Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Fri Mar 29, 2024 12:00 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 10 posts ] 
Author Message
 Post subject: Kohlrabi
PostPosted: Wed Jul 16, 2014 6:31 am 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
What do I make with Kohlrabi. I have 4 that I have received from my CSA?


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Wed Jul 16, 2014 7:19 am 
Offline

Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
We mostly slice them thin and put them in salad. My wife is from eastern europe, and says they cooked with them there too (though ate them raw a lot as well), so I presume there are other things you can do with them.


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Wed Jul 16, 2014 11:55 pm 
Offline

Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
Funny thing - I just harvested the last 8 of my kohlrabi from my spring crop today! I use a lot of them raw, but I also cook a lot, mainly in stir-fries, either sliced thin or julienned, used in place of bamboo shoots for the crunch. They can also be braised in cubes, like turnips, in butter and stock, which is how I was introduced to them many years ago, by a friend's German parents - his Dad growing them, and his Mom cooking them.

_________________
Dave


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Thu Jul 17, 2014 9:14 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Ottolenghi has a couple of kohlrabi salads in Plenty.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Fri Jul 18, 2014 1:12 am 
Offline
User avatar

Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I like it braised, lightly brown it in butter then finish in chicken broth. My husband likes it in a cream sauce. I have also had it as a puréed soup.

Mary


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Fri Jul 18, 2014 9:10 am 
Offline

Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Google "5 Tasty Ways to Prepare Kohlrabi", These are from the Kitchn section of Apartment Therapy. Some look pretty tasty.

fitzie


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Fri Jul 18, 2014 8:49 pm 
Offline

Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
Here's a photo of a "dumbell kohlrabi" that I just harvested:

Image

_________________
Dave


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Fri Jul 18, 2014 11:22 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
"dumbell" was not my *first* thought.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Sat Jul 19, 2014 8:32 am 
Offline

Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
I have always treated them like turnips. Mainly cubed in stew, braised and buttered, or puréed. They are good in bubble and squeak too (and mashed a la tatties and neeps).

_________________
Carey


Top
 Profile  
Reply with quote  
 Post subject: Re: Kohlrabi
PostPosted: Sun Jul 20, 2014 11:23 pm 
Offline

Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
I just made some of this today, which I modeled after a recipe in Key To Chinese Cooking, in which the author suggests using peeled broccoli stems in many dishes. Ever since getting that book (back in the 80s some time!), people have been saving their broccoli stems for me, assuming they don't also do things like this. I have made this so many times I don't really need the recipe, and it is one of those snack foods that people usually eat until it's gone.

Macerated Broccoli Stems, or Kohlrabi

2 cup(s) broccoli stems; peeled and sliced, OR
2 cup(s) kohlrabi; peeled and sliced
1 tsp salt
2 tb sesame oil
1 tb hot oil; optional
2 tb nam prik pao; optional

A. Slice the vegetables 1/8 " thick, and about 3/4x1 1/2" long. Toss with the salt, and set in the refrigerator for 1 hr.
B. Drain any liquid from the slices and taste for saltiness. Rinse, if necessary, and drain again (salad spinner good here). These can be served now, but are best briefly cooked.
C. Heat wok until hot: add oil, swirl, and immediately add vegetables. Toss 15 sec., then remove to a serving dish. May be served warm or cold.

Note: 1 tb hot oil may be substituted for 1 tb sesame oil. 2 tb nam prik pao may be added after cooking.

_________________
Dave


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 10 posts ] 

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 13 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum