Can anyone tell me how to cook the kohlrabi? This is a new one for me! I am going to try to make some beet chips tonight. I also have some lemon basil soaking in olive oil to prepare for a lemony dressing for a summer salad that will feature the lovely yellow squash on the grill! I've never seen a yellow squash so bright before and I'm really excited to eat it!
Today is the Summer Solstice - the longest day of the year. The heatwave across the country proves that the sun is showing off! So eat some lovely veggies and chew up some of the sun's energy. And spend some time in the sunshine to revel in its life-giving power.
Again - please let me know if you have ideas for that kohlrabi! Or how to trick myself into enjoying the cauliflower- that's one veggie that I just can't seem to get along with yet. Thanks!
Roasted Kohlrabi
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10 Min
Cook Time:
20 Min
Ready In:
Original Recipe Yield 4 servings
Ingredients
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese
Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.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.
3.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.
Nutritional Information
Amount Per Serving Calories: 114 | Total Fat: 5.5g | Cholesterol: 6mg Powered by ESHA Nutrient Database
Kohlrabi with White Sauce
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 8 servings
Ingredients
• 4 kohlrabi bulbs, peeled and cubed
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons cream
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons white pepper
• 1/2 bunch fresh parsley, chopped
Directions
1.Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
2.Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Nutritional Information
Amount Per Serving Calories: 91 | Total Fat: 5.8g | Cholesterol: 18mg Powered by ESHA Nutrient Database
Mashed Kohlrabi and Red Potato Bake
Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 6 servings
Ingredients
•1 large kohlrabi bulb, peeled and cut into cubes
•6 small red potatoes
•2 teaspoons grated garlic scape
•1/2 cup shredded mozzarella cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
3. Cook red potatoes in microwave oven until soft, about 10 minutes.
4. Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
5. Bake in the preheated oven until the cheese begins to brown, about 30 minutes.
Nutritional Information
Amount Per Serving Calories: 154 | Total Fat: 1.8g | Cholesterol: 6mg Powered by ESHA Nutrient Database
Awesome! Thanks, Sandy!
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