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Category: Kohlrabi

  • Swap Kohlrabi for Artichoke Hearts

    I saw an intriguing kohlrabi article in Food52. It said, ‘When kohlrabi is boiled whole and then peeled, the flesh of the vegetable somewhat resembles artichoke hearts, both in flavor and texture.”

    I had never heard of this analogy so of course I had to try it, and you know what? Boiled Kohlrabi does indeed have a similar taste and texture to that of artichoke hearts!

    I made the recipe referenced in the article, except I didn’t boil the kohlrabi whole. My kohlrabi were really big so I halved or quartered them which was super easy to do, then I boiled them. When you boil them you peel them after they are cooked (all the way through) instead of trying to peel them before cooking or cutting them. Because my kohlrabi were so big, the biggest trick with these is to cook them so they are soft all the way through, it took about 40 minutes.

    Here are some photos. Boil the kohlrabi until it is completely cooked through.

    It becomes sort of translucent when it is thoroughly cooked. Drain it and cut it into bite size pieces.

    I did make the marinaded kohlrabi in the recipe I posted at the beginning of this post. I only made half the amount of marinade it called for.

    I also made this spinach ‘artichoke’ dip a couple times over the Christmas holidays. It was a huge HUGE hit at both gatherings. I simply swapped the kohlrabi for artichoke hearts and kale for the spinach (that’s what I had). I made this dip last night, doubling the amount of artichoke hearts called for with lots of chopped boiled kohlrabi. Easy peasy and so good.

    I had some extra boiled kohlrabi so we just at it like we would artichoke hearts, dipped in lemon butter.

    This might be my new favorite vegetable to play with. I want to try it in a creamy pasta like ceci de pepe sauce.

    Well Friends, another year is in the bag. You are all so great and supportive of all we do, thank you so much.

    I hope to see next year. Until then, be well and happy.

    With gratitude.

    Mo

     

     

     

  • Roasted Kohlrabi

    This is an fast and easy, “goes with anything” side dish. I had some onion dip I made last week and served with the roasted kohlrabi and it was delicious we had it with BBQ ribs.

    They just look like potatoes when they are cooked don’t they?

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    They are kind of weird looking not cooked.

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    I have other recipes here you can have a look at, kohlrabi makes great slaws and stir fries. I’ll add this simple roasted kohlrabi recipe to the list.

    • Preheat your oven to 400F
    • Peel the kohlrabi, I use a knife. You can use a vegetable peeler if you like.

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    Cut it into bit size pieces and toss it with oil and salt

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    Roast it for 20-25 minute, it will look like this when it is done. I could have roasted it a little longer, but I like it a little crunchy.

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    That’s it. Tasty and simple.

    I hope you try it.

    Have a great week. See you at pickup.

    Mo

     

     

  • Spiralized Kohlrabi and Zucchini

    I know lots of you have spiralizers because every year when zucchinis are plentiful I hear many of you say “Yay zucchini! I’ll spiralize it!!”.

    I don’t have a spiralizer but I borrowed one to see what all the fuss is about and you know what? I loved it! I am not big on kitchen gadgets but I do love my mandolin It’s fast and I love the uniform slices. I wanted to see if I can use a spiralizer the same way I can use a mandolin or even just a knife.

    To test this I made a couple of old recipes I’ll link below, and used the spiralizer instead of chopping or grating the vegetables as called for. You can still chop or grate the vegetables for these or any recipe using a spiralizer, it’s not better-just different.

    I made this broccoli slaw with kohlrabi instead of broccoli. People at pick-up often ask do I do with kohlrabi?  One of my favorite things is to make a slaw. So I thought I would show you how you can sub kohlrabi for broccoli in any dish. Boy what an upgrade the spiralized kohlrabi is in this slaw. The texture is so crisp and clean we couldn’t stop eating it.

    Next I made some zucchini fritters. I make these all the time and grate the zucchini with the food processor. Using the spiralizer was so much easier and much less clean up. There was much less water loss with the spiralizer and more zucchini taste.

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    They look better than when I make them with grated zucchini.

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    I’m going to continue to play with this for a few more days before i return it to my friend. I want to make some ‘zoodles’ and see what that is about. I also  want to try some spiralized turnips with this recipe, one of my favorites.

    What are your thoughts on a spiralizer? Yes or no? Leave a comment or tell me at pick-up.

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    Have a great week.

    Mo

     

     

     

     

     

  • Kohlrabi Bistro Salad with Coconut Bacon

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    I love kohlrabi and I love main dish salads. I had this for dinner last night and again for lunch today.

    I pretty much used this idea/recipe, but as always I used what I had. I made the dressing, and peeled and cut up my kohlrabi following the recipe, then I added some beautiful broccoli, Salanova lettuce  and peas from this weeks CSA share.

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    Instead of using bacon as called for in the recipe I used coconut bacon. I just posted a recipe for it. I hope you check it out.

    Then dig in.

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    Have a great week.

    Mo

     

     

  • Snow Pea, Kohlrabi and Turnip Rice Bowl

    This is my go-to-dinner-on-the-table-in-20-minutes dish. I posted this blog several years ago. It’s pretty much the same dish, only different vegetables and a little different preparation. It’s a good basic recipe that you can adapt to what you have on hand.

