Any ideas on how to make Kohlrabi?!
Answers: I did a google search, but I was hoping for some tried and true recipes... any thoughts?
http://www.cookitsimply.com/category-002...
The above is a wonderful site for kohlrabi recipes and I love the soup recipe. Sometimes I do add some peeled, skinned tomatoes..
Yum!
Kohlrabi and Chicken Soup recipe
information
Fresh kohlrabi, a root vegetable, can be purchased at most well-stocked greengrocers.
ingredients
1.3 kg (3 lb) chicken, cut into pieces
3 medium onions, halved
1.9 litre (3 1/4 pt) chicken stock
1 leek
2.5 g (1/2 tsp) salt
pinch black pepper
500 g (18 oz) fresh kohlrabi, peeled and cut into small pieces
25 g (1 oz) fresh parsley, coarsely chopped
40 g (1 1/2 oz) margarine
50 ml (2 fl oz) white wine
method
1. Put the chicken, onions, chicken stock, leek, salt and pepper in a large soup pot.
2. Simmer, covered, over a medium heat for 50 minutes.
3. Add the kohlrabi, parsley, margarine and wine.
4. Simmer, covered, for an additional 35 minutes.
5. Remove the chicken and use it in another dish. Serve the soup hot.
serving amount
serves 8
or try
german-style stuffed kohlrabi
recipe reviews (4) my notes Servings: Serves 4 to 8.
Ingredients8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream PreparationTrim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
DOES RABBI KOLI KNOW WHAT YOU ARE GOING TO DO??TOP CHEF
Sautee in butter with salt & pepper.
You can also bake it in Italian dressing.
Slice it and wrap it in foil with salt, pepper & butter and grill the packets. YUM!
KOHLRABI HAM SOUFFLE
3 c. diced kohlrabis
2 c. diced potatoes
4 bacon slices, diced
1 c. finely diced ham
2 tbsp. minced scallion
1 tbsp. minced fresh parsley
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. dried savory
Punch of thyme
1/2 tsp. Worcestershire sauce
6 eggs, separated
2 tbsp. flour
1/2 c. grated cheddar cheese
1/2 tsp. salt
Pepper
Preheat oven to 325 degrees. Parboil potatoes until just tender, about 10 minutes. Blanch or steam kohlrabis until just tender, about 5 minutes. In the meantime, saute the bacon until browned and remove it from the pan. Pour off all but 2 tablespoons of bacon grease, and saute the ham, scallion, parsley, and herbs for 2 minutes. Stir in the Worcestershire sauce.
In a large bowl, combine the kohlrabis, potatoes, bacon, ham and vegetable mixture. Whisk together the 6 egg yolks and the flour and mix with the kohlrabi mixture. Mix in the cheese, salt, and pepper to taste. Beat the egg whites until stiff. Fold into the kohlrabi mixture. Spoon into a grease shallow 1 1/2 quart baking dish. Bake for 40-50 minutes or until the top is golden. Serve hot. Serves 6.
We always just peel or cut the outer layer off and slice them up and put them in a bowl of water with salt and have them for a snack. It taste sort of like a mild radish. I havent had any in ages....Now I am hungry for some.
Traditional Boiled Beef with Spinach Puree, Apple Horseradish Sauce, and Baby Vegetables
Servings: Serves 4 to 6 as a main course.
Ingredients:
Kavalierspitz***
1 large onion, halved crosswise
Fine sea salt
1 large or 2 small "chicken steaks," from the chuck (about 4 1/2 pounds total), trimmed
5 veal marrowbones
6 baby carrots
4 baby turnips
4 small kohlrabi (see tips, below)
1 celery root, quartered
1 tablespoon juniper berries (see tips, below)
1 teaspoon allspice berries
Freshly ground black pepper
1 bay leaf, preferably fresh, cut in half
1 sprig fresh thyme
1 garlic clove
Spinach Puree
6 tablespoons unsalted butter
3 shallots, diced
1 teaspoon fine sea salt
2 large garlic cloves, minced
1/2 cup heavy cream
1 sprig fresh thyme
3/4 cup vegetable stock or canned low-sodium vegetable broth
12 ounces (1 bunch) spinach, stems removed
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
Apple Horseradish Sauce
3 Golden Delicious apples (1 1/2 pounds)
Juice of 1 lemon
2 tablespoons sugar
1/2 cinnamon stick, about 3 inches
1 whole clove
2 tablespoons prepared horseradish, or more to taste
Chive Mayonnaise
1 cup cubed white bread, crusts removed
3/4 cup whole milk
2 extra-large egg yolks
8 small cornichons, chopped
1 heaping tablespoon crème fra?che
1 heaping tablespoon sour cream
1/4 cup Champagne vinegar
1 1/2 cups canola oil
Fine sea salt and freshly ground white pepper
1 hard-cooked egg, finely diced
3 tablespoons finely chopped fresh chives
Optional Garnish
Freshly grated horseradish
Sliced fresh lovage leaves (see tips, below)
Freshly grated nutmeg
Fleur de sel (see Note)
Finely chopped fresh chives
Preparation:
Heat a heavy sauté pan over high heat and add the onion halves, cut side down. Cook until they blacken on their cut sides, about 10 minutes.
