Kohlrabi---how to prepare and recipes
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.
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.
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.)
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.