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