Radish 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...
Read MoreNatural-Fermented Kohlrabi and Beet Pickles
This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis For the brine: 2 garlic cloves, sliced 1 sprig thyme 1/2 teaspoon dried Greek or regular oregano 1 bay leaf 2 teaspoons coriander seeds 2 teaspoons turmeric (omit if using beets) 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes 2 tablespoons salt 2 cups water 1/2 cup cider vinegar 1 tablespoon olive oil 1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a...
Read MoreRoasted Root Vegetable Medley
Serves 4 – recipe courtesy Wolfgang Puck 4 slender carrots, peeled and trimmed 4 baby turnips, peeled 4 fingerling potatoes, scrubbed and cut lengthwise in halves 1 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices 1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters 2 medium beets, peeled and cut into thick wedges 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices 1/2 whole head garlic, separated into cloves, unpeeled 2 sprigs fresh rosemary, sage, or...
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