Cookaholics Bulletin Board

What do I make with Kohlrabi. I have 4 that I have received from my CSA?

We mostly slice them thin and put them in salad. My wife is from eastern europe, and says they cooked with them there too (though ate them raw a lot as well), so I presume there are other things you can do with them.

Funny thing - I just harvested the last 8 of my kohlrabi from my spring crop today! I use a lot of them raw, but I also cook a lot, mainly in stir-fries, either sliced thin or julienned, used in place of bamboo shoots for the crunch. They can also be braised in cubes, like turnips, in butter and stock, which is how I was introduced to them many years ago, by a friend's German parents - his Dad growing them, and his Mom cooking them.

Ottolenghi has a couple of kohlrabi salads in Plenty.

I like it braised, lightly brown it in butter then finish in chicken broth. My husband likes it in a cream sauce. I have also had it as a puréed soup.

Mary

Google "5 Tasty Ways to Prepare Kohlrabi", These are from the Kitchn section of Apartment Therapy. Some look pretty tasty.

fitzie

Here's a photo of a "dumbell kohlrabi" that I just harvested:

"dumbell" was not my *first* thought.

I have always treated them like turnips. Mainly cubed in stew, braised and buttered, or puréed. They are good in bubble and squeak too (and mashed a la tatties and neeps).

I just made some of this today, which I modeled after a recipe in Key To Chinese Cooking, in which the author suggests using peeled broccoli stems in many dishes. Ever since getting that book (back in the 80s some time!), people have been saving their broccoli stems for me, assuming they don't also do things like this. I have made this so many times I don't really need the recipe, and it is one of those snack foods that people usually eat until it's gone.

Macerated Broccoli Stems, or Kohlrabi

2 cup(s) broccoli stems; peeled and sliced, OR
2 cup(s) kohlrabi; peeled and sliced
1 tsp salt
2 tb sesame oil
1 tb hot oil; optional
2 tb nam prik pao; optional

A. Slice the vegetables 1/8 " thick, and about 3/4x1 1/2" long. Toss with the salt, and set in the refrigerator for 1 hr.
B. Drain any liquid from the slices and taste for saltiness. Rinse, if necessary, and drain again (salad spinner good here). These can be served now, but are best briefly cooked.
C. Heat wok until hot: add oil, swirl, and immediately add vegetables. Toss 15 sec., then remove to a serving dish. May be served warm or cold.

Note: 1 tb hot oil may be substituted for 1 tb sesame oil. 2 tb nam prik pao may be added after cooking.