You are currently browsing the category archive for the ‘kohlrabi’ category.
This recipe is from the book Farmstead Chef. My mom made it for her neighbors. She thought it was good, and would make it again, but she said it would be even better with bacon crumbled into it too to give it a stronger flavor. Our CSA member Lynn is one of the aforementioned neighbors, and she liked it so much she asked that I post it here.
I admit, before retyping it from the book, I googled it and found it already typed up here. (I borrowed their picture too.)
- 2 cups fresh zucchini (or any summer squash), shredded
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup freshly grated Parmesan cheese (or any hard granular cheese)
- 1/4 cup bell peppers, finely chopped (I used a mixture of orange, red and yellow)
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon canola oil or non-stick spray for preparing the pan
- Pita chips and sliced raw vegetables for dipping (such as carrots, cauliflower, peppers, rutabaga, kohlrabi, cucumbers, Hakurei turnips, or even blanched green beans).
Preheat oven to 375 degrees F.
Toss the zucchini and the salt in a large bowl. Let sit for an hour to extract the water from the zucchini. (There will be a lot of water.)
Drain the zucchini and press out any excess water.
Mix the mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce until well combined.
Prepare an 8-inch baking dish by lightly oiling it with canola oil or coating with non-stick spray.
Spread the dip evenly into the prepared pan and bake for 15 to 20 minutes at 375 degrees, or until bubbly.Serve hot with pita chips and a variety of fresh, raw vegetables for dipping.
The place I found this recipe makes it sound like a taste of pure bliss. She will no longer eat Kohlrabi any other way:
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks.
2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.
4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.
6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.
Makes 6 portions.
Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):
roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.