Adapted from Lizzy in the Kitchen blog 1 kohlrabi root with stems removed 1 Tbsp. melted coconut oil or olive oil sea salt or kosher salt chili powder and ground cumin Preheat oven to 425 F. To prepare kohlrabi, wash and then peel. It is a hard and large root, so be careful. I would […]
Risotto is a welcoming home for just about any vegetable, and this combination is a comforting one. Thank you for the recipe Kate! 1 pound kohlrabi, preferably with some greens attached (if desired) 7 to 8 c. well-seasoned chicken or vegetable stock 1 T. extra virgin olive oil 1/2 c. minced onion 1 1/2 c. […]
Kohlrabi, peeled and diced 1 T. olive oil 1 T. garlic (finely chopped) Salt Vinegar Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a baking sheet […]
Replace some or all of the cabbage in your cole slaw recipe with grated kohlrabi.
Peel and slice raw kohlrabi into thin matchsticks-sized strips. Spread out the strips in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake 20-30 minutes at 400 degrees until the kohlrabi softens slightly but still has a light crunch.
To use kohlrabi (bulb with greens), cut off leaves and peel the bulb. You can just slice and eat raw, stir fry (great in curries or with a soy sauce base), or grated as a topping on salad. Cut it up into half inch pieces before stir frying.