Fill a stockpot halfway with water and set it over high heat. When the water boils, salt it well, then add the meat, onions, and 2 of the marrowbones. Reduce the heat to medium-low. Partially cover the pot and bring the water to a very low simmer; it should bubble only slightly for the duration of the cooking time. Simmer for 3 hours, checking on the meat periodically, turning it occasionally and adding a little more water if necessary to keep the meat covered.
Add the carrots, turnips, kohlrabi, celery root, juniper berries, allspice berries, pepper, and bay leaf. Simmer until the vegetables are cooked, 20 to 30 minutes. Use a slotted spoon to transfer the vegetables to a platter as they become tender. Continue to cook the meat until there is no resistance when it is pierced in its center with a long fork yet it still retains its shape, another 30 minutes.
Place the remaining 3 marrowbones, marrow sides up, in a saucepan. Cover with cold water, and add the thyme and garlic. Bring to a simmer, then remove from the heat and let the bones poach until the marrow is translucent and soft, about 5 minutes. Drain the bones. Slide a paring knife around the inside of the hole to gently push the marrow free, and cut the marrow into 1/2-inch slices. Reheat the marrow in a 250°F oven or at a low setting in a microwave just before serving.
Meanwhile, prepare the spinach puree: In a wide saucepan or sauté pan, melt 3 tablespoons of the butter over medium heat. Let it cook until the white milk solids fall to the bottom and turn nut-brown, 2 to 3 minutes. Add the shallots and 1/2 teaspoon of the salt, and cook, stirring, until the shallots soften, 5 minutes. Add the garlic and continue to cook for 2 more minutes.
Add the cream and thyme to the pan and bring the liquid to a boil. Simmer until reduced by one third, 3 to 4 minutes. Pour in the vegetable stock and let the liquid return to a boil. Add the spinach and cook gently, stirring and tossing, until it is tender, about 2 minutes.
Remove the thyme. Use a slotted spoon to transfer the spinach to a blender or food processor, reserving 1/2 cup of the cooking liquid. Puree the spinach, and season it with the remaining 1/2 teaspoon salt, white pepper, a pinch of cayenne, and nutmeg to taste. If necessary, add some of the reserved cooking liquid so the puree is just loose enough to pour. Keep warm (or reheat gently before serving).
Prepare the apple-horseradish sauce: Peel the apples, reserving the peels and submerging the apples in a bowl of water acidulated with the lemon juice.
Place the apple peels in a small saucepan. Cover with 3/4 cup water and add the sugar, cinnamon stick, and clove. Bring to a boil and let simmer, stirring, until the sugar dissolves, about 5 minutes. Turn off the heat and let the peels steep in the liquid until cool.
Place the horseradish in a large bowl and grate the apples finely over it. Strain the apple-peel liquid, and pour 1/2 cup of the liquid over the grated apple. Toss to combine. and add more horseradish if desired. Set aside.
To prepare the chive mayonnaise, place the bread cubes in a bowl and cover with the milk. Let soak until soft, about 20 minutes.
** Use your hands to squeeze the milk from the bread cubes, and place them in a blender with the egg yolks, 1/4 cup broth taken from the kavalierspitz, chopped cornichons, crème fra?che, and sour cream. Blend to combine. With the motor running, add a few drops of Champagne vinegar, then drizzle in a small amount of the canola oil in a very thin stream, processing until the oil is absorbed before adding a little more vinegar. Continue alternating vinegar and oil until you have used it all. The mixture should be of a thick but pourable consistency, and just slightly piquant. Season it to taste with salt and white pepper, and set it aside. Just before serving, stir in the hard-cooked egg and chives.
When the beef is tender, transfer it to a platter and cover it with plastic wrap. Strain the broth through a fine-mesh strainer. If you're not going to serve it immediately, place the beef in a clean pot, cover with the strained broth, and surround with the baby vegetables. Heat gently just before serving.
To serve, slice the steak across the grain into 2-inch-wide pieces. Lay them in the center of each soup plate, and garnish with the baby vegetables. Ladle the cooking liquid on top of and around the meat. Garnish with a slice of bone marrow, and any or all of the garnishes (freshly grated horseradish, lovage, grated nutmeg, a sprinkle of fleur de sel, chopped chives). Serve with the spinach puree, apple horseradish sauce, and chive mayonnaise on the side.
hope this helps. enjoy.