Recipe: Kohlrabi Recipes (13)

While surfing for additions to TKL, I looked for Kohlrabi recipes and here's what I found.

Happy Cooking,

Betsy
TKL

Kohlrabi Information - Source: Produce Oasis:
http://www.produceoasis.com/Items_folder/Vegetables/Kohlrabi.html

Usage: Leaves can be eaten raw in salads or steamed. The bulbs can be cooked like turnips.

Selection: Also called cabbage turnip, the two varieties of kohlrabi, green and purple, should both have medium-sized firm roots. The coloring should be light for the green variety and deep for the purple variety. The greens for both varieties should be crisp and firm.

Avoid: Avoid product with blemishes on the roots, leaves that have dark patches of slime, are wilted or yellowing.

From Cook's Garden Catalog Recipes: http://www.cooksgarden.com/97-recps.htm

Sauteed Kohlrabi

2 - 4 kohlrabi (depending on their size)
1 small onion, peeled and chopped
4 Tblsp. butter
3/4 cup heavy cream (optional)
1/4 tsp. summer savory or sweet marjoram

Trim, peel & grate kohlrabi. Sprinkle with salt, then set in a colander to drain. After 30 minutes, squeeze the water out. In a skillet,
over medium heat, melt the butter. Add the grated kohlrabi and the onion. Turn heat to low, cover and simmer for 10 minutes.
Uncover, turn the heat to medium, add cream and herbs. Cook another 2 minutes.

Grated Kohlrabi

2-3 kohlrabi, trimmed and peeled
4 tablespoons butter
Sweet marjoram
salt

Grate kohlrabi, toss lightly with salt and allow to sit in a colander for 30 minutes. Squeeze water out. Melt butter in a saut pan and
stir in the kohlrabi. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover and cook another 2 minutes
until lightly browned.

-----------

From Shepard's Seed Catalog Recipes: http://www.shepherdseeds.com/sgsweb/kitchen/cb1/cb1_index/cb1_index.html

Kohlrabi and Carrot Slaw

Sweet carrots and apple-crisp kohlrabi go together perfectly in this variation on traditional coleslaw.

Dressing:
2 tablespoons very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh dill leaf
2 tablespoons chopped parsley
freshly ground pepper to taste
1 1/2 pounds kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss.

Serves 4 to 6.

From: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.

Pickled Kohlrabi

These crunchy pickles will beckon to you every time you open the refrigerator.

3 kohlrabi, peeled and sliced 1/4-inch thick
2 carrots, peeled, cut into sticks and parboiled 3 minutes
2 cloves garlic, crushed
1 bay leaf
3 large sprigs fresh dill

Pickling mixture:
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

Combine kohlrabi and carrots and pack in a 1-quart glass jar along with garlic, bay leaf, and fresh dill. In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend.

Makes 1 quart jar.

From: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.

-----------------

From: Christiane's Collection of Cooking Recipes of Chemists and Physicists
http://quasar.physik.unibas.ch/~tommy/nanni/recipes.html

Kuskus

Serves 4:

500 g lean mutton meat
100 g butter
1 onion
1 clove of garlic
salt
pepper
1 bay leaf
4 tablespoons green peas
1 kohlrabi (turnip cabbage)
2 tomatoes
2 red paprika
3 carrots
1 tablespoon tomato pulp
1 teaspoon tabascosauce
250 g semolina

Cut the meat in cubes, roast with half of the butter, chopped onion, fine chopped garlic. Season with salt and pepper. Fill up with water, add the bay leaf and cook for 45 minutes. Add sliced kohlrabi, peas, sliced paprika, sliced tomatoes and sliced carrots. Season this ragout with the tomato pulp and tabasco sauce. Moisture semolina with 125 ml hot salt water and shape crumbs. Put the crumbs in a sieve and hang it in the pot with the ragout, but it must not touch the liquid. Put a lid on top and cook for 60-70 minutes. Serve ragout and semolina separately.

recipe by Andreas Woehr

------------------

From the San Bernadino Cookbook:
http://www.eee.org/com/sbcmuseum/cookbook/home.htm

VEGETABLE SOUP

Dyers. Anna Horvath

Mrs. Horvath, the donor of this recipe, was of Hungarian extraction. She was a professional cook for Mrs. Anna Roosevelt Boettinger Halsted, the daughter of First Lady Eleanor Roosevelt. Her skill and care in food preparation show in her
recipes.

