Kohlrabi is in the same family as broccoli, cabbage, and kale.  It tastes similar to mild radishes when raw or broccoli when cooked.  Remove the leaves and skin, and use raw in salads or sauteé in butter or cream sauce.

Recipe List:
Kohlrabi, Apple, Edamame Slaw
Roasted Root Vegetable Medley
Roasted Kohlrabi
Kohlrabi Hash Browns
Kohlrabi Slaw
Kohlrabi Au Gratin
Turnip and Kohlrabi Gratin Gourmet
Butter-Braised Kohlrabi
Kohlrabi and Carrot Slaw
Creamed Kohlrabies
Kohlrabies with Tomatoes and Peppers


Kohlrabi, Apple, and Edamame Slaw

Submitted by apprentice Cheryl Kastanowski

3 kohlrabi
2 carrots
1 apple, use your favorite, I love a Braeburn
1/2 lemon, juice of
4 radishes, more if you like
1 cup shelled edamame
1 small onion, chopped

For Dressing:
2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup white wine vinegar
1 teaspoon sugar
1 shallot, minced about 1 T

1. Grate apple and veggies and sprinkle with lemon juice and ground black pepper.
2. Mix together first 5 ingredients of dressing.
3. Blend in oil.
4. Pour over veggie mixture.
5. Refrigerate for at least 30 minutes.

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Roasted Root Vegetable Medley

From Food Network

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large 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 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

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Roasted Kohlrabi

My summary of the recipe is below:
Set oven to 450°.  After peeling and de-stemming Kohlrabi, cube Kohlrabi into 1-inch square pieces.  Toss with olive oil and salt, and garlic if desired.  Roast for 30-35 minutes and serve with a ‘good vinegar’ (apple cider works well).

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Kohlrabi Hash Browns

From “Farmer John’s Cookbook”
This makes a unique bed for serving just about any meat, or try it with eggs instead of traditional potato hash browns.

4 medium kohlrabi bulbs, peeled
2 eggs, lightly beaten
1 small onion, chopped (about 1/3 cup)
2 Tbs dried bread crumbs
1 tsp salt
1/2 tsp ground ginger
1/3 tsp dried red pepper flakes
freshly ground black pepper
2 Tbs olive oil
2 Tbs butter
plain yogurt or sour cream

1. Grate the kohlrabi and wrap it in a dish towel. Squeeze out excess moisture.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper in a large mixing bowl. Add
black pepper to taste. Stir until well blended.
3. Heat the oil and butter in a large, heavy skillet.  Add the kohlrabi and press down firmly with a sturdy spatula. Do not stir. Let the kohlrabi cook until brown, 5-7 minutes. (If thekohlrabi is in a layer thicker than 1/4 inch, you may want to stir it up after the last 5-7 minute to let the inner part cook and brown.) Serve
with yogurt or sour cream.

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Kohlrabi Slaw

Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Olive oil
Fresh lemon juice
Salt and pepper

Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

Variation: Substitute Radishes in your share for the apple! Add a tablespoon of honey to the lemon juice and olive oil dressing for a bit of sweetness.

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Kohlrabi Au Gratin

Submitted by apprentice Cheryl Kastanowski, adapted from cooks.com

4 small (or 2-3 medium) kohlrabi, leaves removed, thinly sliced and boiled in salted water until tender (about 15-20 minutes)
2 Tbsp. finely chopped onion
1 cup freshly shredded Parmesan cheese*
1/2 cup heavy (whipping) cream
Salt and pepper to taste
1/2 cup bread crumbs tossed with 1 Tbsp. melted butter

Preheat oven to 350 degrees. Layer half of the kohlrabi slices in the bottom of a shallow greased baking dish. Layer with 1/2 of cheese, onion, cream and salt and pepper. Repeat layers and top with buttered bread crumbs. Cover and bake for 30 minutes. Remove cover and continue to bake for 15 minutes. * Any strongly-flavored cheese can be used in this casserole. Swiss and Gorgonzola are also recommended. If using Swiss, sprinkle a little nutmeg over the breadcrumbs before baking. Makes about 4 servings.

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Turnip & Kohlrabi Gratin Gourmet

By Holly Smith, Café Juanita

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Active Time: 20 min, Total Time: 1 hr

2 tablespoons unsalted butter
1 pound medium turnips (about 2 large), trimmed and left unpeeled
1 pound Kohlrabi (about 2)
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer

Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

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Butter-Braised Kohlrabi

2 kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1/2 cup chicken stock
4 tbsp. unsalted butter, cubed
1 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12-inch skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.

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Kohlrabi and Carrot Slaw

From Farmer John’s Cookbook

Although this recipe calls for bell pepper, I’m sure it’d be great without them (that is until we give them out in the share!) And, you could probably substitute green onions for the red onion and also savory for the thyme!

1 pound kohlrabi
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 teaspoons chopped fresh thyme
1 large clove garlic, minced
1/2 cup sour cream
1/3 cup olive oil
4 cups wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

1. Toss the kohlrabi, carrots, bell pepper, onion, thyme and garlic in a large bowl.

2. Whisk the sour cream, oil, vinegar, chili powder, salt and pepper in a medium bowl.

3. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 2 hours before serving.

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Creamed kohlrabies

Recipe from The Practical Produce Cookbook by Ray and Elsie Hoover and family

3 medium kohlrabies
1/2 tsp salt
3/4 cup cottage cheese
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper

Wash and quarter kohlrabies. Drop into boiling water and add salt. Cook 18-20 minutes. Drain. Peel and put into blender. Add remaining ingredients. Blend 2 minutes or until smooth. Reheat.

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Kohlrabies with Tomatoes and Peppers
From The Practical Produce Cookbook by Ray and Elsie Hoover

4 cups diced kohlrabies
2 tbsp. butter
1 clove garlic, minced
1 small onion, chopped
1 small green pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 tsp. parsley
salt and pepper to taste

Cook kohlrabies approximately 5 minutes. Drain and set aside. Melt butter in a large skillet. Saute garlic, onion and green pepper 2 minutes. Add tomatoes and parsley; cook 2 more minutes. Add kohlrabies and saute another 2 minutes. Season to taste with salt and pepper.

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3 thoughts on “Kohlrabi

  1. Pingback: CSA Newsletter Week #1 May 30th | UKCSA

  2. Pingback: CSA Newsletter Week #2 June 6th | UKCSA

  3. Pingback: CSA Newsletter Week #1 May 29th | UKCSA

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