    This time, I made the basic broth/sauce in the first recipe but added a couple tablespoons of peanut butter. You can use another butter, or leave it out all together. In the original blog I added the vegetables to the broth to cook them. This time I sauteed the vegetables in a separate pan and poured the broth into the bowl because I wanted the vegetables, especially the snow peas, to be crunchy.

    This will serve 4 people

    For the broth you will need;

    • 1 14-ounce can full-fat coconut milk
    • 1/2 can water (use the coconut can to measure)
    • 4 Tablespoons ginger, peeled and grated
    • 2 tablespoons of nut butter, I used peanut butter
    • 1/2 cup of onions or shallots
    • Juice of one or two limes, taste it after one lime and add more if you need to
    • 1 or 2 chilies, like Serrano or jalapeno (optional)
    • 1 tablespoon brown sugar

     

    Combine all these ingredients in a pan and bring to a gentle boil. While that is cooking prepare your vegetables.

    Use lots of seasonal vegetables, at least 1 1/2 cup per person. These are the vegetables I used.

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    Fava beans, turnips, snow peas and kohrabi. Peel and cut the vegetables into bite size pieces. I had some mushrooms I forgot to put in the picture, oops.

    Cook the vegetables until they are tender.

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    That’s it. Serve it in a bowl with rice or noodles and pour the broth in the bowl.

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    It takes longer to make the rice or noodles than the rest of the dish. Leftovers are great the next day with a hard boiled egg!

    Have a great week,

    Mo

     

  • Kohlrabi Turnip Salad with Tahini Dressing

    If you aren’t familiar with kohlrabi you might want to have a quick look here. Basically kohlrabi is a brassica that taste like a tender peeled broccoli stem and the texture is more like an apple. If you haven’t had kohlrabi before I suggest you peel it and slice it and eat it like an apple. Delish.

    Kohlrabi is great raw or just slightly cooked, like in a stir-fry.

    I made a simple salad with some of my CSA share. This would have been really good with the Tokyo cabbage we got earlier, but I had spinach so that is what I used. Anyway. This is what I had.

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    Kohlrabi, spinach, turnips, parsley, and radishes.

    I chopped everything up into salad-bite size pieces. I used a really cheap mandolin to make the job go really fast, but you can use a knife too.

    I made a tahini dressing (I’ll post the recipe at the bottom of this page.) and I added a few currents and chopped nuts and a half of an avocado that was lurking alone in the vegetable drawer and I tossed it all together.

    This was a substantial salad, you could add a protein like tofu or chicken and have a meal. It’s nice and crunchy with unusual textures and flavors.

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    Kohlrabi Salad with Tahini Dressing 

    For the salad;

    • 3 small kohlrabi peeled and cut salad sized
    • a CSA share of spinach or cabbage
    • a handful of chopped parsley or basil, or another soft herb
    • a handful of currants or raisins or nuts. Granola with be good here too.
    • salt and pepper to taste

    For the dressing;

    • 1/4 cup tahini
    • juice from 1/2 a lemon, you might need more
    • 2 teaspoons honey
    • 1 clove of garlic, minced
    • 3 Tablespoons water + more to thin if necessary. I made mine pretty thin, you might not want it that thin
    • salt and pepper to taste

    Prepare all the vegetables and put them in a big bowl. Make the dressing by combining all the ingredients in a bowl and mix thoroughly with a fork until everything is smooth.  Now decide if the dressing is  too thick add a little water until it is the consistency you are looking for. Mix the dressing with the  vegetables and dump everything into a serving bowl.

     

     

     

     

     

  • Kohlrabi (What the heck do I do with it?)

    Kohlrabi looks like an alien vegetable doesn’t it? Kohlrabi comes in purple or green verities. The inside of both are the same, white. Both colors taste the same.

    Kohlrabi is a brassica, the bulb portion tastes sort of like the peeled stem of broccoli to me. Or like a very mild sweet radish. It is crisp and tender. The leaves are delicious raw if they are small and young. You can sauté or juice the greens. Just treat them like any leafy green.

    You need to peel the tough outer skin of the kohlrabi bulb for any prep because it is really tough. Don’t worry though, it’s really easy to peel.

    Kohlrabi

    Now you can slice this up and stir fry it, or roast it like you would broccoli. I like kohlrabi raw too. Shred it like cabbage and use it to replace cabbage in any salads or slaw recipe. You can also just sliced and eat it raw like you would carrots or turnips and use it to dip in ranch dressing :) (my favorite).

  • Kohlrabi and Fennel Salad

    I like dishes using foods that look the same but have very different textures and tastes. This is one of those dishes.
    Kohlrabi and fennel and onions don’t look anything alike before they are cut up.

    Kohlrabi and Fennel

    Cut up they look very similar. If I had used a white or yellow onion it would be hard to tell what is what.

    Slice Onions and Parsley

    Kohlrabi and Fennel Salad

    1 peeled Kohlrabi bulb
    2 fennel bulbs
    1 small onion
    a handful of parsley
    juice of a lemon or lime
    a good glug of olive oil
    salt and pepper and red pepper if you like

    Slice and chop all the vegetables and parsley very thin, dress the vegetables with oil and citus juice and season well and toss.
    Very simple and delicious. All the textures and sharp flavors make this a very sophisticated side.

    Julieened

    I am loving these warm weather crops! Hope you are too.