Not sure what to do with those crazy little sputniks? Here are some cooking suggestions from one of our members. Thanks Phebe!
First of all, you can eat both the ball and the greens. The greens should be stripped from their stems and cooked in the same way as collard or mustard greens. You might want to cook them a little longer to get them tender. Most people just eat the ball, though. Peel off the skin with a paring knife, and don’t be afraid to take a lot of the outer layer off, especially around the root, because it can be tough.
A yummy way to eat kohlrabi is roasted. Cut it in matchsticks and roast alone or combine it with chopped carrots, beets, and potatoes. Spread it in one layer on a cookie sheet, drizzle with olive oil, sprinkle with kosher salt, and roast at 450 until tender (about 30 minutes), stirring occasionally.
You can also take those matchsticks and steam them, either with other veggies (we’ve had them with peas and carrots) or on their own. They taste similar to broccoli stems. You can also throw chopped kohlrabi in a vegetable soup, put them in a big pan of curried potatoes, onions, okra, greens, tomatoes, and chickpeas or cook them with potatoes and mash them up together if you really want them to disappear (just make sure you peel them well or the tough outer layers won’t get tender enough for this).
ROASTED KOHLRABI
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional but so good)
Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).
WARM ROOT VEGETABLE SALAD IN HORSERADISH VINAIGRETTE
(from A Veggie Venture)
2 medium purple-topped turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/3″ thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/3″ thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about 1/3 ” thick, then diced
2 small potatoes, skins on, cut cross-wise about 1/3″ thick, then diced
1/2 celeriac, peeled with a paring knife, cut cross-wise about 1/3″ thick, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 ounce pancetta, diced small (optional)
About 2 tablespoons good olive oil
Salt & pepper
Preheat oven to 400F. Prep vegetables. Toss in a bowl with olive oil. Place in a single layer on two baking sheets, season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, stirring well and adding pancetta after 45 minutes.
Horseradish Vinaigrette
About 4 tablespoons olive oil
About 3 to 4 tablespoons white wine
2 tablespoons Dijon mustard
2 teaspoons horseradish
Salt & pepper to taste
Whisk together vinaigrette ingredients in a large bowl. Fold in the roasted vegetables, taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.
SPICY KOHLRABI
(you can cut this recipe in half or add potatoes)
4-5 med kohlrabi with greens, washed, about 2 lbs.
3 Tbsp vegetable oil
4 bay leaves
1 tsp finely chopped garlic
2 serrano peppers, finely chopped, optional
1/2 tsp crushed cardamom seeds
1 Tbsp ground coriander
1/2 tsp cracked black peppercorns to taste
1/2 tsp turmeric
1 1/2-2 c water
2 Tbsp fresh lemon juice
1/2 tsp Garam Masala for garnish
Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens. Heat oil over medium high. Add bay leaves, saute 15 – 20 seconds, remove. Stir in garlic, peppers, cardamom seeds, coriander, peppercorns, turmeric. Add greens. Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat. Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover. Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.
