We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated. Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes. And try the kohlrabi einbrenn recipe in Recipes from America’s Small Farms.
ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.
STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.
FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.
If you want more elaborate recipes, there is a bunch of them here:
and one that combines kohlrabi with blueberries and fennel here:
CRUNCHY RED DEVILS recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
2 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
STIR-FRIED KOHLRABI from The Goodness of Potatoes and Root Vegetables by John Midgley
2 kohlrabi, peeled
2 medium carrots
3 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
2 green onions, sliced
1 fresh chili pepper, sliced, optional
3 tablespoons oyster sauce (optional)
2 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
ROASTED KOHLRABI WITH CRUNCHY SEEDS
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes
2 Tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, coarsely chopped
Salt and pepper to taste
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
Baked Kohlrabi Fries with Chili powder (serves about 2)
2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)
2 Tbs. melted coconut oil, ghee, or olive oil
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup or with yogurt dipping sauce (see below).
Cilantro Lime Yogurt Sauce
1/2 cup plain yogurt (or sour cream)
1 Tbs. lime juice, plus a pinch of lime zest
2 Tbs. chopped fresh cilantro
salt and pepper to taste
Stir all ingredients together. It’s that simple!