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)

To prep the kohlrabi:
Cut 1-2 inches off of the butt end of your kohlrabi.  Discard.  Peel it using a knife or peeler all the way down to the white flesh beneath the green skin.  Get all of the green bits off that you can.  Chop into cubes (3/4" is good, as kohlrabi takes a while to roast).

To roast:
Preheat oven to 400 degrees.  Toss kohlrabi cubes with optional onion, olive oil, salt, pepper, and optional dried or fresh herb.  Lay in single layer on baking sheet and roast until tender.  This may take as long as 45 minutes to 1 hour depending on size of cubes.  Stir a couple of times in between to prevent uneven roasting and/or sticking.

To serve:
Either serve hot right out of the oven or refrigerate for reheating (what I do often).  To reheat, heat skillet with butter on medium heat.  Add roasted kohlrabi cubes and saute until warmed through.  Enjoy!

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

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

Combine equal parts grated kohlrabi and grated carrot and optional garlic and spices of choice.  Add salt at a ratio of 3 Tablespoons per 5 pounds of vegetable or 1 Tablespoon per finished quart of fermented veggie.  Massage salt into veggies until juices come out.  Put into mason jars (quart sizes are a great way to go).  Put lids on and set out on kitchen table and let ferment until bubbily.  Every day, open lid to "burp" the veggies and push them down in the jar.  After a few days to several days when you like the taste, store in the fridge for months of good eating.

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.

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 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. 

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!

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.

• Kohlrabi, peeled and coarsely grated to make 2 packed cups
• 1 clove garlic, finely minced
• 1 egg
• 2 TLBS flour
• ½ tsp salt
• Chili flakes, to taste
• 2-3 TBLS
• cooking oil

Wring as much liquid out of grated kohlrabi as possible in a tea towel. Mix all ingredients, except oil. Heat oil in large skillet over medium high. When hot, add kohlrabi mixture and flatten into a ¼” pancake. Fry until browning, 5-7 min. Flip and fry on other side until browning, 5-7 min. Serve hot, with butter, sour cream, or toppings of choice. 

• 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.

Squeeze all the liquid you can out of the grated kohlrabi.  In a bowl mix kohlrabi with onion, eggs, salt, ginger, red pepper flakes, and pepper together until well combined.  Heat oil in skillet on medium.  When hot, form small pancakes with your hands from the batter.  Put them onto the skillet and fry on each side until browned.  Drain on paper towel.  Serve with yogurt sauce, made by combining yogurt and fresh herb and salt to taste.

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.

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 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

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.

• 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 

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

For the dressing option 2 (light):
½ cup olive oil
2 TBLS lemon juice
1 TBLS vinegar (apple cider, balsamic, red wine, whatever)
small dash of maple syrup
salt and pepper to taste

For the garnish:
sliced green olives (optional)
fresh herb, minced (optional)

Instructions:
Combine veggies and mix well. Cover with your choice of dressing and let stand at room temperature a couple of hours or marinate overnight in the fridge. Garnish if desired.
 

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.

• 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. 

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.