Photo by Jake Griggs

We grow the Early White Vienna (pictured) and Korridor (not pictured) varieties.

The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).

Storage

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.

Serving Suggestions

• 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.

Links

Cook out of the Box - Tried and True: Vegetable Pancakes

Recipes

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 Salad

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

Kohlrabi-Radish Salad

Ingredients

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)

Dressing

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

Last updated on March 16, 2012 by Featherstone Farm