Veggie Burgers – Vegan & Gluten Free
from Susan in Dracut Ingredients: 4 c shredded veggies (zucchini, kohlrabi, turnip) 1 shredded beet (this is not optional) 4 c shredded greens (collard greens, kale, turnip, or beet) 1 c cooked pinto beans 1 c cooked rice 1 clove garlic, crushed 1 T finely chopped basil 3/4 c quinoa flakes (or breadcrumbs if gluten isn’t a concern) 1/2 tea fennel or dill leaf Directions: Saute vegetables with shredded greens. Add 1/2 tsp salt and 1 clove garlic. In bowl mix 1 c cooked pinto beans, 1 c cooked rice, 1 tblsp finely chopped fresh basil (cilantro would work too) 3/4 cup quinoa...
Read MoreFennel and Kolhrabi Salad
Adapted by Brooklyn Supper from The Frankies Spuntino Kitchen Companion & Cooking Manual by Franks Castronovo and Falcinelli) Ingredients: 1 small bulb fennel, well-cleaned and trimmed 1 small, tender kohlrabi, peeled and trimmed 1/2 red onion sliced into thin half-moons 1 cup flat leaf parsley, minced zest of 1 lemon 1/4 cup olive oil 2 tablespoons lemon juice salt and pepper to taste pinch of red pepper flakes fennel leaves Directions: Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, and drizzle on the dressing, add a few...
Read MoreRadish Kohlrabi Salad
from CheapTastesGood.com Ingredients (all quantities are flexible): radishes kohlrabi basil cilantro lime olive oil salt pepper sour cream apple Slice up (julienne) the vegetables and apple, and chop the herbs. You’ll find kohlrabi to be similar to broccoli in that its skin can tend toward tough and woody or be tender and crisp. Test for yourself to determine if you need to peel the skin or not. Toss with lime juice, a bit of olive oil, herbs, salt, and pepper. Stir in a few spoonfuls of sour cream. Taste and adjust to your liking. Chill. Allow the flavors to soak in for a few hours...
Read MoreSouth of the Border Kohlrabi Snacks
from “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce “by Madison Area Community Supported Agriculture Coalition. Ingredients: peeled kohlrabi fresh lime juice chili powder Slice the kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder. Makes any number of servings.
Read MoreKohlrabi
The kohlrabi is a member of the cabbage (crucifer or mustard) family. The part we eat is the enlarged stem from which the leaves develop. The enlarged stem is best harvested as soon as it grows to a diameter of two to three inches. Kohlrabi may be white, green or purple in color. Leaves of young plants may be used like spinach, or mustard greens. Cooking with Kohlrabi Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The crisp flesh can be served raw in salads, as a relish, or as a...
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