Kohlrabi with garlic & parmesan

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.

INGREDIENTS:

  • 1 tsp butter
  • 1 apple-sized kohlrabi, peeled and sliced into batons
  • 1 tsp crushed garlic
  • 200ml stock
  • salt and pepper
  • parmesan cheese, grated

METHOD:

  • 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

Kohl rabi soup

This recipe can be made vegan, or not so vegan.

INGREDIENTS:

  • 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

METHOD:

  • 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.

Quick-braised celery

I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.

INGREDIENTS:

  • 1 head of celery, trimmed and cut into 5cm batons
  • 25g butter
  • 75g carrots, cut to match the bits of celery
  • 1/2 large onion, finely sliced
  • 200ml marigold stock
  • Salt, pepper, chopped parsley

METHOD:

  • Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
  • Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
  • Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
  • Take the lid off and boil the juices down to a reduced and thickish stock.
  • Serve with the juices poured over the celery and garnished with chopped parsley

I served this with Roman Beef Stew.

Mashed Cauliflower and Kohlrabi

Kohl rabi grow well here, in spite of the neglect I mete out to them.

INGREDIENTS:

  • 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

METHOD:

  • 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.

Roast Kohl Rabi

A revisit – just about to start going through the posts from the old site and adding them back in.

INGREDIENTS:

  • Kohl rabi, peeled and chopped to 2cm chunks
  • Olive oil
  • Salt and pepper
  • Thyme leaves

METHOD:

  • 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.

Jerusalem Artichoke Soup

Jerusalem artichokes grow well in the Uists, and they are delicious. Two words of warning – they tend to come back every year in the plot. They give me bad wind.

INGREDIENTS:

  • 100g butter
  • 1 large onion, chopped
  • 1 clove of garlic, chopped
  • 1 kg jerusalem artichokes, peeled and chopped
  • 1 stick of celery, finely chopped
  • salt and pepper
  • 1 litre of stock
  • 300ml milk, or milk/cream

METHOD:

  • Melt half the butter and gently cook the onion until soft.
  • Add the celery, jerusalem artichokes, and garlic, season with a pinch of salt, put the lid on the pan and cook gently for another couple of minutes
  • Pour on the stock, bring to the boil, and then simmer until all the vegetables are soft.
  • Puree, then add the milk, bring to a simmer and season to taste. Add more water if the soup is too thick.
  • Whisk in the rest of the butter, and serve with a garnish of toasted nuts or croutons

Ginger and Lettuce soup

Good for when you have bought the cheap veg in the co-op, and you don’t want a salad after all.

INGREDIENTS:

  • 2 onions, chopped small
  • 2 carrots, chopped small
  • 25g butter
  • 1 iceberg lettuce (or similar)
  • 1 cm fresh ginger, peeled and grated
  • 6 sprigs of parsley
  • 1 tbsp flour
  • 1 litre of stock
  • salt and pepper
  • 50ml cream

METHOD:

  • Gently cook the onions and carrots in the butter until soft.
  • Turn up the heat and add the lettuce, ginger and parsley until they wilt, and then add the flour, stirring well.
  • Pour in the stock, and simmer for five minutes or so, until it starts to thicken.
  • Puree the soup, and then pour it through a fine sieve into a clean pan. Add salt and pepper to taste.
  • Reheat the soup, and serve with the cream swirled through, and with croutons.

Curried Parsnip Soup

The famous Jane Grigson recipe.

INGREDIENTS:

  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 very large parsnip, chopped
  • 1 potato, chopped
  • 1 heaped tbsp butter
  • 1 tbsp flour
  • 1 heaped tsp madras curry powder
  • 1.1 litres beef or vegetable stock
  • 1.1 litres water (approx)
  • salt and pepper
  • 150ml cream
  • chopped herbs

METHOD:

  • Gently cook the onion, garlic, potato and parsnip in the butter in a large saucepan. Cover the pan and cook for 10 minutes.
  • Stir in the flour and curry powder, and continue to stir and cook for another 2 minutes.
  • Add the stock, and bring to the boil, and simmer for around half an hour.
  • Puree the soup, and dilute to taste with the water, and season with salt and pepper.
  • Reheat and add the cream, and serve with chopped herbs as a garnish, and with bread and butter.

Red cabbage and cannellini bean stew

I have been experimenting with this stew, and have come up with variations that are vegan, vegetarian or just general. I’ll leave it for you to decide how to go about it.

INGREDIENTS:

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 25g pancetta, (optional)
  • 1 large carrot, finely chopped
  • 2 sticks celery, finely chopped
  • 1 small or half a large red cabbage
  • 2 cans tinned tomatoes, chopped
  • 1 sprig of thyme
  • Salt and pepper
  • 1/2 tsp chopped rosemary leaves
  • 1/2 tsp chopped sage leaves (optional)
  • 1 can borlotti beans or cannellini beans
  • 1.75 litres of stock (vegetable or beef)

METHOD:

  • In a large pan, heat the olive oil and add the pancetta, onions, garlic, carrots and celery, and fry gently until the vegetables start to brown slightly.
  • Add the cabbage, tomatoes and thyme, stir and cook until the cabbage is tender.
  • Add the stock, the can of beans including liquid, 1 tsp salt and a good amount of black pepper, as well as the other herbs. Cook over a very low heat for two hours, keeping a check to make sure it is not sticking.
  • Once the stew is cooked, check for seasoning, and add extra stock if it seems to need it.

This recipe is based on several others, some of which use Italian black kale, luganega pork sausage, omit the sage, etcetera. Please experiment.

Crecy Soup

This is one of my stand-by recipes, a lovely buttery soup. The type of rice used can be varied, and I have made up the weight of carrots with other root vegetables in the past. The stock can also be varied, as can the garnish. The thyme is an important flavour though, don’t mess with the thyme. Very flexible.

INGREDIENTS:

  • 75g butter
  • 250g carrots, peeled and sliced
  • 1 onion, chopped
  • salt and pepper
  • 25g rice
  • 1 sprig of thyme
  • 700ml stock (vegetable, chicken or beef)
  • Garnish, could be chopped chives, parsley, chervil etc.

METHOD:

  • In a saucepan, melt 50g of the butter, and add the onion and carrots and a pinch of salt and pepper. Put the lid on the pan, and cook very gently for 10 minutes or so.
  • Add the rice, thyme and stock, and bring to the boil. Simmer for 30 minutes.
  • Remove the thyme sprig and puree the soup. Reheat, check the seasoning, and whisk the last of the butter into the soup.
  • Garnish with chopped herbs, and serve with croutons