527014 Sun Jun 08 16:25:25 -0700 2008 6 31 Home Cooking 0 3761380 I had pickled kohlrabi the other week at dim sum for the first time and loved it. How do you prepare kohlrabi and what else does it go in? Would love your recipes. Thanks Sun Jun 08 16:25:27 -0700 2008 11227 nissenpa 1 3762145 My family has always had this raw as a crudite. So I didn't know it could be cooked until a bit ago when we had it in a restaurant under a chicken breast. I was surprised at how good and sweet it seemed. I'm not sure how it was cooked -- braised maybe? So I will be interested in what you come up with also. But at least know it can be cooked and is good that way. Sun Jun 08 21:51:14 -0700 2008 3761380 123744 karykat 1 3767418 I recently made a Thai papaya salad with Kohlrabi instead of green papaya. It was delicious and refreshing. Another Kohlrabi salad idea: thinly slice Kohlrabi, fennel, and mushrooms. Toss in a Parmesan-lemon-garlic vinagrette. Tue Jun 10 12:40:02 -0700 2008 3761380 23630 mielimato 1 3767507 I like the smaller kohlrabi as they are more tender and tasty. Peel the rough, outer layers. Julienne or slice however you like. Add to stir fry, make slaw or lightly steam and use a lighter sauce like lemon/honey or ginger/soy. Tue Jun 10 13:03:01 -0700 2008 3761380 15131 three of us 1 3767534 I make a pickle from Florence Lin's vegetarian cookbook when I find kohlrabi at the farmers' market. Cut raw kohlrabi into thin (1/16-inch) dominos and sprinkle with salt and sugar. Let weep for about 30 minutes, then cover with soy sauce. Refrigerate for a few days before using. It keeps a long time. This is good with jook (rice porridge.) BB Tue Jun 10 13:09:42 -0700 2008 3761380 40761 Big Bunny 1 3768626 I steam kohlrabi, or serve it raw as crudites. However, my great-aunt used to make a fantastic creamed kohlrabi that used both bulb and leafy greens. I know she cooked the kohlrabi and put it through a meat grinder. I believe she added a white sauce, pluse salt and pepper. I have her old cookbook--maybe the recipe is in there. The cookbook is in German and uses that old-fashioned type, so I'll have to be careful with the translation. But her kohlrabi was so very good--I wished I'd learned how to make it before she passed away. Tue Jun 10 18:47:27 -0700 2008 3761380 131171 nofunlatte 1 3858061 We got kohlrabi in our CSA pickup this week, and had it with grilled chicken sandwiches and quinoa-black bean salad for dinner last night. Nice and light, a good hot weather side dish. Here's the simple prep: Peel and julienne the kohlrabi, and toss with salt, sesame-hot chili oil, and rice wine vinegar to taste. I'm sure it would also be good with a few slivered scallions or garlic chives as well, but too many would probably overpower the sweetness of the kohlrabi. The leftovers were good today, so it keeps well. Thu Jul 10 18:33:59 -0700 2008 3761380 77061 bear