I have successfully grown a lot of kohlrabi in my garden, and I have a number of recipes. I have usually sliced it thinly and braised it in butter and a little stock, but this is much more delicious.
- 1 tsp butter
- 1 apple-sized kohlrabi, peeled and sliced into batons
- 1 tsp crushed garlic
- 200ml stock
- salt and pepper
- parmesan cheese, grated
- Heat the butter in a small pan, and add the kohlrabi and garlic, and cook for around 3 minutes
- Add the stock, bring to the boil and simmer over a low heat for 15 minutes
- Season with salt and pepper, stir in parmesan cheese
This recipe can be made vegan, or not so vegan.
- 2tbsp Vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic
- 1 kohlrabi, well peeled and chopped
- 1/2 litre vegetable stock
- 1/2 litre water
- 100g cashew nuts OR 200ml double cream
- 4 bay leaves
- 1/2 tsp dried thyme
- a good pinch of white ground pepper
- 1/2 tsp salt
- 2 potatoes
- chilli flakes
- olive oil
- Heat the oil in a large pan and gently fry the onions for around 10 minutes, until soft.
- Add the crushed garlic and cook for a couple of minutes, and then add the kohlrabi.
- Add the stock, water, herbs, salt and pepper, and the nuts if you are using them. Simmer for at least 20 minutes (I watched ‘It takes two’ strictly come dancing for the duration).
- Dice the potatoes and steam until tender
- Remove the bayleaves and puree with a soup wand. Add the cream now if you are using this.
Serve in warmed bowls with the potatoes, and garnish with olive oil and chilli flakes.
Kohl rabi grow well here, in spite of the neglect I mete out to them.
- 1 cauliflower, chopped into florets
- 1 kohlrabi, well peeled and diced
- 60ml (4 tbsp) Plain greek-style yoghurt
- 1 tbsp horseradish
- Salt and pepper
- 4 tbsp chopped chives
- Steam the vegetables, until the kohlrabi is tender
- In a pan, mash the vegetables, and add the yoghurt, horseradish, salt, pepper and chives
- If you want a smoother texture, use a soup wand, but we just went for the rougher texture, and it was lovely.
A revisit – just about to start going through the posts from the old site and adding them back in.
- Kohl rabi, peeled and chopped to 2cm chunks
- Olive oil
- Salt and pepper
- Thyme leaves
- Heat the oven to high (gas 8, 230C)
- Coat the kohl rabi chunks in the oil and season with salt, pepper and thyme. I do this by putting all the ingredients into a large plastic freezer box and giving this a shake
- Roast for 45 minutes.