Recipes
Kohlrabi
Kohlrabi Info: Goofy looking, but yummy with flavor similar to a sweet cabbage heart crossed with turnip Highly versatile, these are good raw in salads or as sticks for dipping or as coleslaw (actually, there is at least one fellow who eats them like apples….crunch!). I usually peel them first. You can steam slices or cubes and use them as-is or add them to other dishes. Saute with a bit of butter and herbs. Add to soups/stews. Mash cooked Kohlrabi and mix with potatoes. Experiment and enjoy! They'll keep for weeks in the fridge, or you chop them up, blanch, and freeze them for winter use.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Kohlrabi Curry with Swiss Chard, Kohlrabi 'n' Carrot Slaw, Whipped Kohlrabi and Potatoes, Steamed Kohlrabi with Lemon Butter, Kohlrabi Parmesan, Kohlrabi Slaw, Kohlrabi and Carrots, Kohlrabi Salad
Kohlrabi Curry with Swiss Chard
2 kohlrabi, peeled, quartered and sliced
1/2 onion, choppedcimg3633
2 garlic cloves, chopped
1 T fresh chopped ginger
3-4 chilis (optional, I like things spicy so I used the Vietnamese chilis pictured)
Garlic scapes, cut into 1-inch pieces
2 cups chard, washed and chopped
1 can coconut milk
2 T red (or green) curry paste
2-3 T peanut butter (I prefer chunky for this, but smooth is fine)
Scallions (for garnish)
Salt
In a medium sized pot, Sauté the onion, garlic, ginger and chilis in a neutral oil (canola, safflower) over medium high heat until browned
Add the kolhrabi, scapes and chard and continue to cook for another 3-5 minutes, until the chard wilts and the kohlrabi softens up a little; season with salt
Add the curry paste and coconut milk, then fill the coconut milk can about 1/2 way with water, swish it around to get any remaining coconut milk, and add to the pot. Stir until the curry paste is dissolved. After the mixture boils, lower heat to a simmer and stir in the peanut butter until dissolved.
Cook for about 10 minutes. Taste and season as necessary with salt. Garnish with sliced scallions and serve over rice.
Kohlrabi ’n' Carrot Slaw
This recipe makes for a particularly attractive dish.
Serves 4 to 6
1 pound kohlrabi (about 4 medium bulbs), peeled, grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 teaspoons chopped fresh thyme
1 large clove garlic, minced (about 3/4 teaspoon)
1/2 cup sour cream
1/3 cup extra virgin olive oil
4 cups wine vinegar
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl.
Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.
Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 2 hours before serving.
Whipped Kohlrabi and Potatoes
You can’t go wrong with this combination. It places your mashed potatoes in a different league than grandma’s—but makes them just as great. Make this for your next Thanksgiving feast, and you certainly won’t have any left over.
Serves 4
1 pound potatoes (about 4 potatoes)
2 pounds kohlrabi
3 to 4 tablespoons butter
1/4–1/2 cup milk or cream, depending on how rich and creamy you like it
1/2 teaspoon salt plus more to taste
freshly ground black pepper
Boil the potatoes and kohlrabi separately (use two pots if needed) until tender, 20 to 35 minutes depending on size. Drain, reserving 1/2 cup of the liquid from either vegetable.
Peel the potatoes and kohlrabi. Mash them together in a large bowl. (Larger, more mature kohlrabi should be run through a food mill to remove fibers.)
Melt the butter in a small pot over medium heat. Add 1/4 cup of the milk or cream. Heat until almost simmering and remove from heat.
Pour the butter mixture over the potato mixture. Add 1/2 teaspoon salt and pepper to taste and beat until fully combined and smooth. Add another ¼ cup of milk or cream for more rich creaminess, if desired. If you want a smoother texture, slowly stir in the reserved cooking water until it reaches the desired consistency. Season with more salt and pepper to taste.
Steamed kohlrabi with lemon butter
3 small or 2 large kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp minced fresh
parsley
Salt and pepper to taste
Trim kohlrabi, but do not peel. Steam over simmering water, covered, 40 minutes or till tender.
Cool slightly, then peel and chop.
In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper.
Kohlrabi Parmesan
3 medium kohlrabi, trimmed of stalks and leaves
2 T. unsalted butter
1/4 c Parmesan cheese
1 T. minced parsley
Salt and pepper, to taste
Peel kohlrabi 1/8th inch deep. Shred with grater or food processor.
Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes.
Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts about 1 minute.
Garnish with parsley and serve immediately. Remove to serving dish. Sprinkle with fresh parsley to taste.
Kohlrabi slaw
2 Tbsp minced onion
1/3 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp each chopped fresh dill & chopped fresh parsley
Black pepper to taste
1 1/2 lbs kohlrabi, peeled and shredded (about 4 c)
2 medium carrots, shredded
In a bowl, blend onion, sour cream, mayonnaise, mustard, juice, dill, parsley and pepper.
Add kohlrabi and carrots and toss to coat. Serve, or chill first for 1 hour.
Kohlrabi and Carrots
-Ana C.
1 peeled kohlrabi chopped into ¾” cubes (about 2 cups)
4 large carrots cut into chunks to match size of kohlrabi
¼ t. nutmeg
1 T. butter (optional)
Salt and pepper
Cover kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes)
Drain
Lightly mash, leaving a lot of texture (don’t try to make them smooth like mashed potatoes)
Add nutmeg and butter, and serve.
Kohlrabi Salad
-Erin H.
Serves 4
2 large kohlrabi
1 ¼ t. salt
Peanut or canola oil for shallow frying
3 medium shallots, peeled and slivered
5-6 T. fresh lemon juice
1 ½ t. sugar
¼ t. cayenne
2 ½ T. coarsely chopped roasted peanuts
2 T. chopped cilantro
Peel kohlrabi and cut into 1/8” thick slices, then cut into fine julienne strips. Add 1 t. slat and toss, then set aside for 15 minutes.
Meanwhile, pour the oil to a depth of ¼” into a small frying pan over med-high heat. Stir and fry the shallots until they just begin to brown, then turn down the heat. Continue to fry until reddish-brown and crisp. Drain on paper towels.
Once the kohlrabi has wilted, squeeze out as much water as you can and pat it dry. Add remaining salt, lemon juice, sugar and cayenne. Toss to mix. Add the peanuts, cilantro, and shallots and toss again.