Kohlrabi

Kohlrabi Latkes

Kohlrabi
  • 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.

Fermented Kohlrabi and Carrots

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

Kohlslaw

Kohlrabi

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

Basic Roasted Kohlrabi Cubes

Kohlrabi

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)

Fall Colors Slaw

Kohlrabi

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

Stewed Kohlrabi

Kohlrabi

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

Kohlrabi Fritters

Kohlrabi

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!

Kohlrabi Puree

Kohlrabi

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.

Marinated Kohlrabi and Carrots

Kohlrabi

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.

Roasted Squash and Kohlrabi

Kohlrabi

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

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