Our CSA has delivered kohlrabi in our box for the past few weeks. Are you familiar with kohlrabi? It looks like this:
The bulb can also be green, but we’ve been getting the purple variety (the interior of the bulb is white). Both the bulb and the greens are edible. Kohlrabi is low in calories and especially high in fiber and Vitamin C.
I’d never eaten kohlrabi before (that I remember) so I was a little unsure how to use it. I did a little online research and discovered that kohlrabi can be eaten raw or cooked. In its raw form, it is crunchy like an apple and tastes a lot like the stems of broccoli. Cooked, it’s more like a potato. I’ve now prepared it both raw (twice) and cooked (once) and thought I’d pass along the recipes I used in case you’re itching to try out kohlrabi yourself.
1. Kohlrabi and Carrot Slaw
This recipe comes from our CSA. Quite often the farmer will email us with recipes starring vegetables that appear in our boxes that week. This recipe came the first week we were given kohlrabi.
- 1 lb kohlrabi, peeled and grated (I grated ours in the food processor — the box grater didn’t work well)
- 2 carrots, grated
- 1 red pepper, diced
- 1 small red onion, chopped
- 2 teaspoons fresh thyme, chopped (I used 1/2 tsp dried thyme because we didn’t have fresh thyme)
- 1 clove garlic, minced
- 1/2 cup sour cream
- 1/3 cup olive oil
- 1/4 cup wine vinegar
- 1 1/2 teaspoons chili powder
- salt and pepper, to taste
Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl. Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl. Pour the dressing over the veggies and toss to coat. Cover and refrigerate for 2 hours before serving.
I don’t have a photo of my finished kohlrabi and carrot slaw. Though I liked the slaw well enough, I wasn’t overwhelmed by it. That said, I’m not normally a fan of any slaw so maybe this recipe had an uphill battle trying to please my taste buds.
2. Roasted Kohlrabi
The second time we had kohlrabi, I decided to try cooking it. I found a recipe for roasted kohlrabi here. It looked simple, was well reviewed by people who had tried it, and we had all the ingredients on hand. The recipe calls for peeling the kohlrabi and slicing it into 1/4 inch thick half moons. The kohlrabi is then tossed with a minced garlic clove in some olive oil, salt and pepper and spread onto a baking sheet where it is baked in a 450 degree oven for 15 to 20 minutes. Then the kohlrabi is sprinkled with freshly grated Parmesan cheese and returned to the oven for five more minutes to finish cooking.
We paired our roasted kohlrabi with some rainbow trout and roasted beets:
I liked the roasted kohlrabi, but I’m not sure I cooked it properly. It tasted like it either needed to be cooked a bit longer or a bit shorter, but I really couldn’t tell which. If we’re sent more kohlrabi in our CSA box I’ll probably try this recipe again to see if I can get it right. The flavor was good, it was just the texture that somehow seemed off.
3. Kohlrabi Salad
The third time I prepared kohlrabi I decided to try it raw again. Our CSA sent a recipe for a kohlrabi salad that I modified to suit our tastes and what we had in the fridge. This is what I did:
- 1 medium kohlrabi, peeled and sliced very thin (again, I used the food processor)
- 1/4 small red onion, diced
- 1/4 red bell pepper, chopped
- 1 tablespoon drained capers
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper, to taste
Combine kohlrabi, red onion, bell pepper, and capers in a bowl. In a separate bowl, whisk together lemon juice, Dijon mustard, olive oil, salt and pepper. Pour over kohlrabi mixture and stir to combine. This may be made ahead of time; in fact, I preferred our kohlrabi salad on the second day we had it.
And we have a winner! I really liked the kohlrabi salad. The flavors married well and the salad was wonderfully crunchy. This would be a great salad to take to a picnic or a potluck.
Do you have any kohlrabi recipes to share? If so, I’ll try them because I’m pretty sure the kohlrabi season is not yet over.