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Keeping Up With The Kohlrabi(ans)

I wanted to start a new thread on kohlrabi prep and usage.
I've been making a really good oven-roasted kohlrabi and wanted to share, and to see what else everyone is doing with this amazing veg.

Miso Maple Kohlrabi (made tonight with chopped carrots, too)

Preheat oven to 425

Cut kohlrabi into cubes and prep vinaigrette in a bowl.

White balsamic vinegar
Maple syrup
Miso paste
Brown sugar
Grainy mustard- Pommerey
Olive oil
Salt
Pepper

Whisk until smooth and season to taste. Toss in kohlrabi (and carrots*).
Marinate for 30-60 minutes or longer ( I don't think you need this necessarily, but I tend to prep early in the cooking process)

Spread onto prepared baking sheet and bake for 30-40 minutes.

The glaze is amazing and the kohlrabi and carrots remain a bit crunchy.
*you need to pair the kohlrabi with a similar cooking vegetable. I paired it with sweet potato before, but I didn't like the contrast in texture.

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  1. I like kohlrabi best raw, though it is not at all bad baked in some cream:)

    2 Replies
    1. re: magiesmom

      Like a gratin?

      1. re: monavano

        Yes, a very simple gratin, just slices of k , cream, salt and pepper, maybe a little grated onion.

    2. I usually eat it raw or lightly steamed, dressed with a vinaigrette. But creamed kohlrabi is wonderful, especially if you add some of the greens (which have a flavor akin to kale)--the contrasting dark green of the leaves with the white/pale green of the cream sauce and kohlrabi looks great.

      Your recipe looks great.

      3 Replies
      1. re: nofunlatte

        Thanks.
        My kohlrabi greens were beautiful, but alas, I let them wilt in the fridge.
        Normally, I saute them up.
        I like the contrast of creamed kohlrabi with greens.

        1. re: monavano

          Yes, that is nice.
          Are they too wilted to refresh in cold water?

          1. re: magiesmom

            I think I could have saved them, but my food choices were going another direction this evening.

      2. I always seem to eat it raw.... Either sliced for snacking or shredded in a slaw or salad. I did some as a quick pickle last year that were delicious.

        1 Reply
        1. re: Ttrockwood

          I like the idea of quick pickling.

        2. +1 for the title. Kohlrabians, lol.

          I like it roasted. Cut into 3/4- to 1-inch pieces, tossed with some chopped thyme, oil, s & p. Roasted at 450F for 30-45 minutes, turning pieces over part way. Similar to the Nov 2006 Gourmet recipe: http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: drongo

            I was kind of fascinated the first time I roasted it.
            Kohlrabi maintains a nice crunch, even after roasting, so you get great flavor and a little bite, which I found pleasantly surprising.

          2. http://www.vietworldkitchen.com/blog/...

            I've made this a few times as we seem to get kohlrabi weekly from our CSA.

            1 Reply
            1. re: relizabeth

              See, I wouldn't think, "yeah, stir fry!", but this is really opening my eyes to the versatility of kohlrabi.
              It makes it worth peeling and prepping!

            2. These are two kohlrabi preparations from the part of India I'm from (Kerala). They contain similar ingredients, but one, the kalan, is more of a saucy dish and the other, the thoran, is more like a stir-fry. In both, Kohlrabi and coconut are great together.

              Kohlrabi (or Noolkol) Kalan: http://veggiecookbook.wordpress.com/2...

              Noolkol Thoran: http://food.sulekha.com/kohlrabi-thor...

              1 Reply
              1. re: ninrn

                Thanks, these look good.