Category: Kohlrabi

--inspired Vegetarian Cooking for Everyone by Deborah Madison   This salad is crunchy and elegant and the dressing makes more than you'll need for the salad and is good on boiled potatoes, roasted vegetables or any green salad.   This salad keeps well so don't worry if you have fewer people to feed. It will be good for lunch the next day.  ... Read more »

  --inspired by Martha Rose Shulman in the NY Times   These are really good, whether you cook them a little longer and let the kohlrabi soften or leave them fairly crunchy. The spicy mayo is not essential since the fries are tossed in a spice mix as well, but it's very good.... Read more »

Some farmers I know grow Gigante Kohlrabi, truly gigantic specimens. They are amazingly sweet, tender and crunchy. One of them can easily make five dishes. After having been given 4 (!) of these by one of said farmers I tested a few new dishes, including this delicious slaw.   You need a large, heavy, sharp knife to cut these kohlrabi in half. Once cut in half you can place it cut side down on the cutting board and peel it with the same sharp knife.... Read more »

I tossed this together once when I needed to use up both kohlrabi and fennel and since I always have lemons and Greek yogurt on hand, that's what went in the bowl with the vegetables. A little salt and olive oil and black pepper and that's it.... Read more »

--adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi   As every recipe of theirs is, this is fresh and inspired. I've simplified it a bit. ... Read more »

I find these addictive. They’re perfect with any hot sauce or some Greek (or regular yogurt) that you’ve doctored with a little lemon juice and salt. About 10 3-inch fritters... Read more »

Skirt steak is a very flavorful cut that is best cooked briefly, over high heat. You could alternatively use flank steak/bavette. Cutting the vegetables into matchsticks, more or less, takes a bit of time but makes for a really nice texture and quick cooking. And the vegetables are actually delicious on their own with rice and an egg if you don't have any meat! You can substitute turnips or rutabaga for the kohlrabi. ... Read more »

This is a quick, refreshing slaw that's perfect with fish tacos or as a side to chili or a fresh counterpoint to most anything.... Read more »

This is a hearty, warming, wintery stew. You could use a variety of different vegetables--potatoes, celery root, rutabaga would all be good. Mix and match as you see fit. It's even better the next day, as these kinds of dishes tend to be.   Serves 6 generously... Read more »

--inspired by Plenty by Yotam Ottolenghi   This salad is one of my favorite ways to use kohlrabi. The original calls for cabbage too but I’ve substituted fennel (albeit not as much) and while a different twist, is very good as well.   The original recipe calls for dried sour cherries and I’ve always used golden raisins instead.... Read more »

I grew up in Germany eating kohlrabi where it is often par-boiled and then sautéed with dill and cream and finished with a little lemon juice or vinegar. An elegant, simple and satisfying preparation.... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

I pulled together this dinner (as well as a green salad with a peanut dressing, using the same peanut sauce) in about half an hour for my hungry family after being out of town for the day. It once again goes to show that having a decently stocked pantry (I had spices, peanut butter, ginger, a lime, plain roasted peanuts and rice on hand) in combination with some fresh produce, can make for a wonderful, quick meal. And you can use a combination of vegetables. You could by all means use kohlrabi here as well. And you can boil the vegetables if you're even shorter on time just be sure not to overcook the broccoli.   If you have time to toast whole spices and pound in a mortar or quickly grind in a spice grinder by all means do so. The dish will be extra flavorful.... Read more »

This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

Kohlrabi is a sweet, crunchy and versatile vegetable. It keeps very well (for weeks!) and is as good cooked as it is raw. It is also known as a German turnip and I can vouch for its ubiquity in Germany. I grew up enjoying it frequently in one of two preparations--braised and then finished with sour cream, dill and a splash of vinegar or just sautéed in olive oil.   It is not only common in German speaking countries but also in India, especially prominent in Kashmiri cuisine. The leaves are tender and delicious and can be used much like collard greens. It is a brassica just like cabbage, collards, broccoli, etc.   Kohlrabi always needs peeling as the skin is tough and fibrous. The flavor of the root is quite sweet with only a mild cabbage-y flavor. The flesh can get fibrous if the root is stored for a long time or is particularly large although there is a variety called Gigante which is huge and very tender. [embed]https://www.youtube.com/watch?v=LaIL0Q534Z4[/embed]... Read more »