1 14 oz. can light coconut milk
½ tsp. kosher salt
1 cup black quinoa
3 medium kohlrabi, peeled
2 green oions, thinly sliced
¼ cup cilantro
1 jalapeno pepper, minced
2 Tbs. lime juice
2 tsp. grated fresh ginger
½ cup roasted cashews
¼ cup unsweetened grated coconut
Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer. Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes). Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes) Transfer the quinoa to a large bowl and let stand until cooled to room temperature. Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes). In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing. Pour the dressing over the salad and toss to combine. Stir in the cashews and grated coconut and serve. From Salad For Dinner by Jeanne Kelley
- 3 kohlrabi, peeled and sliced ¼ in. thick
- 2 carrots cut into sticks and parboiled 3 min.
- 2 cloves garlic, crushed
- 1 bay leaf
- 3 sprigs fresh dill
- ¾ cup white vinegar
- 1 ¼ cups water
- 3 Tbs. sugar
- 1 tsp. mustard seed
- ½ tsp. dill seed
- ¼ tsp. red pepper flakes
- 1 tsp. salt
Combine the carrots and kohlrabi and pack into a 1 quart har along with the garlic, bay leaf, and fresh dill. In a sauce pan combine pickling mixture ingredients and bring to a boil. Pour boiling mixture over the kohlrabi and carrots filling the jar completely. Cover the jar. When cool, refrigerate for 3-4 days before using to allow the flavors to blend.
From More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.
- 4 kohlrabi bulbs with leaves
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 ounces mushrooms, quartered
- 3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
- salt and pepper to taste
Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.
Makes 6 portions.
- 3-4 lb. Chicken
- 2 lb. kohlrabi/broccoli stems
- 3/4 lb. Carrots
- 4 Tb butter
- 4 cups sliced onions
- 1 cup peeled, chopped tomatoes
- 2 tsp salt
- 1 tsp black pepper
- pinch saffron threads
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 2 tsp ground coriander
- 1 quart chicken broth or water
- 4 sprigs parsley
- 1/2 small cabbage
Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.
In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.
Adapted from The Victory Garden Cookbook by Marian Morash
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon coarse-grained mustard
- 3 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon sugar
- 2 lbs. kohlrabi, bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
- 1 Granny Smith apple
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
From Gourmet October 1992.
- 3 new potatoes
- 1 c. snap peas
- 1 kohlrabi or peeled broccoli stems
- 2 turnips
- small head of broccoli
- 1 apple
- ¼ cabbage
- 2 Tbsp.vegetable oil
- fresh lemon juice
- 1 15-ounce jar of Curry Simmer Sauce
Chop all the vegetables and saute in vegetable oil. Season with tamari and lemon juice. Add simmer sauce. Serve with fresh cilantro and cashews.
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.
- 3 medium kohlrabi, bulbs
- 2 ripe avocados
- 3 tablespoons lime juice
- 1 scallion, chopped
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon garlic powder
- fresh ground pepper
- 1/4 cup crumbled feta cheese
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.