1 lb. kohlrabi, trimmed, peeled and sliced thinly or grated coarsely.
1 small onion, chopped
2 tablespoons butter
Salt and pepper
Melt butter and sauté onion over medium heat. Add the kohlrabi. Stir to coat with butter and cover. Reduce heat and continue cooking until kohlrabi is tender – about 15 minutes if you’re using slices – less if grated. Salt and pepper to taste.
Curried Red Lentil Kohlrabi, and Couscous Salad This recipe comes from the epicurious.com web site. It’s a great source for recipes.
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
1 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions (or try the spring leeks!)
½ lb spinach leaves
½ cup chopped fresh mint
Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing. Serves 8 as a main dish.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi – trimmed and peeled
2 tablespoons butter or olive oil
¼ cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley
Grate kohlrabi. Heat butter or oil over medium heat. Add kohlrabi. Cook, stirring frequently, until the kohlrabi is tender, about 8 minutes. Salt and pepper to taste. Toss with cheese. Cook until cheese melts and garnish with parsley. Serves 4
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Be sure and try kohlrabi raw. You’ll want to remove the
leaves and peel it.
Slice it thin – it’s quite tasty!