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Kohlrabi

Kohlrabi is a hearty vegetable which is cultivated across the world. It is very popular in Kashmir. Similar to kale, brussels sprouts, and broccoli, this vegetable was derived from the wild cabbage plant.It is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. One cup of Kohlrabi will provide you with 140% of your RDA of vitamin C!

One of our northern European members said the word Kohlrabi comes from "Cabbage Turnip". 

STORAGE   Trim off the roots and stems. Place in a perforated plastic bag. Will store for 2-3 weeks.






SIMPLE FROM SCRATCH
Kohlrabi Slaw

Slice into matchsticks. Toss with rice vinegar and salt to taste. Will keep for 3-5 days. 
*Optional- add shredded carrots, or other available vegetables
 

Add to any curry or soup. 
It absorbs the flavors and adds a delightful light but substantive touch.  May want to steam separately first


Kohlrabi Vegetable Stew 
~From The Rolling Prairie Cookbook

2 - 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4" chunks
2 medium potatoes, cut into 3/4" chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
1/2 teaspoon molasses

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked. 


RECIPES FROM MEMBERS (can request a Word document of this for easy printing):


KOHLRABI

From: members of Spiritual Food CSA

For some people it can take a long time to like kohlrabi – but then it becomes a favorite ingredient.  It appears to absorb the flavors of other things and adds a softness and sweetness.  Someone said it is popular in curries and that makes sense.  Use it instead of potatoes - just cube and allow about half hour to cook.  We have been including it in soup -- putting cubes in at the beginning with the oil and spices, then adding water and other things.  When done, people guess that it is potato

Kohlrabi can also be grated raw with a little soaking in oil/vinegar hours or overnight to soften it and render more digestible. 

Can also be steamed and had plain with butter or sub, salt and pepper.

Now to cutting -- people may find it hard to cut and here's a tip that makes it more user friendly.  Cut off the rough end of the bulb root.  Then slice 1/2 inch thick, as many slices as you need for that meal only.  (Store the rest.)  With knife or peeler, go around the slice to remove peel which is much easier now that it is only 1/2 inch and easier to hold.  Now make your cubes. Of course, you can also use a potato peeler and just go for it.

Stores very well also so don't worry if you can't use it all right away.


Recipe ideas from CSA members

Roast Kohlrabi
from Narayani

Ingredients
kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

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

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.
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.
Laura Narayani Gubis
ch

 

From Susan Schlimme:

My kids like Kohlrabi raw in thick sticks (even better then carrots!) 😊

 

From Lakshmi:

Kohlrabi -- have been making a soup/stir fry every day.  slice half inch rounds to make peeling easier, Then cube.  Add to oil/spice stir fry first since it takes longest to cook.  stir up, then add an inch of water and cover to steam.  can add carrots, greens, cabbage, any other root and steam about half hour til everything is nice and soft.  It really is good.


From MK Lewis:

I also wanted to add that kohlrabi is excellent in raw salads. I slice it thinly or julienne with carrots, toss with some fresh herbs (chives, cilantro, mint, or basil are all great) then dress it with a mixture (to taste) of tamari or fish sauce, some maple syrup or coconut sugar, plenty of lime juice, and a pinch of cayenne. You can slice and garnish with peanuts if you have them. Makes a great Asian salad to go along with a stir-fry! 

From Narayani

And I just discovered kohlrabi chips - delicious and easy. Just slice and brush with olive oil and bake for 10-15 mins at 350 or so, add any spices you like.  Thicker pieces are just as good as thin chip slices .....

What a versatile gift from Mother Nature :)

From Dina D:

Here is my adaption of a fantastic recipe utilizing kohlrabi and cabbage from Yotam Ottelenghi:

Mix together:

½ large kohlrabi (or 1 medium whole), peeled and cut into thin matchsticks

½ head chopped green cabbage 

A bunch of dill (at least 6 Tbsp)

Toss salad in dressing:

¼ cup olive oil

2 lemons -fresh squeezed juice

1 lemon -fresh grated zest

1 chopped crushed garlic clove

While pepper and a dash of salt to taste 

Mix 1/2-1 cup dried whole sour cherries into salad. Let sit a bit (10 minutes) to absorb flavors and then delve in!

