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Kohlrabi Recipes of the Week - September 1, 2010 | |
KohlrabiKohlrabi can be one of those intimidating vegetables if you haven't been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up.Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape-firm and green-they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won't be as tasty and often have a pithy flesh. Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice. Herbed Kohlrabi1 pound kohlrabi, peeled and cubed, (2 1/2 cups)1 tablespoon butter 2 teaspoon Dijon mustard 1 tablespoon snipped fresh parsley 1/2 teaspoon dried savory, crushed Cook kohlrabi, covered, in enough boiling water to. Cover in a medium saucepan for about 10 minutes or until crisp tender. Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated. Steamed KohlrabiSlice kohlrabi or cut into bite-sized pieces and put into a saucepan with 1/2" of water. Add a dash of salt, cover and bring to a boil over high heat. Turn heat down to low and steam for 5 to 7 minutes. Leaves can be steamed lightly just as you would do spinach.Barbequed KohlrabiSlice or chop kohlrabi and toss in a bowl with a little extra virgin olive oil. Sprinkle with a dash of salt, and wrap in aluminum foil (shiny side inside). Place on the grill and cook for about 10 to 12 minutes.Kohlrabi and Mustard4 kohlrabi, uncooked1 c. sour cream 2 to 4 tbsp. prepared mustard (Dijon) Salt Pepper Sugar Dill 1-2 tomatoes, 1 egg, hard boiled Pare kohlrabi and cut into thin slices. Mix sour cream with 2 tbsp. mustard, salt, pepper and sugar. Taste and adjust seasonings, adding the remaining mustard and additional seasonings to your taste. Pour over kohlrabi. Put tomatoes around kohlrabi with diced hard boiled egg & serve. |
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