to store kohrabi: in a bag in the fridge
A favorite way to eat truly fresh kohlrabi is to peel (like a potato, Andy doesn't peel his but I like to.) The kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. The kohlrabi is fresh so it's sweet, and has none of that strong cabbage smell old brassicas can have.
Kohlrabi doesn't have to be peeled after cooking.
It's excellent cooked or raw. Try it both ways.
Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.
Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
Saute grated kohlrabi in butter, add herbs or curry.
Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
Chill and marinate cooked for a summer salad. Add fresh herbs.
Kohlrabi leaves can be used like other greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.
Apple and Kohlrabi Slaw adapted from Pheobe B.
Serves 4 as a side dish
2 tart apples, cored & grated or julienned on a mandolin
2 large kohlrabi or four small, peeled & grated or julienned on a mandolin
2 Shallots, diced (1/2 of an onion also works)
4 tablespoons Italian parsley, coarsely chopped
2 tablespoons olive oil
1 tablespoon sherry vinegar
S & P to taste
Mix all of the above and season to taste with S & P.
Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.
Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables by John Midgley
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.
Roasted Kohlrabi with Crunchy Seeds
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes
2 Tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, coarsely chopped
S & P to taste
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days.
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