Kohlrabi

Many people eat kohlrabi raw – in salads. But it can also be sautéed or roasted. Make sure to peel the outer tougher skin.  Kohlrabi is also commonly used in Indian cooking. If you have a great recipe to share, please send it to radicalrootsfarm@gmail.com. THANKS.

Click here for a link to some interesting recipes. Including a creamy kohlrabi coleslaw!!!!

Sautéed Kale with Kohlrabi

Gourmet Magazine September 2009

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped 

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Roasted Kohlrabi

allrecipes.com

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese 

Preheat an oven to 450 degrees F (230 degrees C).

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Kohlrabi and Apple Coleslaw

from RAFFL's Everyday Chef

• 1 large kohlrabi or 2 small, peeled
• 1 large tart apple or 2 small, cored
• 1/2 cup plain yogurt
• juice of half a lemon, or 2 tablespoons
• 1 tablespoon honey
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt

Julienne the kohlrabi and apple. You can use a mandoline or do it manually. If doing manually: slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. Note: You may want to sprinkle the apple with lemon juice to prevent browning. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the kohlrabi and apple, and mix well. Let sit 10 minutes before to allow the flavors to mingle.