Recipes for Kohl Rabi
Very young and tender, the small
purple-tinged bulbs of baby purple kohlrabi are about one inch in
diameter. The firm flesh of this immature vegetable offers a very
agreeable, delicate mustard flavor and is juicier, sweeter, crispier and
more delicate than a turnip.
Wrap stems and leaves separately
in plastic; refrigerate in crisper drawer. For optimum flavor and
texture, use within one week. Baby purple kohlrabi turns khaki-colored
when cooked, losing its stunning lavender to violet color. It also loses
its skin-deep hue when peeled.
Peel, slice, dice or julienne for
mixed green or vegetable salads. Shredded or grated, add extra flavor to
slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add
taste and texture to a variety of salads. Simply served, this vegetable
offers a delicate flavor topped with butter or a favorite flavored light
sauce. Serve as an accompaniment for meat and poultry dishes. This tiny
vegetable is excellent blanched, refreshed and chilled. Baby kohlrabi
loves to be smothered in warm or cold dressings. Enhance with nutmeg,
chives, marjoram, shallot, ginger or fresh sweet basil. Cook bulbs and
leaves in favorite soups. Whole peeled kohlrabi is excellent in stews
and braised dishes. Halfway into the cooking process, toss in trimmed
leaves. To cook trimmed leaves, boil just until tender about two or
three minutes. Drain leaves; slice or chop; sauté in butter or oil.
Cooked baby kohlrabi makes an attractive edible garnish.
Kohlrabi is a good source of
vitamin C and potassium. High in fiber and low in calories, one cup of
raw kohlrabi contains approximately 40 calories.
medium kohlrabies, peeled and grated
1 cabbage, shredded
1 small apple, cored and sliced
1/2 c. raisins, currants or dried cranberries
1/2 c. seedless grapes
2 tsp olive oil
1/2 c. apple cider
the first 5 ingredients in a large bowl. Lightly drizzle oil and cider
over the top. Gently toss and refrigerate for several hours to let the
flavors mellow. Toss and serve.
Kohlrabi Vegetable Stew
2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks
2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes
4 C vegetable broth
1 bay leaf
1/2 tsp. dried oregano (If you want to use fresh oregano, use more; I'd
suggest maybe 2 teaspoonfuls, chopped. Dried herbs are always more
concentrated in flavor than fresh.
1 tsp. salt
freshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses
Separate leaves from kohlrabi bulbs. Peel bulbs
& cut into large chunks. Derib leaves & cut into thin strips.
Set aside. Heat oil in a large pot over medium heat. Add onions &
saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes,
tomatoes, broth, bay leaf, oregano, salt, pepper, molasses &
mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to
medium-low, cover & simmer for about 15 minutes, or until veggies
are not quite tender. Add kohlrabi leaves & simmer, uncovered, for
another 10 minutes, or until veggies are just cooked.
Live Earth Farm
Winter Stir Fry
Prepare The Ingredients
1 tablespoon sesame oil (or olive oil)
˝ pak choi or ˝ green / white cabbage
100g winter spinach leaves or kale
1 tablespoon sweet chilli sauce
1 tablespoon peanut butter
1 tablespoon soy sauce or tamari
A little extra water, if the peanut butter is thick
- Peel the onion and chop it in half. Slice
- Scrub the carrot and grate it.
Wash the pak choi leaves and
shred the leaves. Finely chop the chunkier stems.
Wash the spinach / kale and shred.
Break off the cauliflower florets and cut them into bite-sized
Peel the kohlrabi and cut into thin sticks.
Mix together the sauce ingredients.
Ready to cook!
Heat the sesame (olive) oil in the wok.
Cook the onion, pak choi stems, cauliflower and kohlrabi sticks.
Cover the wok and cook for 2-3 minutes, until the kohlrabi is
Add the pak choi leaves, the spinach / kale and the carrot. Stir
regularly. Cover and cook for a further 3 minutes.
When the kohlrabi and cauliflower are cooked (these are the
slowest), mix in the sauce. Cook for another 2 minutes, until all
vegetables are tender.
Serve immediately with noodles or rice.
Veg Box Recipes
Greek Style Kohlrabi
Serves 4 as a starter or snack
2 small/medium Kohlrabi
100 g of Feta cheese
100g salad leaves
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil
- Peel the kohlrabi and chop into dice, about
Put the kohlrabi on a baking tray and drizzle with the olive oil.
Bake at 180 C for 20 minutes, or until softened.
Slice the pears in half and cut away the cores. Cut the pears into
Put the salad on a large serving plate and arrange the pear slices
and kohl rabi on top.
Crumble the Feta on top of this.
Make the dressing: Chop the dates and mix with the balsamic vinegar
Drizzle over the salad.
- Veg Box Recipes
Scalloped Kohlrabi recipe
175 g (6 oz) onion, skinned
and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish
1. Soften the onion in 25 g (1 oz) butter in a covered pan.
2. Thickly peel the kohlrabi to remove all the woody outer layer.
Slice thinly and layer with the onions and seasoning in a 1.7 litre
(3 pint) lightly buttered shallow ovenproof dish, topping with a
neat layer of kohlrabi.
3. Pour over the milk and dot with remaining butter. Place on a
baking tray and cook in the oven at 200°C (400f) mark 6 for about 1
1/2 hours, until tender.
4. Garnish with chopped parsley for serving.