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 […]
Kohlrabi Risotto
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. […]
Roasted Kohlrabi
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 […]
Kohl Slaw
Replace some or all of the cabbage in your cole slaw recipe with grated kohlrabi.
Kohlrabi Fries
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.
Kohlrabi (Raw, Stir Fried, Grated)
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.
