Kohlrabi, trimmed of stalks and leaves 2 Tablespoon butter
¼ cup Parmesan cheese Salt and pepper to taste
Shred the kohlrabi with a grater or food processor. Cook the shredded kohlrabi in butter over medium heat stirring often, until it is tender, about 8 minutes. Sprinkle with cheese and salt and pepper. Toss the mixture to melt the cheese.
This recipe was adapted from Farm Fresh Recipes.
May 23 2010 | Recipes | No Comments »
Kohlrabi with leaves salt and fresh black pepper
1 ½ cups stock or water ¼ teaspoon nutmeg ( optional)
1 tablespoon olive oil or butter
1 tablespoon flour
Peel the kohlrabi bulbs and cut into ¼ inch slices, chop the leaves into one inch ribbons and reserve. Bring the stock to a boil in a medium saucepan, add the kohlrabi slices and simmer, covered, for 10 to 15 minutes, until just tender. Remove the slices from the simmering liquid with a slotted spoon and set aside.
Add the kohlrabi leaves to the pot and simmer, covered , or 5 to 7 minutes, until tender. Drain the leaves, reserving 1 cup cooking liquid and keep the liquid hot.
Heat the oil in a saucepan and whisk in the flour cook the mixture for about 1 minute. Add the reserved hot liquid, whisking to avoid lumps. Simmer for several minutes, until the sauce thickens slightly. Add the cooked kohlrabi slices and leaves the simmer for a minute or two. Season with the salt and pepper and nutmeg.
February 05 2010 | Recipes | No Comments »
Peeled kohlrabi
Chili powder
Fresh lime juice
Slice the kohlrabi into thin rounds. Dip the lower third of each round into lime juice, then into chili powder. Serve.
Recipe from: From Asparagus to Zucchini, Madison Area Community Supported Agriculture Coalition
February 04 2010 | Recipes | No Comments »
Braise diced or sliced kohlrabi in chicken or beef stock. Add butter and caraway seed to the stock and simmer until tender. Sprinkle with parsley. (From The New Foods by Canille Cusumano)
Serve kohlrabi raw or steamed with bagna cauda sauce: Cook ½ cup butter, ¼ cup olive oil and thinly sliced garlic cloves very gently for about 15 minutes. Add anchovy filets, minced and stir until they are dissolved into the sauce. Keep the sauce hot for dunking the kohlrabi. (From The Green Grocer by Joe Carcione and Bob Lucas)
Remove and roughly chop the kohlrabi stems and leaves. Saute the greens with shallots and seasame oil (or any other flavorings you want), add a cup of water, and cook, covered, over medium heat until tender.
(From summer chef Jordan LIchman, Harmony Valley Farm)
February 04 2010 | Recipes | No Comments »
Kohlrabi Salt
Melted butter* Freshly ground pepper
Wash the kohlrabi and the leaves. Cut the tops and stems off the kohlrabi and save. Peel and slice the kohlrabi. Cook them, uncovered, in boiling, salted water until tender when pierced with a fork, 5-10 minutes, drain. Cut the leaves off the stems, discard the tougher outer leaves and cut the rest into ribbons. Cook the leaves separately in boiling salted water a few minutes until they are tender, 2-3 minutes, drain and add them to the cooked kohlrabi. Toss with melted butter and season to taste.
* Sesame oil or an extra virgin olive oil may be substituted to create a vegan dish.
February 04 2010 | Recipes | No Comments »