The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).
If their tops are intact, kohlrabi will keep refrigerated in a perforated plastic bag in the refrigerator vegetable crisper for up to 5 days. Detopped bulbs will last longer, keeping for up to 2 to 3 weeks.
Complementary Herbs, Seasonings, & Foods
Bacon, béchamel sauce, butter, caraway seed, cinnamon, cream, dill, garlic, ginger, hollandaise sauce, lemon, majoram, mustard, nutmeg, onion, parsley, pork, sausage, thyme, vinaigrette dressing.
• Boil and mash kohlrabis like potatoes, and serve with butter, salt and pepper, and other seasonings.
• Combine cubes of kohlrabi with Granny Smith or Yellow Delicious apples and your favorite creamy, sweet or mustard dressing for an unusual, refreshing summer salad.
• Make a cheesy casserole or gratin with kohlrabi instead of potatoes.
• Try substituting kohlrabi for cabbage in a kohl-slaw.
• Add sliced rounds of kohlrabi to the vegetable relish tray, and serve with your favorite dip.
• Tiny whole kohlrabis or thinly sliced rounds are delicious pickled.
• Prepare kohlrabi cream-style, and pair it with fried chicken and potato salad.
• Roast kohlrabis with other vegetables like carrots, potatoes, turnips, and rutabagas.
• Substitute kohlrabi for cauliflower in an Indian curry.
• Hollow out kohlrabis and prepare with stuffed peppers, filling them with a mixture of ground meat and tomato, or whatever you desire, and baking them in the oven.
• Shred kohlrabi and stir-fry or sauté in fresh herbs and butter.
Cook out of the Box - Tried and True: Vegetable Pancakes
Parmesan-Baked Kohlrabi (serves 3 to 4)
2 tablespoons breadcrumbs
3 cups of 1/4-inch slices of kohlrabi
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1. Preheat the oven to 350°F.
2. Butter an 8-inch round pan, and dust with the 12 tablespoon of the breadcrumbs.
3. Boil the kohlrabi until they become just tender, about 7 minutes; drain. Toss with melted butter. Place the kohlrabi in the prepared pan, sprinkle with Parmesan cheese, the remaining breadcrumbs, and pepper.
4. Bake 1 hour until browned.
Credit: Barbara Hunt, mother of Margaret Trott, Featherstone Farm CSA member
Kohlrabi is excellent served raw - but it must be peeled to remove tough outer skin. Slice peeled kohlrabi into 1/4 inch slices and then cut slices into thin strips. Cutting thin strips like this will give you a "julienne" of kohlrabi. Mix the julienned kohlrabi with a mustardy vinaigrette. Combine 1/2 cup olive oil with 2 T. red wine vinegar, a little chopped shallot or garlic and 1 T. whole grain mustard. Salt and pepper to taste. Combine with vinaigrette. Serve salad atop lettuce leaves if desired. Note - if you don't want to julienne the kohlrabi, you could also grate or just thinly slice it.
Credit: Cook out of the Box 2011 - Week 5
1 1/2 pounds grated or julienned kohlrabi and radish (about 2/3 kohlrabi and 1/3 radish) - about 8 cups total
3 T. onion - finely chopped or grated
1/2 cup fresh parsley and dill, combined as desired (lightly packed)
1/4 cup red wine vinegar
3 T. sugar
1/3 cup yogurt
1 T. dijon mustard
salt and pepper
Credit: Cook out of the Box - Focus: Kohlrabi
Raw Beet and Kohlrabi Salad
Grate equal parts raw beets and kohlrabi (peel vegetables first.) Add a little grated onion if desired. Add olive oil and red wine vinegar, a bit of sugar, salt and pepper to taste.
Optional - chopped parsley or other fresh herb, toasted sunflower seeds.
Credit: Cook out of the Box - Focus: Beets
Creamed Kohlrabi and Dill
Peel and grate or julienne the kohlrabi - you will want about 3-4 cups to serve 6. Blanch in a large pot of boiling salted water for 3 minutes. Drain and press out moisture.
Melt 4 T. (one half stick) butter in a large pot. Add kohlrabi and toss well. Add 1/2 cup cream, blend well and turn up heat slightly. Cook, stirring, a few minutes until kohlrabi is well coated with cream. Season with salt, a little lemon juice and 1- 2 T. fresh chopped dill.
Credit: Cook out of the Box 2010 - Week 20