Monday, November 2, 2009


Kohlrabi is a relatively unknown vegetable in the Americas, so good and easy recipes can be hard to come by. Luckily, though, kohlrabi is a surprisingly versatile food to work with. You can substitute most dishes with broccoli, potatoes, or turnips with kohlrabi to change up some of your normal meals, or add it to soups or sautes. It sure is an odd thing to behold, but once you try kohlrabi for the first time, you'll be wanting more. The following recipes are ones that I've been able to try out in the short time I've had since discovering it. Feel free to respond with some of your favorite kohlrabi dishes - I am also looking for more to try!

Easy Roasted Kohlrabi

1-1 1/2 lbs. kohlrabi, skinned and diced
a tablespoon or so of olive oil (enough to coat the kohlrabi)
1-2 cloves of garlic, minced
salt to taste
good vinegar

Directions: Preheat the oven to 450 degrees F. Toss the diced kohlrabi in the olive oil, adding the garlic and salt as you mix (feel free to add additional herbs and spices to your taste). Spread evenly on a baking sheet and roast in the oven for about 30 minutes, stirring every once in a while. Kohlrabi should be tender when poked with a fork. Sprinkle with a good vinegar right before serving.

Kohlrabi Puree
courtesy of

4 kohlrabi bulbs with leaves
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces mushrooms, quartered
3 tablespoons cream (or milk, water, stock, or olive oil - whatever you have on hand)
salt and pepper, to taste

Directions: Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

adapted from A Veggie Venture blog

1 pound kohlrabi, peeled and grated
2 apples (or enough to equal the quantity of the kohlrabi), peeled and grated
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
salt and pepper, to taste
fresh mint, chopped
about a handful of craisins

Directions: whisk cream into light pillows, about a minute. Stir in all other ingredients, including the kohlrabi and apple. Serve immediately.

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