Kohlrabi

Kohlrabi, like other brassicas, thrives in cool weather.  It is very fast growing and will usually be available locally by late spring.  Depending on the growing season, kohlrabi may be available all summer and well into the fall.  Purple and green varieties are often grown.

 

Kohlrabi also mimics its brassica relatives nutritionally.  It offers generous amounts of vitamins A and C, and emphasizes the minerals potassium and calcium.  It's high in fiber and contains only 40 calories per cup.

  

Cooking Tips

~After washing, trim away any woody or tough portions of skin.  Kohlrabi does not have to peeled after cooking

~Kohlrabi is excellent cooked or raw.  Try both ways to familiarize yourself with its flavors

~Grate kohlrabi raw into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing or your choice.

~Try raw kohlrabi, thinly sliced, alone or with a dip.  Peel kohlrabi and it it raw like an apple.

~Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes.  Dress slices simply with oil, lemon juice, and fresh dill weed, or dip in flour and briefly fry.
~Saute grated kohlrabi in butter; add herbs or curry for enhanced flavor.

~Add sliced or cubed kohlrabi to hearty soups, stews, or mixed vegetable stir-fry.

~Chill and marinate cooked kohlrabi for a summer salad.  Add fresh herbs.

~Mash cooked kohlrabi, mix with cooked potato, form into patties, and fry in butter.

~Larger, older kohlrabi are good stuffed.  Scoop out center, fill with chosen stuffing mixture, and simmer, covered, for 20 minutes.

~Kohlrabi leaves can be used like other green.  You may want to remove center rib.

 

Storage Tips 

Store kohlrabi globe and leaves separately.  The globe will last for 1 month refrigerated in a plastic bag.  Wrap leaves in damp towel or place in a plastic bag and keep in hydrator drawer of refrigerator.  Use greens as soon as possible.

 

~Compliments of From Asparagus to Zucchini

Grate the kohlrabi and wrap it in a dish towel. Squeeze out excess moisture. Combine eggs, onion, bread crumbs, salt, ginger, red pepper in a large mixing bowl. Add black pepper to taste. Stir until well blended. 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. Carefully flip the kohlrabi with the spatula, press down firmly with the spatula again, and brown for another 5-7 minutes. (If the kohlrabi is in a layer thicker than 1/4", you may want to stir it up after the last 5-7 minutes to let the inner part cook and brown.) Serve with yogurt of sour cream.

~Compliments of Farmer John's Cookbook

For the salad:
1 lrg bunch kale, washed, de-stemmed and chopped (about 5 cups)
2 tablespoons olive oil
1/4 teaspoon salt
1 carrot, grated
1/2 a large rutabaga, grated
1 avocado, sliced
2 scallions, minced
1 teaspoon black or white sesame seeds

For the dressing:
Zest and juice of 1 lemon
1 tablespoon olive oil
1 teaspoon agave nectar or honey
salt
pepper

In a large bowl, pour olive oil and salt over kale. Take off your rings and watch, roll up your sleeves, and massage the oil and salt into the kale for 2-3 minutes, until the kale starts to break down and wilt. The kale can benefit from having a half hour of relaxation after its massage, but that isn't strictly required. Top with carrot, rutabaga, avocado , scallions and sesame seeds. Mix together dressing ingredients and toss with the salad.