kohlrabi recipes

motterotter · November 2015

just bought a bunch of kohlrabi from the store never cooked it is it like brussels sprouts ? any good recipes out there ?

jgnatca · November 2015

I've sliced it thin and eaten it raw like an apple. Also julienned and prepared in a stir fry with carrot and onion. And cubed and added to stew like potato.

I like the texture so I don't try and mess with it too much.

motterotter · November 2015

thanks

green_owl · November 2015

I like it raw. Just grated or julienned with couple spoons of sour cream.

TheopolisAmbroiseIII · November 2015

I grew some last year because the seeds were in a 99c bin at the country store then I was all "What the heck do I do with it now?". I think my chickens ended up getting most of them. It tastes kind of like a broccoli stem. You can julienne it and cook quickly in a stir fry, or you could probably make a slaw out of it (which is what green_owl's suggestion sounds like).

motterotter · November 2015

Thanks good tip on sour cream will give it a try i tried eating it raw with salt and lemon it tasted ok but i found that it really helped to decrease my craving for sweets so overall im glad i tried something new

Queenmunchy · November 2015

You can also make a fritter with it - shred with onion and pan fry.

lemurcat12 · November 2015

I'm another person who likes it best raw. Makes a nice, easy snack.

motterotter · November 2015

Thanks guys great tips will be trying the frittata too

kshama2001 · November 2015

http://www.cooksillustrated.com/how_tos/9389-how-to-cook-with-kohlrabi

Kohlrabi, which can be either purple or green, is a member of the brassica family, which also includes broccoli, turnips, and cabbage. Its leaves are tender when young and can be added to salads for a peppery bite. More mature leaves and their fibrous stems can be cut into small pieces and cooked in the same manner as collards or kale and offer a similar minerally flavor. After removing the skin and the tough fibrous layer underneath it with a vegetable peeler, tasters found that the raw flesh had a crisp texture and peppery flavor similar to that of turnip but milder and with a sweetness like that of jícama or even apple. It’s a good appetizer sliced thin and sprinkled with salt and lime or lemon juice and makes a nice addition to salads. It also shows up in all sorts of cooked applications, from stir-fries to sautés to soups. We’ve found, however, that overcooked, it becomes flavorless. This makes it best-suited for quick-cooking dishes like stir-fries; if you want to use it in soups and stews, wait and add it toward the end of cooking.

kohlrabi recipes

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