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Kohlrabi- storage tips and recipes

Kohlrabi

Kohlrabi is an alien-looking bulb with the leaves sprouting from its sides. The taste and texture of kohlrabi are similar to those of a water chestnut or broccoli stem, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.  To prepare kohlrabi, remove leaves by pulling or cutting them off the kohlrabi globe.  Stems and leaves can be chopped and included in a tossed salad. Their flavor is mild and takes well to salad dressing. With the leaf stems removed, kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags. Do be sure to remove all of the peel (which can be really tough), unless you plan to cook it until it&#39;s soft.

 

To prepare it, peel the bulb and slice off the tough woody base before slicing or dicing the rest. Try coarsely grating the kohlrabi bulb into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor of a salad dressing quite well.  Kohlrabi adds an excellent crunch to “sandwich-salads” like egg salad, chicken salad, etc. Kohlrabi bulbs can even be hollowed out and stuffed with a vegetable or meat filling. It is also fantastic when roasted with olive oil garlic and sprinkled with Parmesan cheese.

 

Here are some ways to enjoy kohlrabi:

 Raw:

Coarsely grate kohlrabi into a tossed salad. Because it is mild, succulent and porous, it absorbs the flavor

of a salad dressing quite well. Slice kohlrabi, wrap in plastic, and pack in your brown bag lunch for a

crunchy snack.

 

Steamed:

Slice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2&quot; of water. Add a dash of salt,

cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can

be steamed lightly just as you would do spinach.

 

Barbecued:

Slice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt,

and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.

 

Stir Fried:

Dice or chop into bite-size pieces and stir fry 5 to 7 minutes in a little extra virgin olive oil with a clove or

two of minced garlic and a dash of salt.

 

 

Quick Kohlrabi Pickles                                  from restaurantwindow.com

 

Ingredients:

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2&quot; cubes

Good olive oil (optional)

Rice vinegar (not sweetened, if you don&#39;t have rice vinegar, you could substitute white wine or sherry

vinegar, or even white vinegar with just a pinch of sugar added)

Kosher Salt

Fresh Black Pepper

 

Directions:

Place the kohlrabi chunks in the bowl of a lidded, airtight container.  Drizzle with a touch of olive oil, a

good splash of vinegar, and sprinkle liberally with salt and pepper.  Replace the lid and shake well.  Taste

and adjust seasoning.  Place in fridge, shaking occasionally.  They are best after they have marinated for

a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their

lovely texture. 

 

 

Elegant Braised Kohlrabi

 Serves 2-3

 

Ingredients:

3/4 lb kohlrabi

1 tablespoon butter

1/8 cup vegetable stock or chicken stock

1/2 teaspoon fresh tarragon, finely chopped

salt

black pepper

chopped fresh parsley

 

Directions:

1. Trim and peel kohlrabi.  Cut kohlrabi either into 1/4 inch disks or strips.

2. Place butter in skillet and melt.

3. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown.

4. Toss to coat kohlrabi with butter.  Sprinkle in tarragon and add the stock.

5. Cover and continue to cook approximately 10-15 minutes, until slightly tender.

6. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored.

7. Add freshly ground pepper and salt. Sprinkle with fresh parsley to taste.

 

 

Kohlrabi &amp; Squash Empanadas

 

Ingredients:

3 cloves of garlic, finely minced

1 inch of ginger, peeled and grated

2 medium kohlrabies, peeled and cut into small cubes

1 large summer squash, cut into small cubes

2 large scallions, both white and green parts, finely cut

1 radish, minced (optional)

1 T. extra virgin olive oil

1 T. butter

salt and pepper to taste

dash of freshly grated nutmeg

1 box of pre-made pie crust or one batch homemade*

1 egg

 

Directions:

In a medium skillet, heat oil and butter over medium heat.  Add garlic and ginger to brown.  Add

kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are

softening a bit.  Add squash cubes and continue to cook for 4 more minutes.  Add scallions, radish,

nutmeg and another pinch of salt and pepper.  Mix well and cook for one minute before removing from

heat.  Set mixture to this side to cool.

 

Roll out dough to be a little thinner than pie crust typically is.  If you are using pre-made crust from the

store, run your rolling pin over it once or twice.

 

Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough.  It should

yield about 15, give or take depending on your cutter and dough thickness.

 

Pre-heat oven to 425F and line a cookie sheet with parchment paper.

 

Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of

water.

 

To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a

circle of dough.   (It’s better to have less filling than too much or the empanadas won’t hold together.)  

Dip your finger in the bowl of water and run it around the outside edge of the dough.  Fold dough over

the filling to create a half circle.  Press down edges.  Carefully pick up the dough pocket and pinch edges

to seal them tightly.  A fork can also be used to crimp the edges if you want a less tedious method.

 

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. 

With a fork, prick the tops once and brush with egg wash.   Bake for 8 minutes and turn over.  Bake

another 5 to 7 minutes until deep golden brown and flaky.  Best served straight from the oven.

 

 

Roasted Kohlrabi and Butternut Squash

Recipe from Gourmet | November 2006

Yield: Makes 4 servings        Active Time: 20 min              Total Time: 1 hr

 

Ingredients:

3 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)

2 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 lb butternut squash

 

Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan

 

Directions:

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If

roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast

vegetables underneath turkey.)

 

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon

thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in

oven and roast 15 minutes.

 

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss

squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper

in same bowl.

 

Stir kohlrabi, turning it, then push it to one side of pan.

 

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting,

until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

 

Toss vegetables to combine and transfer to a dish.

 

 

Roasted Kohlrabi                         Submitted By: WSBLEND to allrecipes.com

Prep Time: 10 Minutes          Cook Time: 20 Minutes        Ready In: 30 Minutes

 

Ingredients:

1 large kohlrabi bulb, peeled

1-1/2 teaspoons olive oil

1/2 clove garlic, minced       

salt and pepper to taste

3 Tablespoons grated Parmesan cheese

 

Directions:

1. Preheat an oven to 450 degrees F (230 degrees C).

2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic,

salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a

single layer on a baking sheet.

3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown

evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the

Parmesan cheese to brown, about 5 minutes. Serve immediately.

 

 

Kohlrabi with Parmesan                                  Recipe from prairelandcsa.org

 

Ingredients:

2 large or 3 medium kohlrabi, stalks and leaves removed

2 T unsalted butter or olive oil, or combination

1/4 c grated Parmesan cheese

salt and pepper to taste

1 T minced parsley

 

Directions:

Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor. 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.

 

 

Kohlrabi Home Fries                                   By Martha Rose Schulman, March 6, 2012 NYT

“Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned

with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.”

 

Ingredients:

1 1/2 to 2 pounds kohlrabi

1 tablespoon rice flour, chickpea flour or semolina (more as needed)

Salt to taste

2 to 4 tablespoons canola oil or grapeseed oil, as needed

Chili powder, ground cumin, curry powder or paprika to taste

 

Directions:

1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.

2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in

a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are

lightly coated.

3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded.

Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown

on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is

enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice.

Serve hot.  Yield: 4 to 6 servings. 

 

Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.