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Jun 21, 2009 03:44 PM

Kohlrabi suggestions

i have tons of kohlrabi and have never prepared it before. What would your suggestions be?

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  1. I know German-style is to boil in hot water with salt until soft, then add a bit of cream and nutmeg, and perhaps some fresh parsley.

    I can imagine it would go well roasted, too, or braised in less liquid than used for boiling, and adding some parm at the end.

    I've seen fresh kohlrabi at the markets here, too, and might try my hand at it (if you promise to report on your results '-))

    2 Replies
    1. re: linguafood

      I have about 8 of them, four purple and four whitish/green. They are so pretty. I planned on doing a quick sautee of the greens but was not sure about the bulbs- I found a recipe that called for it to be blanched then floured and fried which seemed interesting. I am gathering ideas tonight to cook tomorrow so I will report back.

      1. re: cassoulady

        I forgot to mention that they're usually cut into sticks, about a half inch to an inch thick. Probably cooks faster that way than in the bulb. Now I really want kohlrabi. Dang.

    2. So many good things to do with kohlrabi!

      Viennese-style -- gratineed with veal stock, cream, egg yolk and garlic. Or a German variation, sliced, parboiled, breaded and fried as a schnitzel; shredded and served with an onion-parsley sauce; or stuffed with chopped aromatic vegetables, smoked ham, herbs and breadcrumbs.

      Further east, from Hungary: diced and simmered in a chicken soup (Kalarábéleves) enriched with an Einbrenn (roux); or stuffed in a more elaborate version (Töltött Kalarábé) with onions, garlic, ground veal & pork, rice, parsley, paprika, marjoram and eggs, and served with a cream sauce. And from Transylvania (courtesy of Paul Kovi): with sauteed with cut-up chicken and dill, paprika, garlic and sour cream (Pui cu Gulii); or served with egg barley (tarhonya) as Kalarábé Tarhonyával, or "layered from the Nyárád" (a village north of Balaton), casserole-syle, with diced beef and rice and sour cream; or stuffed with calf's brains (Velavel Töltött Kalarábé) or mushrooms (Kalarábé Gombával Töltve).

      From the Savoie, per Madeleine Kamman: a simple fricasee with blanched thin-sliced kohlrabi lightly browned in hot butter and seasoned with ground caraway, or glazed with a pinch of sugar and some chicken stock and parsley. Also cooked and sliced in a salad with plenty of chopped dill, dressed with caraway vinegar, sour cream, mustard, walnut oil and more chopped dill and served over a bed of mixed red and green lettuces.

      In the Kitchen Garden Cookbook, Sylvia Thompson proposes a "Delicate Kohlrabi and Tomato Salad": thinly shredded, tossed with olive oil & lemon juice and blended with chopped ripe tomatoes and summer savory.

      In the Farmhouse Cookbook, Susan Herrmann Loomis includes a Marinated Summer Salad with matchsticked raw kohlrabi and yellow patty-pan squash and thin-sliced baby turnips marinated for 1/2 an hour in a mustard-garlic vinaigrette with chopped fresh dill.

      From Jack Bishop (Vegetables Every Day): shredded, sauteed in butter and tossed with grated Parmesan, or diced, tossed with whole peeled garlic and olive oil, and roasted for 1/2 hour at 450.

      Finally, from Elizabth Schneider (Amaranth>Zucchini): shredded and sauteed with ginger and shallots or with bacon and caraway; or in "Crisp Peppery Kohlrabi-Carrot Slaw with Dill and Anise", or diced and sauteed "balsamic-tinged". Schneider also mentions a salad with "Mary's Prize Dressing" (maple syrup, cider vinegar, canola oil, dry mustard and poppy seeds, tossed with coarsely shredded kohlrabi and sectioned navel oranges); a Vietnamese salad (kohlrabi julienned with carrots, salted for 15 mins. and squeezed out and mixed with white vinegar, sugar, ground hot pepper, chopped mint/cilantro/roasted peanuts); an Indian-inflected kohlrabi, tomato and chick pea soup; and even in Swedish meatballs (with peeled tiny kohlrabis simmered in the sauce for the last 20 mins).

      1 Reply
      1. the best way is the simplest: cut off the skin and then cut into slices and eat it raw perhaps with a bit of salt sprinkled on top.

        i have also enjoyed kohlrabi salad made with raw kohlrabi, cilantro, a touch of rice vinegar, lime, olive oil, salt and pepper to taste and perhaps some carrot, mushroom, or whatever else suits your fancy (think something along the lines of a thai papaya salad but with kohlrabi instead.

        1 Reply
        1. re: aahnnt

          Agreed! We used to eat these from my grandpap's garden, freshly peeled with a bit of salt. And that's about the only way I still eat them.

        2. My mother (raised in a german ancestry household) always served it raw, but it was a revelation to me when I had a bed of it braised under some chicken in a restaurant here.

          Will be interested in trying a few of these things. I just saw that our coop has some local kohlrabi in in the last few days.

          1. shredded for a kohlrabi slaw
            Roasted with other root vegetables

            Don't forget to use the tops like you would other greens. They have a lot of flavor and should be used for something and not tossed.