ISO - Recipe for Kohlrabi

[blazedog]

I bought some Kohlrabi at the Farmer's Market today on impulse. I've never cooked it but it looked so intriguing and I like the Hmong farmer who was selling it.

Anyway, I searched the Cooking Light files and to my surprise -- zippo recipes.

Does anybody have a good light (low cal/low fat) preparation?

Thanks.

[MaryH]

Hopefully this link will take you to four recipes from Epicurious.

http://www.epicurious.com/s97is.vts?action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=kohlrabi

[CompassRose]

My mother boils the heck out of it, then covers it with a cream sauce. That's the only way I've ever had it, and I don't think you want that recipe.

It is perhaps unsurprising that though I have since made better acquaintance with many a vegetable tortured by my mother (even brussels sprouts), I've never really reconciled with kohlrabi. She loves it. Like that, boiled till limp and covered with cream sauce. (It's times like these that I wish this board was declasse enough to have the "pukey" smiley! :p )

Maybe I'll cruise over to Epicurious and see if any of those recipes could maybe erase the memory.

[LonghornGal]

I just sliced mine up and roasted it in the oven (Pam, salt, pepper, maybe some other spices if I'm feeling crazy). Tasty!

[aggie94]

I have posted this recipe before, but it's worth posting again -- simple and delicious!

SAUTEED KOHLRABI
2 good sized kohlrabi -- peeled and trimmed of leaves
1 tsp salt
1 medium onion -- peeled and diced
4 tbsp butter [you could easily cut this back to 1-2]
1 tbsp chopped fresh marjoram or basil [I used basil]

Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes. Squeeze water out.

Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.

[blazedog]

Longhorne - Do you just treat it like other roasted veggies? Perhaps I could do a medley with some asparagus, carrots.

How long do you usually roast them?

Thanks for the link to Epicurious but the dishes were loaded with fat. If I wanted calories, I would have a chocolate chip cookie:D

[blazedog]

Aggie - That's an interesting preparation. I wouldn't have thought of grating it and then treating it like I do eggplant - salting etc.

One tablespoon of butter is doable.

[oceanjasper]

I have only ever steamed my kohlrabi, so thanks for all of your suggestions! I can get it at the grocery store anytime, but the ones at the farmer's market are really the best!

[ErinM]

Am I the only person in the world who has solely enjoyed kohlrabi by eating it raw like an apple with some salt? :D

[fci5767]

Originally posted by ErinM
Am I the only person in the world who has solely enjoyed kohlrabi by eating it raw like an apple with some salt? :D

I love eating it raw. But never with salt.

Beth

[Donna P]

Fresh from the garden it is best (for me) to eat it raw!! Slice it up in your salad, or you can even pickle it.

[katygirl]

I shred it and put it on a sandwich, it adds some nice crunch!

[Lrimerman]

It is really good raw in a salad, as others have said. I also like to cut it up into chunks and put it in any soup, stews or stirfries.

I treat it like any other root vege (such as a carrot). It is actually a cross between a cabbage and a turnip. It is a close relative of Broccoli (it isn't really a root vegetable, I just tend to cook it like one).

It is very healthy, with vitamin A and C and potassium and calcium. It is high in fiber and only 40 calories per cup.

The cookbook we got through our CSA says you can steam it whole for 25-30 minutes, or thinly sliced 5-10 minutes. Dress slices with oil, lemon juice and fresh chopped dill, or dip in flour and fry briefly.

It also states that larger, older Kohlrabi are good stuffed. Scoop out center, stuff with your choice of filling and simmer covered for 20 minutes.

Kohlrabi also stores well in the fridge in a vege bag. We had ours well into winter.

You can also puree boiled kohlrabi and add it to mashed potatos.



Lisa

[ErinM]

Originally posted by fci5767


I love eating it raw. But never with salt.

Beth

Ooh, Beth give it a shot! I'll admit it's been many many years since I had them this way, but I remember it was GOOD! (Hmmm, I'll have to make it a point to try it this year and see if it's as good as I remember!)

[kcdig]

Originally posted by aggie94
I have posted this recipe before, but it's worth posting again -- simple and delicious!

SAUTEED KOHLRABI
2 good sized kohlrabi -- peeled and trimmed of leaves


I'm not sure about the peeling. My information is that these are "peeled", however they look like any I've ever seen; a pale green with what seems like an outer coating. Perhaps like a carrot has an outer coating.

Do I peel this?

kcd

[aggie94]

KC,

They do have an outer "skin" like a carrot. I peeled mine with a vegetable peeler.