1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
1 1/2 to 2 pounds kohlrabi
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste (I used chili powder, cumin, paprika, and cinnamon)
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.
2 pounds kohlrabies
3 tablespoons unsalted butter
1/2 teaspoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon chopped fresh parsley
1/2 cup vegetable stock
salt to taste
1. Bring a large pot of lightly salted water to a boil. Add the kohlrabies and boil for 15 to 20 minutes, or until soft through when pricked with a fork. Drain, let cool, then peel.
2. Melt the butter in a skillet over medium heat, add the sugar and stril until the sugar browns slightly. Blend in the flour and parsley. When the flour is well-saturated and bubbling with hot butter (a minute or two), add the stock and bring to a boil.
3. Add the peeled kohlrabies and stir until they’re heated through. Serve immediately.
Note: The author of this cookbook writes that kohlrabi doesn’t need to be peeled if eaten raw–though sometimes kohlrabi develops a tougher skin as it gets big.
(from ‘The Organic Cook’s Bible by Jeff Cox)
10 ½ fl oz (300 ml) apple cider
1 lb 5 oz kohlrabi
10 ½ oz boiling potatoes, peeled and cut into chunks
2 tablespoons whipping cream
ground white pepper, to taste
from Food to Live By by Myra Goodman
Serves 4 as a side salad
½ cup sheled English peas (from ½ pound unshelled peas)
4 ounces (about 1 cup) fresh sugar snap peas, stems and any strings removed
3 ½ ounces (about 5 cups) mâche, carefully rinsed and dried, if needed (YOU CAN USE THE LETTUCE MIX INSTEAD)
1 tablespoon packed fresh chervil or dill
About ¼ cup Lemon Vinaigrette (recipe follows)
1 small kohlrabi, peeled and cut into matchstick-size pieces
2 radishes, trimmed and thinly sliced
Fill a large bowl with ice cubes and set aside. Bring a small pot of water to a boil over high heat. Add the english peas (unless they are very young and already tender) and sugar snap peas and cook them until crisp-tender, or about 1 minute.
Immediately drain the peas in a colander and then plunge the colander into the bowl of ice water to stop the cooking. When the peas have cooled, drain them again.
Just before serving, place the mache, tarragon, and chervil in a large salad bowl and toss to combine. Add 2 tablespoons of the lemon vinaigrette. Toss to lightly coat the leaves, then taste, adding up to 1 tablespoon more of the vinaigrette if needed.
Place the English peas, sugar snap peas, koh,rabi, and radises in the salad bowl and toss with 1 tablespoon of the vinaigrette. Arrange the vegetables on the greens. Serve immediately.
Makes about 1 cup
1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
2/3 cup high quality extra-virgin olive oil
1 tablespoon Dijon mustard
3 large cloves garlic, peeled and crushed
¾ teaspoon coarse (kosher) salt
Place all ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, for up to 1 week. Let it return to room temperature and remove garlic cloves before serving.
from Farmer John’s Cookbook
2 medium kohlrabi bulbs, grated
1/4 cup butter or light oil
1 medium onion diced
1 clove of garlic, minced
2 tbls chopped fresh thyme, chives, or sage ( or 1-2 tsp dried herb)
salt to taste
1. Melt the butter in a medium skillet over med heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic and saute for another minute.
2. Stir in the kohlrabi. Reduce the heat to low, cover, and cook for 10 minutes.
3. Increase the heat to medium, uncover the skillet and cook for 2 minutes. Remove from heat and stir in the fresh herbs and salt to taste. Let stand for a couple minutes to let flavors develop.