Jun
20
    
Posted (Lori) in News

KOHLRABI

We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it  came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated.  Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes. And try the kohlrabi einbrenn recipe in Recipes from America’s Small Farms.

ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.

STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.

FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.

If you want more elaborate recipes, there is a bunch of them here:

http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html

and one that combines kohlrabi with blueberries and fennel here:

http://www.foodandwine.com/recipes/kohlrabi-fennel-and-blueberry-salad:

More:

KOHLRABI RISOTTO , from The New York Times

From Alison: I’ve made this and it was a hit!

1 pound kohlrabi, preferably with some greens attached

7 to 8 cups well-seasoned chicken or vegetable stock

1 tablespoon extra virgin olive oil

  • ½ cup minced onion
  • 1 ½ cups arborio rice
  • 1 to 2 garlic cloves (to taste), minced
  • Salt and freshly ground pepper to taste
  • ½ cup dry white wine, like pinot grigio or sauvignon blanc
  • ¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces)
  • 2 to 3 tablespoons chopped flat-leaf parsley

PREPARATION

  1. Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into .5-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside.
  2. Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low.
  3. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
  4. Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about .5 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt.
  5. Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Tip

  • Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 4 – that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.

CRUNCHY RED DEVILSrecipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar

2 shallots, minced

1/4 cup hot red pepper sauce

1 teaspoon grainy mustard

½ teaspoon sugar

2 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

STIR-FRIED KOHLRABIfrom The Goodness of Potatoes and Root Vegetables by John Midgley

2 kohlrabi, peeled

2 medium carrots

3 tablespoons peanut or safflower oil

3 cloves garlic, peeled and thinly sliced

1 inch piece gingerroot, peeled and thinly sliced

2 green onions, sliced

1 fresh chili pepper, sliced, optional

salt

3 tablespoons oyster sauce (optional)

2 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

ROASTED KOHLRABI WITH CRUNCHY SEEDS

Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ nch cubes

2 Tablespoons olive oil

2 teaspoons sesame seeds

1 teaspoon poppy seeds

½ teaspoon fennel seeds, coarsely chopped

Salt and pepper to taste

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.

BAKED KOHLRABI FRIES WITH CHILI POWDER (SERVES ABOUT 2)

2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)

2 Tbs. melted coconut oil, ghee, or olive oil

Salt

Chili powder and ground cumin

Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them.  Cut them into matchsticks.

On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin.  Spread the kohlrabi in a single layer.

Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.

Remove and eat warm with ketchup or yogurt dipping sauce (see below).

Lemon-mint Yogurt Sauce

1/2 cup plain yogurt (or sour cream)

1 Tbs. lemon juice, plus a pinch of lemon zest

2 Tbs. chopped fresh mint

Salt and pepper to taste

Stir all ingredients together.



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