kohlrabi recipes

[Zana]

And lastly, I chop up pieces of Kohlrabi along with other root veggies, toss with olive oil, kosher or sea salt, freshly ground pepper, shaved ginger, minced garlic and 1/4 cup of maple syrup and roast in the oven at about 375 F for about 90 minutes. Yummmm!

[Medbury Gardens]

Thank you again Zana you have being fantastic,ive now got so many recipes to try.


Below is a link to that documentary i mentioned a few post back

[Zana]

Originally Posted by Medbury Gardens

Thank you again Zana you have being fantastic,ive now got so many recipes to try.


Below is a link to that documentary i mentioned a few post back

http://www.fathead-movie.recipes.com/index.php/about/

You need to take the "recipes." out of the link otherwise it doesn't work. But did find the site. Thanks.

Zana

[PaulF]

Zana, you are incredible! And here I always thought the only way to fix and eat kohlrabi was to slice it, put it in a bowl with vinegar, salt and pepper it and eat raw.

[Medbury Gardens]

http://www.fathead-movie.com/index.php/about/
Hopefully this will work better Zana.

[Zana]

Originally Posted by PaulF

Zana, you are incredible! And here I always thought the only way to fix and eat kohlrabi was to slice it, put it in a bowl with vinegar, salt and pepper it and eat raw.

Thanks Paul. And now that I've gone through part of my cookbook library (I only checked about 75 out of over 300) for these recipes, I'm determined to go out and get some for tonight's dinner. I'm thinking gratine style.

And since they're described as a more moist potato-like vegetable, I supposed you could substitute or combine with potatoes when making "scalloped potatoes". I'll have to try that too.

Maybe I'll have to dig into my French, German and Spanish-language cookbooks for more recipes for kohlrabi. Richard, you've got me set on a mission. LOL

[Medbury Gardens]

Originally Posted by Zana

Richard, you've got me set on a mission. LOL

You go girl

[Zana]

Winter Root Vegetable Salad

Ingredients

1 (10 ounce) package mixed baby greens
1 red bell pepper, chopped
1 sweet potato, peeled and thinly sliced
2 stalks celery, chopped
1 jicama, peeled and thinly sliced
1 kohlrabi bulbs, peeled and diced
1 (14 ounce) can artichoke hearts in water, drained and halved
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon oregano
1 teaspoon Greek seasoning
salt and pepper to taste
3 pepperoncini peppers, minced
1/4 cup crumbled feta cheese
Directions

Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.

Nutritional Information

Amount Per Serving Calories: 281 | Total Fat: 9.3g | Cholesterol: 8mg

~ By: Kailey W. on www.allrecipes.com
"This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese."

[Zana]

Kohlrabi and Mâche Salad
Gourmet | November 2008
by Maggie Ruggiero

user rating: 4 forks

yield: Makes 8 servings
active time: 20 min
total time: 20 min
Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, it’s an ideal interlude between the extravagant meal and the dessert to come.

ingredients

3 medium kohlrabi (2 pounds total)
1/2 small red onion
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 tablespoons drained capers
2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce

Equipment: an adjustable-blade slicer

preparation

Peel kohlrabi. Slice very thin with slicer and put in a bowl.

Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.

Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.

[Zana]

Seared Whitefish with Sweet Corn, Kohlrabi, and Tomato Compote
Epicurious | July 2008
by Dana Slatkin
The Summertime Anytime Cookbook

user rating: 67% would make it again
user rating: 3½ forks

Editor's note: The recipe and introductory text are from Dana Slatkin's book The Summertime Anytime Cookbook.
With an appealing assortment of textures and flavors, this simple yet unexpected whitefish preparation will enhance any evening. In case you're not familiar with kohlrabi, it's part cabbage, part root; looks like a small, light green (or sometimes purple) turnip; and tastes like a cross between celery root and broccoli stem. This dish is flexible enough that you can substitute any mild fish, such as halibut, red snapper, or John Dory, or swap the kohlrabi for broccoli or cauliflower.

