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.
                               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
                                 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.
                                       Kohlrabi Saute

4 medium kohlrabi bulbs
1 tbsp butter or margarine
1 tbsp olive oil
1 clove garlic, finely chopped
1 med onion, chopped
1 tbsp lemon juice
2 tbsp parsley, chopped
Salt and fresh ground pepper
2 tbsp lite sour cream

Peel the touch outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat
butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes
until kohlrabi is tender crisp. Stir in lemon and parsley, then season with salt and pepper
to taste. Stir in sour cream and serve hot.
                 Butter-Steamed Kohlrabi and Mushrooms

2 medium sized kohlrabi
3 ½ tbsp water
¼ lb. mushrooms, sliced
1 ½ tsp butter
¼ tsp dry basil leaves
Grated parmesan cheese

Peel & thinly slice kohlrabi; about 1-1/2 cups. Melt butter in skillet over high heat.
Add hohlrabi; cook 1 minute. Add water & basil; cover & cook 4 minutes. Add
mushrooms, cover & cook; stir often until kohlrabi is tender, 4 minutes. Season to
taste with salt & pepper; sprinkle with cheese.
                                         Kohlrabi Stew

1 T oil (olive is best)
1 large onion, slivered, or 1 c green onion sliced
2 large or 3 medium kohlrabi, peeled and cubed
3 medium carrots, peeled and cut into 3/4-inch chunks
2 medium potato, peeled and cut into 3/4-inch chunks
1 c tomatoes, peeled and chopped (canned is fine)
4 c broth
1 bay leaf
1/2 t dried oregano
1 t salt
freshly ground black pepper to taste
1 T dijon mustard
1/2 T molasses
Saute onions in oil for several minutes. Add remaining ingredients and bring to boil.
Reduce heat and cover. Simmer for 20 minutes or until vegetables are tender. Serves 4.
Variation: Tamra Stallings suggests removing the broth, thickening it to a gravy with a
little flour, and adding chunks of fried tofu. For fall or winter, use the stew as a filling for
a pot pie.
                   Kohlrabi in Cream Dill Sauce recipe

350 g (12 oz) kohlrabi
8 oz (225 g) carrots
2 tbsp (25 g) 1 oz butter
1 chicken stock cube
2.5 ml (1/2 tsp) dried dill
2/3 cup (150 ml) 1/4 pt fresh single cream
salt and freshly ground pepper
1 level tbsp (15 ml) cornflour

Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and cook
with the carrots, butter, 300 ml (1/2 pint) water and stock cube for about 10
minutes, until tender.
2. Blend the cornflour with very little cold water and strain in the vegetable liquid,
stirring.
3. Return to the boil, stir in the dill and the fresh cream, then adjust seasoning. Bring
almost to the boil and pour over the vegetables.  Serves 4.
Kohlrabi Recipes
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