1 beef knuckle bone
1 pound of chuck or lean beef short ribs
6 c. water
4 celery stalk tops parsley
5 garlic plant leaves
4 cabbage leaves
2 potatoes, chopped or diced
4 stalks of celery
4 carrots
1 kohlrabi per person
1 cabbage wedge per person
1 whole onion paprika

Cook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy (see recipe below). Keep the meat hot while noodles cook in the soup. Add a little paprika just before
serving the soup.
------------

African Vegetarian Stew

8 servings

4 sm Kohlrabies, peeled, chunks**
1 lg Onion, chopped
2 Sweet potatoes, peeled,chunk
2 Zucchini, sliced thick
5 Fresh tomatoes (16 oz can)
15 oz Can garbanzo beans & liquid*
1/2 c Couscous or bulgar wheat
1/4 c Raisins
1 ts Ground coriander
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
1/2 ts Ground ginger
14 ts Ground cumin
3 c Water

** Parsnips may be substituted for the kohlrabi. * Chick-peas Serve
the couscous separately, if desired.

Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.

1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams
carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

-------------

Title: Eggplant & Kohlrabi Pate
Categories: Appetizer, Brunch, Lunch, Vegetable
Yield: 8 servings

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 ts Olive oil
2 ts Ume plum vinegar
1/2 ts Salt
1/4 ts Pepper
1/2 c Breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise & place flesh side down on a broiler
pan or baking sheet. Broil until the skins are split & black, about
7 minutes. Remove from the broiler & scoop out the flesh when cool
enough to handle. Discard skin & set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs & &
coarsely chop bulbs & leaves. Steam the bulbs for 10 minutes. Add
chopped leaves & steam fro another 5 minutes, the bulbs should be
tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil &
vinegar in a food processor & blend till smooth. Mix in the salt &
pepper & breadcrumbs. Place in a lightly oiled bowl, smooth the top
& refrigerate overnight. Remove from the bowl by inverting onto a
platter.

"Vegetarian Gourmet" Spring, 1994
From: Kaz Dunkley Date: 06-08-94

-------------

To Freeze Kohlrabi

Select young, tender, mild-flavored kohlrabi, small to medium in size. Cut off tops and roots. Wash and peel. Leave whole or dice
into 1/2-inch cubes.

Water blanch whole kohlrabi 3 minutes and cubes 1 minute. Cool promptly, drain, package, seal and freeze.

--------------

Kohlrabi has the best and mildest flavor (resembling mild white turnips) when it is small. Unfortunately, many gardeners allow
kohlrabi to grow too large before harvesting it. Large, older kohlrabi is tough and woody and may have an off-flavor. Harvest
(pull and cut off the leaves) when the stem is 2 to 3 inches in diameter.

The young leaves may be cooked like spinach. Store kohlrabi in the refrigerator like turnips or cabbage.

---------------
From Epicurious: http://www2.condenet.com/db/dictionary/terms/k/kohlrabi.html

kohlrabi

kohlrabi [kohl-RAH-bee] This vegetable is a member of the turnip family
and, for that reason, is also called cabbage turnip . Like the turnip, both its
purple-tinged, white bulblike stem and its greens are edible. The kohlrabi
bulb tastes like a mild, sweet turnip. It's available from midspring to
midfall. Those under 3 inches in diameter are the most tender. Choose a
kohlrabi that is heavy for its size with firm, deeply colored green leaves.
Avoid any with soft spots on the bulb or signs of yellowing on leaf tips.
Store tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best
steamed, but can also be added to soups and stews as well as used in
stir-fries. It's rich in potassium and vitamin C.

GERMAN-STYLE STUFFED KOHLRABI

8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Serves 4 to 8.

Gourmet
October 1992

KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING

Can be prepared in 45 minutes or less.

1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

Serves 8.

Gourmet
October 1992

CHICKEN SOUP WITH LOADS OF VEGETABLES

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.

3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.

4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above.

Yield: about 10 servings (M)

Jewish Cooking in America
Joan Nathan

----------------

From: http://www.wegmans.com

Kohlrabi

A member of the turnip family and, for that reason, it is also called "cabbage turnip." This vegetable is a favorite of Eastern Europeans, Germans, and Asians. It's not a root, but actually a swollen stem that is globe-shaped with green stems from which spring collard-like leaves. The bulbs can be green or purple in color. It's sweeter, juicier, crisper, and more delicate in flavor than a turnip. The cooked leaves have a kale/collard flavor.

Choose small or medium sized kohlrabi (under 3 inches in diameter) without soft spots, cracks or signs of yellowing on the leaf tips.

Storage:
Refrigerate kohlrabi in the crisper, tightly wrapped in plastic, up to 4 days.

Uses & Preparation:
- The bulb must be trimmed and pared thoroughly to remove all traces of the fibrous underlayer just beneath the skin.
- Eat raw.
- Boil, steam, microwave or saut .
- Add to soups and stews.
- Add kohlrabi chunks or slices to potato casseroles, or steam with pieces of green or yellow summer squash to add color.

Nutrition Information:
Fat and cholesterol free
Low in calories and sodium
High in vitamin C
Good source of potassium

-------------