Kohlrabi Recipes

1. Roasted Kohlrabi

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

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.

2.  Kohlrabi with White Sauce

Ingredients

• 4 kohlrabi bulbs, peeled and cubed
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons cream
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 teaspoons white pepper
• 1/2 bunch fresh parsley, chopped

Directions

1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

3.  Winter Root Vegetable Salad

Ingredients

• 1 (10 ounce) package mixed baby greens
• 1 red bell pepper, chopped
• 1 sweet potato, peeled and thinly sliced
• 2 stalks celery, chopped
• 1 jicama, peeled and thinly sliced
• 1 kohlrabi bulbs, peeled and diced
• 1 (14 ounce) can artichoke hearts in water, drained and halved
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon oregano
• 1 teaspoon Greek seasoning
• salt and pepper to taste
• 3 pepperoncini peppers, minced
• 1/4 cup crumbled feta cheese

Directions

1. Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.