KOHLRABI RECIPES
Kohlrabi is a vegetable that recalls its cabbage relatives in flavour and texture, but not appearance. The stem tastes of both cabbage and turnip, and has a broccoli-like texture when cooked. The leaves are delicate, like spinach, but are often trimmed away.
SIMPLE & CRUNCHY KOHLRABI
900g Organic Kohlrabi
1/2 cup Organic Lemon juice
Cut kohlrabi into chunks & place in bowl with lemon juice to cover.
Sprinkle with salt & pepper; allow to marinate 1/2 hr.
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MASHED KOHLRABI
Just like mashed potatoes. Trim the leaves off the bulb, slice it into two or four pieces and steam or boil until tender (about 15 min.) Mash kohlrabi into a puree, add a little milk, or butter, some salt and dip your finger into puree to taste.
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KOHLRABI & CARROT SLAW
Dressing:
2
Tbsp. very finely chopped Organic Onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp Organic Lemon juice
2 Tbsp chopped fresh Organic Dill
2 Tbsp chopped Organic Parsley
Freshly Ground Black Pepper to taste
Slaw:
1.4kg
Organic Kohlrabi, peeled and shredded (about 4 cups)
2 medium Organic Carrots, shredded
In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Serves 4-6.
(from: More Recipes from a Kitchen Garden)
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KOHLRABI GRATIN
Serves 4
1kg Organic Kohlrabi
3Tbsp Fresh Organic Parsley
1 Organic Lemon
50g Organic Dairy House Butter
300ml Single Organic Cream
100g Organic Dairy House Mature Cheddar Cheese
S&P
Peel the Kohlrabi, cut in half and slice thinly. Place half in a gratin dish and sprinkle with half of the parsley. Finely grate the lemon rind and sprinkle half on top of the Kohlrabi. Dot with butter and season with S&P. Put the remaining Kohlrabi, parsley and lemon rind on top. Dot with the remaining butter and pour over the cream Top with grated cheese and bake at 190C/375F/Gas Mark 5 for 60 mins until golden.
Recipe taken from “Green Cuisine” by Anna Ross
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KOHL RABI PITHIVIER
450g/1lb Organic Puff Pastry
1 Organic Fresh Egg beaten with 1 tbsp Organic Milk or Water, to glaze
For the Paprika Sauce
1
Organic Shallot, finely chopped
1 small Organic clove of Garlic, crushed
1 small Organic Red Pepper, roughly chopped
1 ripe Organic Tomato, deseeded and chopped
25g/1oz unsalted Organic Butter
1 tsp paprika
1 tsp caraway seeds
90ml/3fl oz dry Organic Vegetarian White Wine
1 tsp Organic Tomato Purée
200ml/7fl oz Organic Vegetable Bouillon
125ml/4fl oz Organic Double Cream, semi whipped
For the Filling
225g/8oz
Organic Kohlrabi, cut into 1cm/½in dice
225g/8oz Organic Potato, cut into 1cm/½in dice
12 Organic Cauliflower florets
½ Organic Red Pepper, cut into 1cm/½ dice
25g/1oz Organic Unsalted Butter
1 tbsp Organic Extra Virgin Olive Oil
½ tsp Organic Garlic, crushed
2tsp paprika
1 tsp caraway seeds
salt and freshly ground black pepper
100ml/3½fl oz Organic Vegetable Bouillon
Preheat the oven to 180C/350F/Gas4. To prepare the pithiviers cases, roll
out the pastry approximately 1cm/½in thick and cut out 4 rounds
with a 13cm/5in fluted or plain cutter. With a small kitchen knife, cut
small slashes radiating in an arc shape from the centre of each pastry
round to the edges. Place the pastry rounds on a buttered baking sheet,
brush with the beaten egg and chill in the refrigerator for up to 15 minutes.
Remove and brush with a second coating of egg, then bake in the preheated
oven for 15-20 minutes, until golden brown; remove from the oven and keep
warm.
To make the sauce, sweat the shallot, garlic, red pepper and tomato in the butter until softened. Stir in the paprika, caraway seeds and wine and boil rapidly until the wine is reduced by half its original volume. Add the tomato purée and simmer for 3-4 minutes. Stir in the vegetable stock, bring to the boil and skim off any impurities on the surface, then reduce the heat and simmer gently for 10-15 minutes. Blend in a liquidizer or food processor until smooth, then pass the sauce through a fine sieve and set aside.
To make the filling, blanch all the vegetables separately in a large pan of boiling salted water for 1 minute and then drain. Heat the butter and oil in a pan, add the garlic, paprika and caraway seeds and cook for 1 minute, then stir in the blanched vegetables. Season to taste and pour on the stock. Cover and cook until tender.
Just before serving, bring the sauce back to the boil, then take it off the heat and whisk the semi-whipped cream into it until frothy.
To serve, cut the pastry cases in half horizontally and carefully remove the uncooked pastry within. Arrange the vegetables in the pastry bases and put them on serving plates. Coat each one with the paprika sauce and top with the pastry lids. Serve at once, with any remaining sauce.
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For additional crunch grate Kohlrabi with Carrot, Cabbage and Radish with Lemon Juice for a fresh and zingy coleslaw.
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