Trim leaves close to the bulb of the kohlrabi (no need to peel the bulb). Cut the kohlrabi in half or quarters depending on its size and place on a cookie sheet. Sprinkle with olive oil, salt and pepper. Roast at 450 degrees until the kohlrabi is tender.
Category Archives: Recipes
Easy Minestrone
- 1 medium onion or 2 leeks, chopped
- 3 (14 ounce) cans chicken broth
- 4 garlic cloves, chopped
- 1 (28 ounce) cans diced tomatoes
- 1 (15 1/2 ounce) cans red kidney beans, drained and rinsed
- 1 (15 1/2 ounce) cans garbanzo beans, drained and rinsed
- 2 cups chopped cooking greens
- 1/2 cup whole wheat pasta
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- salt & pepper, to your liking
In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes. Add another 1/2 cup broth and garlic. Cook for 5 more minutes. Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta. Add Italian seasoning, rosemary red pepper flakes. Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes, or until pasta is tender. Season with salt and pepper before serving.
Adapted from Food.com
East Indian Carrot Soup
- 1 onion, chopped
- ½ Tbsp. vegetable oil
- 6 medium carrots, shredded
- ½ tsp. crushed red pepper flakes
- ½ tsp. curry powder
- 1 bunch cilantro, finely chopped (divided)
- 3 cups canned chicken stock
- ¼ cup lime juice
Saute the onion in the oil until barely turning brown. Add the carrots, red pepper flakes and curry powder, and saute about 2 minutes. Add half the cilantro, chicken broth and lime juice. Simmer until the carrots are tender but still have definite shape. Tir in the rest of the cilantro just before serving. More red pepper flakes and salt may be added while cooking.
Serves 4.
From Fooday.
Dutch Split Pea Soup
- 1 lb. dried green split peas
- 2 1/2 qts. cold water
- 1/4 c. diced salt pork
- 1/2 c. chopped leeks
- 1/2 c. chopped celery
- 1/2 c. chopped onions
- 1/2 c. celeriac (celery root), optional
- 1/2 bay leaf
- 2 tsp. salt
- 1 pigs knuckle, optional
- 1 smoked Dutch ring sausage, sliced, or 1 c. sliced Polish sausage or hot dogs
- Chopped parsley
Rinse peas under cold water and remove all foreign particles. Place peas in large kettle, add the water, cover and let stand overnight. Or boil 2 minutes and let soak 1 hour. In a skillet, cook the salt pork 5 minutes. Add the vegetables and cook 10 minutes, until tender but not browned. Add the salt pork mixture, bay leaf, salt and pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce the heat, skim foam from the top and simmer gently 2 hours or until the meat on the pigs knuckle separates from the bone. Remove the pigs knuckle, shred the meat and reserve. Discard the bone and the bay leaf. Strain the soup and press the vegetables through a sieve, or puree in a blender or food processor. Return the meat and sieved vegetables to the soup kettle and adjust the seasonings. Add the sliced sausages and simmer 5 minutes longer. Serve the soup piping hot and garnish each portion with chopped parsley.
6 to 10 servings.
Double Celery Turkey Salad
- 1 small to medium sized celeriac
- 1 1/2 Tbs. white wine vinegar
- 4 celery stalks
- 2 Tbs. light sour cream
- 2 cups diced cooked turkey or chicken, chilled
- 1/2 tsp. salt
- 2 Tbs. homemade or prepared mayonnaise
- 1/2 tsp. black pepper
- 1 tsp. Dijon mustard
- 1/4 c. pine nuts
- 1/4 c. dried pitted cherries, halved
Peel the celeriac and grate it on the large holes of a handheld grater or in the food processor to get about 1 cup grated celeriac. Mince celery stalks. Put the two celeries into a bowl and add all the other ingredients. Stir to mix well and serve. Serves 3 or 4.
From Down to Earth by Georgeanne Brennan.
Dilly Beans
- 6 cloves garlic, sliced
- 36 black peppercorns
- 3 lbs young, tender snap beans, trimmed, if necessary, to 4 inches
- 1-2 heads dill seeds
- 3-4 heads coriander seeds
- 3 ½ cups white wine vinegar
- 3 ½ cups water
- 2 Tbs. pickling salt
Into each of 6 sterile pint mason jars, put 1 sliced garlic and 6 peppercorns. Pack the beans vertically into the jars, adding ½ dill head and 2 coriander heads to each jar. In a non-reactive saucepan, bring to a boil the vinegar, water and salt. Pour the hot liquid over the beans, leaving ½ inch headspace. Close the jars with hot two-piece caps. Process the jars for 5 minutes in a boiling-water bath, or pasteurize them for 30 minutes in water heated to 180-185 degrees, F. Store the cooled jars in a cool, dark place for at least 1 month before eating the beans.
