Keeping Up With The Kohlrabi(ans)
- monavano Jul 5, 2014 03:00 PM
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
Grainy mustard- Pommerey
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.
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.
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...