Yes, kohlrabi may look like it just landed at the farm via a spaceship from Mars, but it is hiding a secret in that bulb. It is juicy and slightly sweet with that brassica flavor you find in broccoli and other relatives. In fact, kohlrabi is the "child" of broccoli and cabbage. The bulb and the leaves are edible both raw and cooked. The skin is tough, so we usually peel it.
QUICK IDEAS: peel it and eat raw almost like an apple; shave into your salad or coleslaw; add it to a stir-fry
Kohlrabi and Leek Soup: serves 4
From Dishing Up the Dirt
2 Tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 cup chopped leeks, white and light green parts only
1 yellow onion, diced
1 teaspoon salt
1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
4 cups vegetable broth
1 bay leaf
1/4 cup chopped parley
drizzle of extra virgin olive oil to finish
1) Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
2) Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
3) Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed.
4) Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.
Kohlrabi and Herb Yogurt Salad: serves 4
From Dishing Up the Dirt
1/2 cup plain full fat goat milk yogurt (or cow's yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 large clove of garlic, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
a few healthy pinches of salt & pepper
1/4 cup sunflower seeds, lightly toasted
1/2 cup raisins, soaked in hot water for 10 minutes and then drained
1/4 teaspoon sumac (optional but recommended)
small handful of microgreens (or sprouts)
salt and pepper to taste
1) Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.
2) In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.
3) Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins. Divide between plates and top with a sprinkle of sumac and microgreens.
Miso Glazed Turnip and Kohlrabi Salad: serves 4
From Dishing Up the Dirt
For the Salad:
2 Tablespoons grapeseed oil (or other neutral cooking oil, such as canola)
1 bunch of scallions, diced -white and light green parts only
1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
2 medium-small kohlrabi, tough stems removed and cut into 1/2 inch chunks (reserve the greens for another use)
1 1/2 cups cilantro, finely chopped
1 cup uncooked quinoa
For the Miso Sauce:
3 Tablespoons white miso paste
3 Tablespoons rice wine vinegar
1 Tablespoons low sodium tamari sauce or soy sauce
1 1/2 Tablespoons pure maple syrup
2 tsp fresh minced ginger
1-2 Tablespoons water
1) Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
2) Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes.
Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes.
3) Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist.
4) Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes.
5) Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary. The miso sauce will keep in the fridge for up to a week in an airtight container.
Quick Kohlrabi Pickles
Kohlrabi bulbs peeled and cut into 1/2 inch cubes
Good Olive Oil
Rice Vinegar (white wine vinegar or white vinegar with a pinch of sugar added will do)
1)Place chopped kohlrabi in sealable, airtight container like tuperware.
2) Drizzle olive oil over top
3) Add a good splash of vinegar
4) Sprinkle salt and pepper over top liberally
5) Cover and shake the container to coat Kohlrabi with the mixture.
6) Refrigerate for at least 2 hours. Can be store in fridge for up to a week.
Sauteed Kale with Kohlrabi: Serves 8
from Gourmet Magazine, 2009
1 1/4 lb kohlrabi
1/2 teaspoon grated lime zest
2 Tablespoon fresh lime juice
1/4 cup extra-virgin olive oil, divided
1 bunch of kale, stems removed if you like (they add crunch if you want to keep them)
5 cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
1) Very thinly slice kohlrabi (I use my food processor with the slicing attachment).
2) Whisk together lime zest and juice, 2 tablespoons olive oil and 1/2 teaspoon each of salt and pepper.
3) Toss kohlrabi with dressing
4) Finely chop kale. Heat remaining 2 Tablespoons of oil. Saute garlic until pale golden about 30 seconds.
5) Add kale by the handful, turning and stirring and adding more kale as volume reduces.
6) When all the kale is wilted, saute with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature.
7) Toss kale with kohlrabi and pistachios.
Carrot Kohlrabi Salad
I usually make as much as I need for the occassion
1 Kohlrabi, shaved
Equal amount Carrots, shaved
Tahini (peanut butter would work too, but I like the subtle flavor of tahini)
Tamari or Soy Sauce
Sesame Oil, for flavor
Water (as needed to adjust flavor intensity)
1) Finely chop scallions.
2) Combine the tahini, tamari, olive oil, sesame oil, rice vinegar, and water.
3) Adjust ingredients to your liking to make sure you can taste the nut butter. Add salt if desired.
4) I use my food processor with the grater disc to grate the veggies. I also don't see the need to peel anything when I am grating veggies. Otherwise you can use a cheese grater to grate the kohlrabi and carrots.
5) Add the tahini mixture to the kolrabi and carrots, toss and serve.
Lentil and Kohlrabi Salad: Serves 3-4
1 cup French green lentils, rinsed (substitute other lentils if unavailable)
1 small onion, quartered and thinly sliced
1 medium kohlrabi, about 13 ounces
3 tablespoons sunflower seeds, toasted
a few pinches of ground cumin
a glug of toasted sesame oil
a glug of cider vinegar
sea salt, freshly ground pepper
1) In a medium saucepan, combine the lentils, onion, and 1 1/2 cups fresh water. Cover, bring to a simmer, and cook for 20 minutes, until the water is absorbed and the lentils are cooked through but still pleasantly firm.
2) Fifteen minutes into the cooking, add 1/2 teaspoon salt. Transfer to a colander, rinse briefly under a stream of fresh water, and drain well.
3) While the lentils are cooking, prepare the kohlrabi. Trim the wispy stems (use the leaves like you would parsley). Inspect the skin, and use a vegetable peeler to peel off any part that looks a little tough or woody; the soft, pale green parts don't need to be peeled.
4) Dice the kohlrabi to form smallish cubes, and put them in a medium salad bowl with the sunflower seeds. Season with salt and pepper, sprinkle with cumin, dress with a glug each of sesame oil and cider vinegar, and toss to coat.
5) When the lentils are cooked and rinsed, add them to the bowl and stir gently to combine. Taste, adjust the seasoning, and serve.
Kohlrabi and Apple Slaw: Makes 4 Cups
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 apples, peeled, grated or cut into matchsticks (try to keep equivalent volumes of kohlrabi:apple)
1) Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer.
2) Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Mashed Kohlrabi with Cream and Mushrooms: Serves 8
from www.farmgirlfarce.com **Thanks Julie!
4 kohlrabi bulbs with leaves
2 tablespoons olive oil
1 large onion, chopped (or equivalent amount)
3 cloves garlic, minced
4 oz fresh mushrooms, quartered
3 tablespoons cream (or stock)
Salt and Pepper to taste
1) Trim kohlrabi bulb, rinse leaves. Pat dry and coarsely chop leaves; large dice bulb.
2) Simmer bulb chunks in boiling salted water, 15 minutes.
3) In separate pan, neat olive oil and saute onions 5 minutes. Add garlic 1 to 2 minutes (do not brown the garlic).
4) Add mushrooms and kohlrabi leaves to saute and cook 5 minutes.
5) Puree kohlrabi mixture with mushroom mixture. Once smooth, season and serve.