Produce Recipes: Kohlrabi
Kohlrabi came to the United States from Europe. It's name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.
Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.
4-6 kohlrabi with leaves
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.
1 T oil (olive is best)
Saute onions in oil for several minutes. Add remaining ingredients and bring to boil. Reduce heat and cover. Simmer for 20 minutes or until vegetables are tender. Serves 4.
Variation: Tamra Stallings suggests removing the broth, thickening it to a gravy with a little flour, and adding chunks of fried tofu. For fall or winter, use the stew as a filling for a pot pie.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4..