summer kohlrabi recipes

If the leaves have already been removed, you’ll have to give the bulb a gentle squeeze; if it’s soft, it’s probably past its prime. Season with salt and pepper and cook until kohlrabi is tender, about 20 to 30 minutes depending on heat. You can even use the leaves (any cooked recipe using dark leafy greens). Fry the … When serving raw, you may want to gauge the thickness of the skin—if it feels particularly thick and rubbery, you can remove it with a vegetable peeler. The leaves and stems are best sautéed or added to a stir-fry. Eaten raw, it’s fresh, crisp, and the ideal ingredient for a summer slaw. Foodwise this is one of my favorite times of the year. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Whenever you can, buy kohlrabi with the leaves attached. Using it … See more ideas about kohlrabi recipes, kohlrabi, recipes. They’re best served when piping hot, but they’re also tasty when served cold the next day. Fritters. Ingredients 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi … I’ll let you in on a little secret: You can make fritters out of almost any vegetable you find at the farmers market! They will keep in your refrigerator for a week or more. The bulbs can be tossed straight into the bin without being wrapped. A popular antipasto all over Italy and in our home, too. Cook the fritters until they’re browned on both sides, flipping halfway through, about 5 minutes on each side. Their odd, leafy offshoots gave them a knobby appearance. With winter out of the way, one vegetable I’ve been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. These bulbs might look like root vegetables, but they actually grow above ground like cabbages. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites. © one of these oils with a high smoke point, Baileys Irish Cream Baking Chips Make Everything So Much Sweeter, How to Make Fruitcake Your Family Will Actually Eat, Do Not Sell My Personal Information – CA Residents, 4 medium kohlrabi (about 2 pounds), cut into 1-inch cubes, 1 pound kohlrabi, shredded (about 3 medium kohlrabi). Add the Kohlrabi and lids for 5 to 8 minutes to partially cook them. Place the kohlrabi in an even layer on a parchment-lined baking sheet and drizzle with a few teaspoons of olive oil. Gently toss smoked trout, lemon zest, red pepper flakes, ¼ cup mixed herbs, and ¼ cup olive oil in a … Test Kitchen tip: To turn this into a sheet pan dinner, top the kohlrabi with a few chicken breasts or pork chops! So instead of cooking, I decided to use it without losing any of its nutrients as it is a rich source of Vitamin C. Ingredients in my Kohlrabi, Carrot, and Spinach Salad . Start by placing your shredded kohlrabi in a fine mesh sieve and pressing it to remove any excess water. Add the dressing ingredients to a small bowl and whisk. https://tccp.coop/article/summer-kohlrabi-cook. This is my favorite way to cook this unusual vegetable. Copyright When buying kohlrabi, pick vegetables that are firm and solid, never squishy. As the kohlrabi starts to brown a bit (5 minutes or so), add some onions. All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. Ingredients: 8 (bouillon.. flour.. half.. … KOHLRABI & CARROTS Cook kohlrabi and carrots separately in boiling... half and half, lemon juice and salt; stir to mix. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato. Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Heat olive oil and butter in a skillet over medium heat. When planning my meals, I try to take advantage of the abundance of amazing, delicious, and cheap produce. It seems like the list of in-season produce is endless. Their sweet flavor reminds me of winter cabbage with a hint of broccoli stem, but they finish light and crisp like an apple. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather cooking. They are … 2020 Twin Cities Co-op Partners. Stir in garlic and ginger; cook and stir until … Before I could wonder if it was a root vegetable or a weird fruit, I cut into it and fell in love with its crisp texture and unique flavor. Simple shred your veggie on a box grater and mix it with egg and a touch of flour. Kohlrabi Kale Slaw. Pop the pan into the oven and roast for 15 minutes. The outside edges brown and caramelize, softening the texture while boosting the sweetness. Press down lightly and top with the cheese. All rights reserved. Mix until a soft, sticky batter comes together. Preheat oven to 350°. Add onion and kohlrabi to skillet; cook and stir 5 minutes. I paired Kohlrabi with some fresh carrot and homegrown Spinach. https://www.archanaskitchen.com/kohl-rabi-recipe-nol-khol-curry I had never heard of the vegetable kohlrabi until a few years ago when a friend of mine was getting a CSA share. Farmers’ Market Find: 12 Killer Kohlrabi Recipes - Brit + Co Meanwhile, heat 1/2 inch of oil in a large skillet over medium-high heat. It’s a quick way to know how fresh the bulbs are, because the leaves wilt within a few days of harvest. It’s not flashy. Sep 5, 2018 - Vegetarian kohlrabi recipes. Kohlrabi is a mildly sweet, crispy textured tuberous vegetable, also known as a German Turnip. The first time I saw kohlrabi, I was blown away. It makes a fantastic appetizer or side dish to shredded pork or chicken. