flesh, and grated
apple, peeled and grated
carrots, peeled and grated
red onion, sliced thin or diced

For the dressing option 1 (creamy):
1/3 cup mayonnaise
1 tbsp lemon juice
2 tsp prepared mustard
celery seed to taste
salt and pepper to taste

This is a great way to decimate your kohlrabi in your fridge and have easy reheatable leftovers for meals later.  The roasting literally shrinks it down as it removes water and enhances flavor!

kohlrabi
onions, sliced (optional)
Olive oil
Salt and pepper, to taste
dried or fresh herb, to taste (thyme is good here)

2-3 cups kohlrabi, peeled and grated
1-2 cups beets, peeled and grated
1-2 cups carrots, peeled and grated
¼-½ cup minced onion or green onion (optional)
Roasted nuts to taste (almonds, pecans, walnuts…)
 
Combine above ingredients in large bowl.  Whisk together the following dressing and pour over slaw.  Serve cold.  Will keep in fridge a few days.

4-6 TBLS olive oil
2-3 TBLS vinegar (cider, balsamic, etc.)
maple syrup, honey, etc to taste
salt and pepper to taste