Kohlrabi is a member of the cabbage family, along with broccoli, brussel sprouts, cauliflower, etc, but has a milder flavor. Each was developed focusing on a particular plant part. Kohlrabi is a swollen stem that makes a bulb. For years the only variety I grew were White and Purple Vienna. I dropped the purple because it just didn’t do real well for me but the White Vienna has been a good quick cool weather crop. White Vienna is best when the bulb is 2 to 3 inches diameter. I noticed a couple new varieties of kohlrabi in the seed catalog so tried a couple last year. One, named Kossack, takes much longer to mature but the bulbs are good at 8 inch diameter. It was just SOOO big that I am going back to regular size kohlrabi varieties. We will grow a little “Gigante”, a Czechoslovakian heirloom, for fall because it is a good keeper, and will try a different purple variety.
My favorite way to fix kohlrabi is to slice it into rounds for scooping up dip or like carrot sticks for munching and dipping. Kohlrabi is very versatile – fresh and crisp, steamed, mashed, spicy or mild. It is a good substitute for water chestnuts. Julienned or shredded it is a good salad addition. Great in slaw. It will keep for several weeks in a plastic bag in the frig.
Three members shared their kohlrabi recipes:
Linda Hormes likes Kohlrabi and Potato Puree
Dice half a large peeled kohlrabi into half-inch cubes. Boil in salted water until very tender and soft, about 30 minutes. Drain and puree in blender or processor with a few Tablespoons of butter and a little cream. Set aside until potatoes are cooked. Puree is tasty on its own, but I like to cut it with mashed potatoes.
Boil 4 large Yukon gold potatoes, peeled and quartered, until very soft. Drain and mash with butter. The mashed potatoes should be thick, not runny. Stir in the kohlrabi puree. If mixture is too thick, add a little more cream. Add salt and pepper to taste.
Heathir Fosher shared Kohlrabi-Apple Slaw
(adapted from The Commonsense Kitchen by Tom Hudgens, which I cannot recommend enough, it’s just a fabulous cookbook)
one apple chopped up into bits (the recipe calls for Fuji; I just used what I had, Cortland, I think)
one large kohlrabi peeled and chopped up into bits
1/4 of a small red onion, chopped into really small bits
some lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp celery seed
1 tbs canola oil (don’t try to use olive oil instead)
Combine everything in a bowl. Serve chilled. It will keep at least overnight.
Because I’m from Texas, I also added a little bit (1 tsp or so) of mayo, which tamed the flavor and made it a suitable coleslaw consistency.
The original recipe also calls for the apple and kohlrabi to be cut into julienne strips, but I wasn’t sure how to do that. Chopping it all up worked just fine and was more satisfying.
and Mary Jean Bland shared this trick:
Kohlrabi Chips
Peel kohlrabi and slice very thinly. Toss sliced kohlrabi in olive oil, salt and pepper. (For those that like an extra kick – add cayenne pepper as well.) Spread in a single layer on a baking sheet and bake at 450 degrees until slightly browned and crisp. You can do this with beets too.
Kohlrabi Parmesan
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, galic, 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.
Bake at 450 degrees for 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with parmesan cheese. Return to oven to allow cheese to brown, about 5 minutes. Serve immediately.