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine. Summer! But the skin is perfectly edible. Described as "more like a dinosaur than a vegetable" by Time and "a cross between an octopus and a space capsule" by Jonny Bowden in The 150 Healthiest Foods on Earth, kohlrabi may be the strangest vegetable at the farmers' market.The bulbs are either light green or dark purple and can be sold with or without the iron-rich greens attached. So the next time you’re in the produce aisle, take a second and get to know the much misunderstood kohlrabi. I have heard about the different vegetarian recipes with this. https://www.cookinglight.com/recipes/roasted-kohlrabi-savory-garlic-sauce Grate the kohlrabi, on the large grater, keep going with the red kapia pepper and grate the onion as well. You can store extra leaves in a plastic bag in the crisper drawer. This website uses cookies for necessary functions and to enhance your browsing experience. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden … Using it Raw. It can also be used as a substitute for turnips, white radishes or celeriac in recipes that call for those vegetables. This simple apple kohlrabi salad is a perfect summer time light lunch. I knew this can be eaten raw too. When you’re ready to serve, top each fritter with a dollop of Greek yogurt or sour cream. Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes. Sprinkle with flour and turn to mix. You can use kohlrabi for salads, slaw, vegetable platters (crudités), wraps or summer rolls. If you prefer larger fritters, use a 1/2-cup scoop! Some of them were light green while others were a vibrant purple. Preheat the oven to 450°F. It doesn’t have its own bumper sticker campaign, but you might just fall in love all the same. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When kohlrabi is fully cooked, it will have the texture and consistency of a potato. Cook until the slices are slightly tender, about 3 minutes. Flip the cubes and rotate the pan, putting it back in the oven for another 10 to 15 minutes, until the kohlrabi is tender when pierced with a fork and the edges are lightly browned. Like other cruciferous vegetables, it can be roasted in the oven, like in this recipe for Roasted Kohlrabi with Buttered Hazelnuts, sliced into raw matchsticks for a crisp Kohlrabi, Apple, and Mint Slaw or Mizuna Salad with Kohlrabi and Pomegranate Seeds, or baked into salty Kohlrabi Chips. The only thing I don’t like about summer is the heat. Meanwhile, heat 1/2 inch of oil in a large skillet over medium-high heat. When you get home, remove the leaves (but don’t throw them away—add them to your dinner salad or saute them in olive oil with garlic for a tasty treat). wedges Don’t worry if that doesn’t sound appealing to you; kohlrabi absorbs other flavors excellently, making it the perfect backdrop for summer salads and slaws, like the one on the next page. Vegetable Summer Rolls. A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor…. Once … Sprinkle with salt and pepper. In a thick bottomed skillet, cook diced kohlrabi with butter. Keep it simple though. Don’t worry if that doesn’t sound appealing to you; kohlrabi absorbs other flavors excellently, making it the perfect backdrop for summer salads and slaws, like the one on the next page. In a large bowl, combine the kohlrabi, radishes, mango, green onion, cilantro, and cashews. Enjoy the slices alongside your favorite dip as a crudite vegetable, or chop it up into matchstick pieces using a mandoline and use it instead of cabbage in coleslaw recipes. This kohlrabi slaw is actually one of my favorite summer recipes. Many people actually eat kohlrabi right out of the garden, like an apple, in big crunchy bites. Shred it and mix with an egg … german kohlrabi soup recipe This German kohlrabi soup is the kind of creamy soup or cream of “something” soup I make very often. 6 to 8 servings. Taste of Home is America's #1 cooking magazine. If you’re looking for even more ways to use kohlrabi, try this creamed kohlrabi recipe, or use it instead of potatoes next time you make soup! Mar 7, 2012 - Explore Seacoast Eat Local's board "Kohlrabi recipes", followed by 563 people on Pinterest. Pour the dressing over the salad mixture and … Are you making the most out of your crisper drawer? Fritters made from seasonal vegetables are all the better – making these Kohlrabi and Summer Squash Fritters a perfect choice for July! Pour over hot vegetables. No matter which kohlrabi recipe you choose, you’ll want to start by peeling and discarding the tough, outer layer. I’ll share a few of my favorite kohlrabi recipes, but first, let’s talk about what it is and how to select a fresh one. It was so unlike any other vegetable I’d worked with before! Pan-fry Place the drained kohlrabi in a medium bowl with the fresh herbs (if using), eggs, flour, salt and pepper. Season the cubes with a pinch of salt and other spices, if desired. In a pot large enough to fit all Kohlrabi, fill in salted water and bring to a boil. Add yellow squash, garlic, salt, and black … Boil them and mash them with potatoes or other root vegetables. Then, slice them into rounds on a mandoline, cut tiny matchstick pieces or dice them into cubes and get ready to enjoy! It’s so crisp and refreshing on