Beef and Barley Stew with Kohlrabi and Carrots
1-1/2 pounds beef chuck, cut into 1-inch cubes
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil, divded
1 medium onion, finely chopped
1/2 cup dry white wine
1 tablespoon yellow Madras curry powder
6 cups beef broth
2 teaspoons Worcestershire sauce
1/2 cup pearled barley
1 cup (1/2-inch diced) carrots
1-1/2 cups (1/2-inch diced) kohlrabi
Season the beef with salt and pepper. Heat half the oil in a Dutch oven over medium-high heat and sear the beef well on all sides, 3-4 minutes total. Remove to a bowl or plate.
Heat the remaining 1-1/2 teaspoons oil in the pot and add the onion. Saute 6-8 minutes, until beginning to brown. Stir in the wine and curry powder, and scrape up any bits stuck to the bottom of the pan with a stiff spatula.
Pour beef broth and Worcestershire sauce into the pot, and bring to a boil. Add the beef back to the pot with the barley. Reduce heat to low, cover, and simmer for 45 minutes. Add the carrots and kohlrabi, stir to mix, cover again and simmer another 30 minutes, until vegetables, meat and barley are tender. Serves 6.
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
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.
Honey Mustard Kohlrabi
2 cups kohlrabi, peeled and sliced
2 Tbsp. olive oil
2 Tbsp. honey
1-2 Tbsp. Dijon mustard
Steam kohlrabi until tender, about 10 minutes. In a bowl, mix together oil, honey and mustard. Tast and adjust for flavor. Toss with cooked kohlrabi pieces.
Kohlrabi and Broccoli Stalk Slaw
serves 4 (Brassicas; 2014) Add radishes, sesame seeds, carrots or broccoli florets.
1 ¼ broccoli stalks
1 lbs. kohlrabi bulbs
2 Tbsp. soy sauce or tamari
1 Tbsp. unseasoned rice vinegar
1 Tbsp. canola or other neutral oil
1 ½ tsp. toasted sesame oil
½ tsp. peeled, grated fresh ginger
¼ tsp. red pepper flakes
¼ cup chopped fresh cilantro
Trim broccoli stalks and peel off the outer layer; cut the stalks crosswise into thin slices, no more than 1/8 inch thick, about 2 cups. Peel the Kohlrabi bulb and cut into thin slices. Stack the slices and cut them into matchstick strips, you should have about 2 cups. Combine soy sauce, vinegar, oils, ginger and red pepper flakes. Add to veggies and toss to coat. Cover and refrigerate for at least one hour to soften the veggies and allow flavors to meld. Toss in cilantro before serving.
Kohlrabi, Fennel, Sugar Snap Pea Salad
from Robin Schow – serves 6
2 medium kohlrabi, peeled, shredded on medium holed shredder
1 small fennel bulb, quartered and very thinly sliced crosswise
½ lbs. sugar snap peas, ½ inch slices
Handful of chopped fennel leaves
¼ cup basil, minced
2-3 scallions, thinly sliced
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
Zest of 1 lemon, minced
1 tsp. honey
Salt, fresh ground pepper to taste
1. Whisk together oil, lemon juice, lemon zest, honey, salt and pepper and set aside.
2. In a separate bowl, combine kohlrabi, fennel, sugar snap peas, scallions, and herbs.
3. Dress to taste.
Kohlrabi Fritters with Herbs
2 tbsp whole wheat flour
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil. These fritters are best served warm with Greek yoghurt.
Kohlrabi Home Fries
– 2 lbs. Kohlrabi, peeled and cut into 3 inch spears
– 2 Tbsp. olive oil
– 1⁄2 tsp. kosher salt
– 1⁄4 tsp. garlic powder
– Fresh ground pepper
– 1 egg
– 2 garlic cloves, crushed
– 1 Tbsp. fresh thyme, chopped
– 1 tsp. lemon juice
– 1⁄4 tsp. kosher salt
– 3⁄4 cup sunflower oil or other neutral oil such as
1. Preheat oven to 425 degrees. Toss Kohlrabi with oil and seasonings and scatter in a single layer across a baking sheet. Bake for 30-40 minutes or until lightly browned, shaking them halfway through.
2. Meanwhile, make aioli by adding egg, garlic, thyme, lemon juice, and salt to a blender at medium speed for a few seconds or until well combined. With blender running, slowly add the oil until the mixture emulsifies. When the aioli turns opaque and smooth, transfer to a small bowl and serve with the kohlrabi fries.
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
Kohlrabi, Zucchini & Goat Cheese Gratin’
2 medium yellow summer squash or zucchini, about 1/2 pound
4 small to medium red potatoes or kohlrabi, about 1 pound
3 tablespoons olive oil
4 oz. goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil (in the bag!)
Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef’s knife to slice the squash and kohlabi/potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place a third of the squash and kohlrabi/potato slices in the bottom of the dish — no need to layer them squash-kohlrabi/potato-squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Petite Asian-Inspired Kohlrabi Salad
1 kohlrabi, peeled
Juice from ½ lemon
1 tablespoon sesame oil
1 teaspoon white wine vinegar
½ teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro
Salt and ground black pepper to taste
1 tablespoon slivered almonds, toasted or raw
Cut the kohlrabi in half lengthwise and slice into half-moons. In a small bowl, combine the kohlrabi, lemon juice, sesame oil, white wine vinegar, crushed red pepper, cilantro, salt, and pepper. Toss to fully coat the kohlrabi. To serve, arrange 5-7 slices on each plate and top with slivered almonds. Serves 2