Kohlrabi and Carrot Salad

This crunchy salad is a refreshing treat on a hot summer day.  After dressing the salad it is recommended that you let it chill for about an hour.  While you can dress it with your favorite vinaigrette dressing, it is delicious with the Apple Cider Vinegar Dressing.  If you have an apple (green, Pink Lady, etc.), julienne some and add it for some tangy sweetness.

2-3 small bulbs of Kohlrabi
2 small carrots
1 medium green onion (omit if using the Apple Cider Vinegar Dressing)
1/2 cup of  Apple Cider Vinegar Dressing (optional, use your favorite vinaigrette)

Cut the stems off the kohlrabi and peel off the fibrous outside with a knife or strong vegetable peeler.
Wash the carrots and rub clean with a lint free kitchen towel.
Julienne both the kohlrabi & carrot.  (See the picture of completed salad for an example of julienne.)
If using your own dressing, slice the green onion, bulb and all.  If using the Apple Cider Vinegar dressing, then follow that recipe’s directions for cutting the green onion.
Toss julienned vegetables into a bowl and add the sliced green onion.
Dress the salad with 1/2 cup of dressing and toss until mixed well.
Place the finished salad in the fridge and allow to chill for about an hour.
Season with a little salt and pepper if desired.

Serves 3-4 as a side dish.

Celeriac and Kohlrabi

This is a wonderful rib-sticking side dish.

1 small celeriac root, peeled
1 kohlrabi, peeled 
1/2 cup chickpea flour
1/3 cup parsley – chopped
1 egg – beaten
2 tablespoon cold water
1 teaspoon sea salt
1 teaspoon cracked black peppercorns
3 tablespoons olive oil – for frying – add more as needed

Coarsely shred the celeriac root and kohlrabi.
Add chickpea flour, parsley, egg, water, salt, and pepper to the shredded vegetables.
Mix well.
Heat olive oil in a frying pan to a medium-high heat.
Drop tablespoons of the kohlrabi celeriac root mixture into the hot oil.
Cook for 2-3 minutes on each side until browned and cooked through.
Hold in a warm oven until all are cooked.
Serves 4-6

Kohlrabi Curry

Kohlrabi is known as Noolkol in parts of India. The bulb of the kohlrabi looks like a green Sputnik, for those of you old enough to know what Sputnik is.

3 kohlrabi – peeled and diced
1 medium onion – diced
1 clove garlic – minced
2 medium tomatoes – chopped
2 fresh green chilies – diced
1 tablespoon tamarind paste
1 teaspoon jaggery (East Indian sugar)
1 tablespoon olive oil
1 teaspoon cayenne powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ cup water
Salt – to taste

Steam chopped kohlrabi for 5 minutes or until tender.
Heat the cumin and mustard seeds in the oil until they pop.
Add onions and sauté until translucent.
Add tomatoes and green chilies; cover and cook till tender.
Add steamed kohlrabi, cayenne, tamarind, jaggery, salt and ½ cup of water.
Cover and simmer for about 10 minutes until the sauce thickens.
Serve with rice.
Serves 4

Roasted Kohlrabi

● 4 kohlrabi bulbs
● 1 tablespoon olive oil
● 1 clove garlic, minced
● salt and pepper to taste
● 1/3 cup freshly grated Parmigiano-Reggiano

Preheat oven to 450
Cut the kohlrabi into ¼ inch thick slices.
Drizzle kohlrabi with olive oil.
Add garlic, salt and pepper.
Toss kohlrabi slices to coat.
Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes.
Sprinkle with Parmigiano-Reggiano cheese.
Bake for an additional 5 minute to brown the cheese. Serve.
 
 
 

 

 

 

   
   

 

  Preheat oven to 450
  Cut the kohlrabi into ¼ inch thick slices.
Drizzle kohlrabi with olive oil.
Add garlic, salt and pepper.
Toss kohlrabi slices to coat.
Spread kohlrabi in a single layer on a baking sheet.
  Bake in the preheated oven until browned, 15 to 20 minutes.
Sprinkle with Parmigiano-Reggiano cheese.Bake for an additional 5 minute to brown the cheese. Serve.

Fennel and Kohlrabi Salad

This easy salad is a breeze to make at the last minute. It uses 2 Fresh Earth Farms favorites; fennel and kohlrabi.

● 1 medium kohlrabi-peeled and sliced
● 1 medium fennel bulb-sliced
● Small handful rocket (optional)

 Lemon Dressing
● Juice of 1 large lemon
● Twice the amount of extra virgin olive oil (as lemon juice)
● Freshly ground black pepper
● Sea salt
● 1 heaping teaspoon Dijon mustard
Mix in a blender or food processor until emulsified.
Drizzle dressing over kohlrabi and fennel. Garnish with fennel fronds.

Kohlrabi Gratin

How about a kohlrabi recipe from member Steve:

Here is how we cook Kohlrabi (using whatever cheese we get from the Cheese share).  The amounts are easily adjusted for the amount of Kohlrabi we get; serve it over rice and it’s a great meal.

Ingredients

4-6 kohlrabi with leaves
1 tablespoon butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 to 3 tablespoons sliced green or bulb onion
3 to 4 cups stock
3 to 4 tablespoons flour
Salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated

Directions
Preheat oven to 375 degrees F.  Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4-inch slices or cube into 1/2-inch pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8- to 1/4-inch wide. Repeat.

In a large pan heat 4 quarts water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain.

In a large sauté pan, heat butter or oil. Sauté garlic and onion for 2 minutes.

Remove garlic and onions from pan and set aside. Add 3 cups stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp.

Remove kohlrabi from pan. Remove 1 cup stock and into it stir the flour. Add the flour and stock mixture back to the sauté pan. Salt and pepper to taste. Stir to prevent lumps.

Add reserved garlic, onion, kohlrabi, and kohlrabi leaves to the sauté pan. Coat with sauce. Add 1/2 to 1 cup more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approximately 15 to 20 minutes.