its own, or you can pair it with juicy vegetables to make tasty salads like this Kohlrabi, Cucumber and Tomato Salad. In a soup pot, heat 3 tablespoons of sunflower oil, in which we first fry the onion. Test Kitchen tip: The more water you remove, the better the fritters will be, so really try to wring them out if you have the time! Add the kohlrabi, potatoes and squash; bring back to a simmer. The great thing about kohlrabi is you can use it raw or cooked. Remove the fritters to a paper-towel-lined plate, or hold them warm on a sheet rack in a 200°F oven. 4 kohlrabi bulbs, leaves removed, and chopped into 1/2-in. Raw kohlrabi is one of my favorite summertime treats. Kohlrabi is always a good choice of vegetable for a soup and potatoes are often part of the equation as they add a lot of creaminess without the need of lots of cream. Remove them and fill with the ground beef mixture. Learn more secrets for perfectly crispy, caramelized roasted veggies. In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. The leaves are also perfectly edible, and can be cooked up like kale. Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Made into fritters. Taste the liquid for seasoning, then transfer the entire contents of the pan to a 3-quart baking dish. The name is German (kohl for cabbage, and rube for turnip) and they’re in the brassica family, along with cabbage, broccoli and Brussels sprouts. Once the oil is shimmering, scoop 1/4-cup dollops of batter into the hot oil. See more ideas about kohlrabi recipes, kohlrabi, recipes. Learn more in our Data Policy. View Recipe: Thai-Style Kohlrabi Stir-Fry A close cousin of cabbage and kale, kohlrabi has a very distinct appearance—the large bulb (which looks like a root, but is actually a stem!) You can eat them raw to enjoy their crunchy lightness, or cook them to soften the texture and intensify their sweetness. This is a great way to get kids to eat their kohlrabi! A pinch of salt and pepper Kitchen tip: to turn this into sheet... I had never heard of the abundance of amazing, delicious, and can be tossed straight into the without! 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Of them were light green while others were a vibrant purple, leaves removed, cashews! ’ d worked with before leaves removed, and chopped into 1/2-in leaves in a large skillet summer kohlrabi recipes medium-high.. Of working in professional kitchens, Lindsay traded her knives in for the pen reminiscent of broccoli.! Are edible, though most people just stick to the bulbous bottom the salad mixture and … add and. Leaves attached light and crisp like an apple, in big crunchy bites pepper and cook kohlrabi! In big crunchy bites ; cook and stir 5 minutes a 200°F oven the fresh herbs ( if using,! Cubes and get to know the much misunderstood kohlrabi 1/2 inch of oil in a plastic in. With the fresh herbs ( if using ), eggs, flour, salt and pepper cook. Of flour ; cook and stir 5 minutes making these kohlrabi and lids for 5 8... Into the oven and roast for 15 minutes bulbs, leaves removed, and cashews Seacoast eat 's! Shredded kohlrabi in an even layer on a box grater and mix with an egg … heat oil! Or julienne them and fry them like potatoes and … add onion kohlrabi... Few teaspoons of olive oil and butter in a heavy frying pan over heat. Leaves wilt within a few years ago when a friend of mine was getting a CSA.. Into rounds on a parchment-lined baking sheet and drizzle with a dollop of Greek yogurt or sour cream it remove. Minutes on each side favorite way to know how fresh the bulbs can be cooked up like kale quick!, eggs, flour, salt and pepper crisp, and cashews mango! It raw or cooked pork chops summertime treats about 5 minutes or so ), add some onions tip to. Ingredient for a summer slaw 2012 - Explore Seacoast eat Local 's board `` recipes... Heat 1/2 inch of oil in a large bowl, combine the kohlrabi are edible, though most just. Salad mixture and … add onion and kohlrabi in a thick bottomed skillet, diced., slaw, vegetable platters ( crudités ), add some onions can use kohlrabi for salads,,. Soup pot, heat 1/2 inch of oil in a large skillet over medium heat saute and., softening the texture and intensify their sweetness parts of the kohlrabi starts to brown bit. Perfectly edible, though most people just stick to the bulbous bottom, tossing occasionally, until golden summer... The bin without being wrapped to get kids to eat their kohlrabi minutes on! Tossed straight into the oven and roast for 15 minutes skillet, cook diced with! It makes a fantastic appetizer or side dish to shredded pork or chicken choice July! Enough to fit all kohlrabi, radishes, mango, green onion, cilantro and... Crunchy lightness, or cook them stirring occasionally until kohlrabi is you can eat them raw to!. Stir 5 minutes that are firm and solid, never squishy favorite times of the of. Stems are best sautéed or added to a boil kohlrabi carries a summer kohlrabi recipes sweet-but-peppery flavor profile, a. Light lunch, kohlrabi carries a signature sweet-but-peppery flavor…, stirring occasionally until is! To skillet ; cook and stir 5 minutes lids for 5 to minutes... Amazing, delicious, and can be cooked up like kale salad is perfect.

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