The kohlrabi is a great root vegetable with a subtle taste of cabbage to add to soups, stews and sauces. It is beautiful to grow because the root is above ground and they come in light green or purple. Kohlrabi is wonderfully nutritious and has high contents of vitamin C and also includes Iron and Calcium. It is from the Brassica Oleracea family. This is one of the top families for healthy vegetables that include broccoli, kale and brussels sprouts. It is a more mild vegetable in flavor. You can refrigerate for up to 10-days in a sealed package.
We only received a small amount this week so here are some good recipes. Dena also recommends to raw to salads or enjoy as a snack.
This was the latest way to eat a latke for the holidays from Los Angeles Magazine. Good pickled apple recipe in this article!
Click here for the article
Caramelized Roots by Dena
1 large kohlrabi (you could use 1 turnip or 3 parsnips)
Slice one large onion
Peel and cut into 2″ julienne pieces. Heat a large skillet; add 1 T oil and 3 T unsalted butter and all veggies. Stirring often, cook over medium/medium low heat until onions are dark golden brown, about 30 minutes.
Turn off heat, season with salt and coarse black pepper. After one minute, add 4T Balsamic vinegar and toss.
Good hot or room temperature.
Confetti Salad from The Green Thumb Cookbook
4 kohlrabi, diced
1 parsnip, diced
3 carrots, diced
8 radishes, diced
1 cup beet greens, chopped (or any winter greens)
1 tablespoon yogurt
2 tablespoons honey
1 tablespoon vinegar
1. Combine and mix vegetables in a bowl.
2. Stir together the yogurt, honey and vinegar and add to vegetables.
3. Chill several hours before serving.
Makes 3 to 4 servings.
Kohlrabi and Onions from Pattie
Peeled and thinly sliced kohlrabi
1 tblsp butter
1 tblsp coconut oil
1/4 cup chicken broth
Braggs or tamari for seasoning
Cook the onion in butter and oil until soft. Add the kohlrabi and saute for 15 minutes. Add chicken stock and continue saute. Season at the end and enjoy.
Kohlrabi Puree from the Farm Girl Blog
There are some interesting photos on this blog of huge kohlrabi in the field. She always tells interesting stories so enjoy the post. It is a simple recipe with kohlrabi, mushrooms and cream.
Winter Cooked Vegetables
This recipe has been on the blog for three or four years with different cheese or toppings added. I cooked it in 2010 at 4am when I was awake and needed something to pass the time. Peeling vegetables can be relaxing when you can not sleep. You can add kohlrabi and these other winter crops.
Click here for the recipe