Source: Food.com

By Bergy on August 01, 2001

Ingredients:

1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups)

4 large carrots, cut into chunks to match the size of the kohlrabi

1/4 teaspoon nutmeg

1 tablespoon butter (optional)

salt and pepper

Prep Time: 8 mins

Total Time: 23 mins

Directions:

Source: Food.com

By Dib's on August 18, 2001

Ingredients:

8 medium kohlrabi, peeled and sliced into 1/4 inch slices

1/2 teaspoon salt

3 teaspoons butter

1/4 cup all-purpose flour

1 (10 1/2 ounce) can condensed chicken broth

1/4 cup shredded American cheese

1/8 teaspoon ground allspice

2 teaspoons chopped parsley (for garnish)

Prep Time: 15 mins

Total Time: 50 mins

Directions:

1. In a 2 quart saucepan over medium heat, in 1 inch of boiling water heat kohlrabi and salt to boiling.

2. Reduce heat to low, cover and simmer for 30 minutes.

3. Drain.

4. Meanwhile in a 3 quart saucepan over low heat, into hot butter, stir flour until smooth.

5. Gradually add undiluted chicken broth and cook, stirring constantly, until mixture is thickened.

6. Remove from heat and stir in cheese until melted and smooth.

7. Add kohlrabi and cook until heated through.

8. Sprinkle with the mixture with allspice, then garnish with the chopped parsley.

Servings: 6

Source: Food.com

By ms_bold on August 15, 2005

Ingredients:

2 small kohlrabi

1 cup radish

1 tablespoon white wine vinegar

1 teaspoon sugar

2 tablespoons fresh parsley, chopped

2 tablespoons olive oil

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. Peel two small kohlrabi.

2. Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.

3. Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.

4. Add shredded veggies and toss.

5. Chill for 30 minutes or more.

Servings: 4

Source: Food.com

By MarthaStewartWanabe on September 20, 2008

Ingredients:

4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips

1/2 cup carrot, shredded

2 tablespoons honey

2 tablespoons pecans, toasted and coarsely chopped

2 tablespoons lemon juice, fresh-squeezed

1/4 teaspoon lemon zest, finely grated

1 tablespoon chives, snipped

1 tablespoon unsalted butter

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. Bring a large saucepan of water to a boil over medium-high heat.

2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.

3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.

4. Drain vegetables and place in a serving bowl.

5. Top with the honey mixture and butter, stirring to combine.

6. Serve immediately.

7. To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

Servings: 4

Source: Food.com

By Mirj on May 13, 2003

Ingredients:

1 lb kohlrabi, each about 2 inches across

3 scallions, minced

1 tablespoon minced red onion

1/4 cup part-skim ricotta cheese

2 tablespoons mayonnaise

1 teaspoon coarse grain mustard

Prep Time: 10 mins

Total Time: 35 mins

Directions:

1. Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.

2. When kohlrabi are cool enough to handle, remove the skins with your fingers.

3. Place kohlrabi in a medium bowl with scallions and onion.

4. In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.

5. Pour ricotta mixture over kohlrabi mixture and toss well to combine.

6. Serve warm or at room temperature.

Servings: 4

Source: allrecipes.com

By: WSBLEND 

Ingredients:

4 kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

salt and pepper to taste

1/3 cup grated Parmesan cheese

Prep Time: 10 mins

Total Time: 30 mins

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.

Servings: 4

Source: allrecipes.com

By: Jennie 

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

3 cloves garlic, minced

1 (1 inch) piece fresh ginger, minced

2 kohlrabi bulbs, peeled and cubed

salt and pepper to taste

1 large yellow squash, cubed

2 green onions, chopped

1/2 cup chopped fresh spinach

1 pinch ground nutmeg

1 egg

1 teaspoon water

1 (15 ounce) package pastry for a 9 inch double crust pie

Prep Time: 40 mins

Total Time: 1 hr

Directions:

1. Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.

2. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.

3. Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.

4. Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Servings: 8