Category: Kohlrabi

The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.    Variations: Use whatever bean or chickpea you have (in the above case, it's black chickpeas) Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano Omit the cheese or use a different kind such as feta or diced sharp cheddar Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)  ... Read more »

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.   You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »

Quinoa cooks quickly, has a pleasantly nutty taste and is nutritious. If you're in a rush and have random bits of vegetables on hand, even just a carrot and stalk of celery, you can have this on the table in 25 minutes. Round it out with a fried egg or any protein you'd like and/or a salad. You can easily scale this up and the ratio of quinoa to water is one to one and you can use whatever vegetables and/or meats you'd like so it's more of a set of guidelines than a recipe.... Read more »

This dish was born out of haste and what was on hand. I didn't have time to cook rice but had half a head of savoy cabbage which turned into a lovely bed for this ground-beef stir fry.  ... Read more »

This is a lovely wintry soup with many possible variations. The only thing you must pay attention to is the blending. Ideally you push the vegetables through a strainer, which is pretty quick and easy when they're soft. If you use an immersion blender or other motorized device, blend very quickly and in short bursts. Don't worry about getting it perfectly smooth. Potatoes turn gluey very quickly when processed and gluey soup is sad!  ... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

This is a wonderful template for vegetables you can grate or thinly slice. Make sure your dressing has enough acidity to balance the sweet vegetables and seeds. This is very similar to this carrot and radish slaw.  ... Read more »

Whole grains (rye, barley, farro, spelt, wheat, etc. ) take about an hour to cook (if not soaked ahead of time) but the are versatile, flavorful, and nutritious, not to mention a very affordable staple. 2 cups of dry whole grains will yield about 4 1/2 cups cooked grains that can be used in salads, soups or for breakfast with fruit, nuts and a little honey.   In this recipe you steam the vegetables with the already cooked grains.  ... Read more »

This is delicious with most any combination of winter vegetables and roots. Cut the vegetables into fairly small dice but if you don't have the time, bigger chunks will work fine too; they'll just take a bit longer to roast.  ... Read more »

This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.   This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!  ... Read more »

I have a thing for fritters, savory pancakes, latkes, and the like. There is a designated category of these delights on this site that is now 17 strong! These tender, fragrant and deeply yellow fritters are delicious with their cool, garlicky yogurt topping.  When I have time I toast my spices whole in a dry skillet over medium heat for about 90 seconds and then coarsely grind in mortar, though this dish is delicious with already ground spices as well.   I imagine these would be equally delicious with cauliflower or broccoli. ... Read more »

Kohlrabi suffers from many a bad CSA joke. What to do with that, potentially very large, and slightly knobby looking thing?  This dish is one solution, and a very delicious one. If you don't have vegetable or chicken stock, a little butter, salt and plain water will create a similarly tasty result. Make more or less of this depending on what you need/have on hand.... Read more »

This a fragrant, simple and delicious soup. It's begging for adaptations: add chicken or use different vegetables  such as summer or winter squash, sweet peppers, snap or snow peas, green beans. Add lots of cilantro at the end instead of the basil. Spice it up with chilies or green curry paste. Serve it over rice for a complete meal.... Read more »

This is simple and delicious and you can omit the potatoes and just use kohlrabi if you'd like. It's good to make with kohlrabi that are a little more fibrous as they get meltingly tender with this preparation. ... Read more »

This quick dish is delicious, not just with rutabagas, but a mixture of turnips, kohlrabi, and rutabaga, or any one of these. Top it with cilantro and some yogurt and you have a very satisfying side dish. ... Read more »

I like the texture and feel of finely chopped vegetable salads. It's almost a cross between a salad and a garnish or salsa but I eat lots of eat, not garnish-sized portions. As always, substitute vegetables and herbs as needed. Keep it crunchy though. ... Read more »

  Most root vegetables make good latke-like savory pancakes, and actually vegetables of all kinds make great savory pancakes and I have half a dozen or more recipes on this site for such things. Kohlrabi plus a potato or two for texture and flavor balance--though you could certainly just use kohlrabi or add any other tuber or root--lead to delicious results.   If you happen to have (grated or prepared) horseradish add a little to some whole milk or Greek yogurt and top the latkes with this spicy cream or top it with spicy mayo, ketchup (my son does this) sour cream, etc.... Read more »