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ingredients

2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 shallots, sliced
4 garlic cloves, sliced
8 plum tomatoes, seeded and diced
Kosher salt and freshly ground black pepper
Sugar to taste
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
4 small kohlrabi, leaves removed
4 (6- to 8-ounce) boneless and skinless whitefish fillets
2 tablespoons grapeseed oil
2 ears white or yellow corn, kernels cut from the cob (about 1 cup), cobs reserved
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preparation

Prepare the compote:
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the shallots and garlic. Cover and cook the mixture until it is soft. Add the tomatoes, reduce the heat, and continue cooking uncovered until thickened. Season to taste with salt, pepper, and sugar. Stir in the chopped basil and thyme. The compote will be thick, like tomato jam.

Bring a medium saucepan of salted water to a boil. Meanwhile, with a vegetable peeler, peel off the skin of the kohlrabi and discard; cut each kohlrabi into 1/2-inch wedges. Cook in the boiling water until the tip of a knife pierces through easily, about 10 minutes. Drain and set aside.

Preheat the oven to 350°F.

Pat the whitefish fillets dry and season generously with salt and pepper. In a large ovenproof skillet, heat the grapeseed oil over medium-high until almost smoking. Add the fish and cook on both sides until nicely browned, about 4 minutes per side. If necessary to finish cooking the fish, transfer the skillet to the oven for about 5 minutes, or until the fish is slightly firm to the touch.

While the fish is cooking, heat the remaining teaspoon of olive oil in a sauté pan and cook the kohlrabi and corn to heat through, seasoning to taste with salt and pepper.

Place the vegetables in the middle of warmed serving plates. Transfer the whitefish from the oven to the center of each plate, spoon a little compote over each fillet, and serve.

[Zana]

Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Gourmet | May 2008
by Maggie Ruggiero
Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home-cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Yield: Makes 6 servings
Active Time: 20 min
Total Time: 20 min

2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water

Equipment:
an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder


Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.

Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.

Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)

Serve salad drizzled with some of dressing and serve remainder on the side.


Cooks' note:
• Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.

[Zana]

Sautéed Kale with Kohlrabi

Gourmet | September 2009
by Ian Knauer

It's amazing how a splash of citrus and a handful of pistachios can transform a pair of humble brassicas—kale and kohlrabi both belong to that genus—into a bright, fresh, and lively dish. Although this recipe represents the letter k, it could just as easily have been g, for green. Or great.

Yield: Makes 8 servings
Active Time: 25 min
Total Time: 45 min (includes cooling)

1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes.

Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

[Zana]

Roasted Kohlrabi and Butternut Squash

Gourmet | November 2006

We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures. The convenience of being able to roast these vegetables along with the turkey roulade is just another reason to make them.

Yield: Makes 4 servings
Active Time: 20 min
Total Time: 1 hr

4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash
Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.


Cooks' note:
Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.

[Zana]

Sauteed Kohlrabi and Watercress

Gourmet | January 1998

Can be prepared in 45 minutes or less.
Yield: Serves 4

1 pound small kohlrabi bulbs (about 1 bunch)
1 bunch watercress
1 tablespoon unsalted butter
1 tablespoon reserved rendered duck fat from Crisp Duck Breast with Pink Peppercorn Sauce or 1 tablespoon additional unsalted butter

2 tablespoons fresh lemon juice

Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips.

Discard coarse stems from watercress.

In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes.

Add lemon juice and sauté kohlrabi, stirring, 1 minute more.

Remove skillet from heat and immediately stir in watercress.

Season vegetables with salt and pepper.

[Zana]

Kohlrabi and Apple Salad with Creamy Mustard Dressing

Gourmet | October 1992

Can be prepared in 45 minutes or less.
Yield: Serves 8

1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste.

Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.