This is light, refreshing, easy, and soooo tasty! Enjoy. 

From Durga:

Celeriac and kohlrabi are staples of my diet, fall, winter, and spring, and the base of the soups I make and freeze in handy 8 oz Tupperware for weekends-- when I don’t want to cook-- and for surprise guests (healthy “fast food”!)

They are low-carb, low-sugar root crops that are hearty, grounding, and nourishing.

If you are strictly reducing sugar/carbs, they can stand alone in the recipe below; if you merely want to reduce sugar/carbs, they blend beautifully with more familiar winter roots like butternut squash, and sweet potatoes.

Easy Stove-top Soup:

Cut off the tough outer rind of one large celeriac and one large kohlrabi. This is done in a few strokes with a large heavy knife.

Chop coarsely and place together in pot:

Celeriac, Kohlrabi, Carrots

Optional:  May also include a large onion and several cloves garlic.

Add water to cover chopped veggies plus one to two inches.

Add 1-2 Tablespoons healthy fat (I prefer ghee, but coconut oil, toasted sesame oil, or raw butter, are all good. Can combine as well.)

Add these spices (any or all, I use all J):

½-1 tsp each:

Rosemary, thyme, oregano, turmeric, coarse sea salt, cumin powder, ground coriander, black pepper.

Optional: 1-2 Rapunzel’s bouillon cubes, herbs with salt variety.

Bring to boil, turn down to simmer, cover, and cook til tender. (about 30-40 minutes.)

Meanwhile, chop coarsely a bunch of any dark leafy greens, and set aside. Collards, mizuna, bok choy are all great.

Once veggies in pot are tender, remove from heat, and stir in the chopped greens—they will wilt and “cook” while retaining their robust nutrients.

Add 1-4 to 1/3 C. any unsweetened nut butter except peanut (it tastes great but as a legume, is difficult to digest.) I prefer almond, as it is anti-fungal. But cashew butter is also delicious and sattvic.

This adds protein and healthy fat, and gives the puree a lovely, creamy, savory-sweet base.

Puree with hand/ immersion blender.

Serve immediately, or, allow to cool, and freeze in single-serving containers for an “instant” nutritious meal on demand.


Also, from Durga:  Potato/Kohlrabi pancake

Peel and grate one kohlrabi.

Mix in a 1 T onion, finely chopped, and a small clove garlic (optional but good.)

Mix in 1 egg, and 2 T flour.

Add oil (I prefer ghee or coconut oil) to pan, pour in mixture, and pan fry 5-7 minutes on both sides. Traditionally it is well done on the outside but less on the inside.

From who? If you like Indian style food, here’s Kohlrabi Sambar

http://abcdsofcooking.com/2013/07/kohlrabi-sambar/


from Klari Toth
KOHLRABI SOUP

 

Slice the kohlrabi in half inch slices

Discard the root and stem pieces

Peel the skin from the slices

Rinse the kohlrabi peeled slices

Cut into ½ inch cubes

Dice a medium onion and salt liberally

Dice a medium red pepper

Sautee the onion in butter and add the red pepper

Add the kohlrabi to the sautéed onions and red peppers

Add two quarts of chicken (or beef or vegetable) bouillon preferably from paste

Cook for 10 to 15 minutes on medium until soft

Make a paste of 1 tbs. flour and cold water and add this to the soup to thicken it

Bring to a boil and then remove from heat

Dice cilantro or parsley, mix with sour cream in the soup dish

Add hot soup to the soup dish

Salt and pepper to taste

Bon Appetite!

 

 and a link for a pictures-recipe:

https://goo.gl/photos/gM7guus88FtTbL4D6

 

if you click on the ikon (info), you can read the recipe next to each picture...:))

 







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