| Kohlrabi Recipes |
- Kohlrabi Gratin
- Kohlrabi Pancakes
- Kohlrabi with Parmesan
- Sauteed Kohlrabi
Kohlrabi Gratin
4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and
trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife
to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4"
wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on
the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic
and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until
tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and
pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c
more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated
cheese. Bake until cheese is brown, approx. 15 to 20 min.
Kohlrabi Pancakes
4 kohlrabi bulbs
1/3 cup minced onion
1 tbsp. fresh minced dill
1 egg, beaten
3 tbsp. flour
1 tsp. salt
1 tbsp. olive oil
½ cup Greek yogurt or sour cream
Peel the kohlrabi and shred in a food processor or grate with a greater. Combine kohlrabi, onion, dill, egg, flour, and
salt in a bowl. Heat olive oil in a me-dium skillet over medium high heat. Spoon pan-cakes into pan, 1 tablespoon at
a time. Cook until browned on bottom side, about 2 minutes, then flip and brown the other side. Remove from skillet
and keep warm while cooking the remaining pan-cakes. Serve each topped with a dollop of yogurt or sour cream.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor. Heat a medium skillet to medium
heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about
8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish
with parsley. Serve hot. Serves 4.
Sauteed Kohlrabi
2 Good sized kohlrabi; peeled - trimmed of leaves
1 tsp Salt
1 med Onion; peeled and diced
4 tbsp Sweet butter
1 tbsp Chopped fresh marjoram or
1 tbsp Chopped fresh basil
Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes.
Squeeze water out.
Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes.
Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.
4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and
trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife
to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4"
wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on
the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic
and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until
tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and
pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c
more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated
cheese. Bake until cheese is brown, approx. 15 to 20 min.
Kohlrabi Pancakes
4 kohlrabi bulbs
1/3 cup minced onion
1 tbsp. fresh minced dill
1 egg, beaten
3 tbsp. flour
1 tsp. salt
1 tbsp. olive oil
½ cup Greek yogurt or sour cream
Peel the kohlrabi and shred in a food processor or grate with a greater. Combine kohlrabi, onion, dill, egg, flour, and
salt in a bowl. Heat olive oil in a me-dium skillet over medium high heat. Spoon pan-cakes into pan, 1 tablespoon at
a time. Cook until browned on bottom side, about 2 minutes, then flip and brown the other side. Remove from skillet
and keep warm while cooking the remaining pan-cakes. Serve each topped with a dollop of yogurt or sour cream.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor. Heat a medium skillet to medium
heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about
8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish
with parsley. Serve hot. Serves 4.
Sauteed Kohlrabi
2 Good sized kohlrabi; peeled - trimmed of leaves
1 tsp Salt
1 med Onion; peeled and diced
4 tbsp Sweet butter
1 tbsp Chopped fresh marjoram or
1 tbsp Chopped fresh basil
Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes.
Squeeze water out.
Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes.
Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.
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