Dilled Zucchini
- 3 medium zucchini, sliced 3/8″ thick
- 1/4 cup chopped onion
- 1 tablespoon butter or margarine
- 1 tablespoon snipped parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill weed
In a covered saucepan, cook zucchini and onion in small amount of bioling light ly salted water about 5 minutes or just till tender. Drain well. Add butter or margarine, parsley, lemon juice, and dill weed; sprinkle with a little salt and pepper. Toss to coat.
Deep-Dish Hazelnut Vegetable Pie
- 3/4 c. cauliflower
- 3/4 c. broccoli
- 2 c. chopped fresh or frozen spinach
- 1 small onion, chopped
- 1 or 2 cloves garlic, chopped
- 3/4 c. grated Cheddar
- 1 c. coarsely chopped hazelnuts
- 1 1/2 c. milk
- 1 c. biscuit mix
- 3 eggs
- salt and pepper
Preheat oven to 400 degrees. Cut broccoli and cauliflower into small florets and steam until almost tender. Drain and mix with spinach, onion, garlic, and Cheddar cheese. Spoon mixture into well-greased 10-inch pie pan or baking dish. Top with hazelnuts. Beat together milk, biscuit mix, eggs, salt and pepper. Pour over hazelnuts and vegetables and bake 35 to 40 minutes.
Serves 6.
From the Winter Harvest Cookbook by Lane Morgan.
Daniel’s Kim Chee
This is a general kim chee recipe, adaptable to any vegetable, sent to us by our friend Daniel, who did an internship at the Cultured Pickle in the Bay Area. While these instructions are for turnip, cauliflower and carrot, the method works for any combination of vegetable.
-Shredded pickles: this is essentially the same method for sauerkraut but it works really well with root vegetables. Basically you shred the vegetables (with a food processor is easiest) and then salt them. The salt draws moisture out of the veggies creating a brine. Here are step-by-step instructions for this method.
1. Wash the roots and cauliflower and trim off any soft spots
2. Weigh all the veggies and record the weight
3. Calculate anywhere from 1.5 – 2% of the vegetable weight and weigh out that much salt.
4. Shred the root vegetables and cut the cauliflower into small pieces combining all in a giant bowl as you go.
5. Thoroughly mix the shredded roots and cauliflower with the salt (you can add any spices, chopped garlic, shredded ginger, minced anchovies, herbs or citrus zests that you want at this point. Be aware that garlic flavor tends to bloom and get stronger during the pickling process).
6. Let the mixture sit for a couple of hours and see how the liquid is drawn from the vegetables.
7. Pack the vegetables with their liquid into a crock or as many gallon glass jars as it takes to hold them. Try to press out as much air as you can and leave some head room because the fermentation will bubble up.
8. Put some sort of cover on the surface of the veggies and a weight on top of the cover to keep them pressed under their liquid. I like to use the outer leaves from a head of cabbage folded as needed to cover the shredded vegetables with a gallon jug of water as weight.
9. Let the jars ferment for anywhere from 2 to 8 weeks. It should be in a corner somewhere with a temp around 60-65 degrees Fahrenheit. Taste it as it goes. Push it back down every once in a while. Skim off any mold or white yeast blooms that show up on the surface (they are not harmful, don’t worry).
10. When the flavor has gotten sour enough for you, pack the pickles into jars in the fridge to stop them changing further, or move them to a cool root cellar. (If you want the pickles to be stable for months and years at above refrigeration temperature, you can up the salt percentage to near 3%.
-Whole Brined pickles: these are very easy and quick and take less shredding.
1. Wash and trim the vegetables
2. Cut the cauliflower into florets and if the roots are large I would cut them into about two-inch chunks.
3. Make a brine: measure out enough water that you will be able to cover all the prepared vegetables in your crock or gallon jars. Then dissolve in this water 50 percent of its weight in salt. For example, 1 liter of water gets 50 grams of salt, 6 liters gets 300 grams of salt. Also add any flavoring to the brine like flowering dill and smashed heads of garlic. I like to add a bunch of dried chiles. Chile flakes and ground spices are good too. You can also heat the brine to dissolve the salt and add the spices like a tea for more flavor, just make sure it has cooled completely before the next step.
4. Put all the prepped vegetables in your fermentation container and pour the brine over to cover them completely.
5. Again put some sort of cover with a weight to keep the vegetables from coming to the surface.
6. Let them ferment for at least two weeks. Check them as they go.
7. Refrigerate to stop the process or put in a cool place to slow it down.
Czech Fried Celeriac
- 2 large celeriacs
- 1/4 cup vinegar
- 2/3 cup flour
- 1 egg lightly beaten
- 1 cup bread crumbs
- 1 cup canola oil for frying
Clean and peel celeriac: slice into pieces about 3/4 inch thick. Simmer in salted water with vinegar 2 to 5 minutes. Drain and pat dry. Dip in flour, egg, and then bread crumbs. Meanwhile, heat oil, then fry celeriac until golden brown. Serve warm.
From The Cook’s Garden seed catalog.
Pumpkin Ridge Gardens 