Adventures with Kohlrabi

For this assignment, I grabbed some Kohlrabi from Hy-Vee because I had never used it and knew nothing about it.  I searched for recipes, and decided to make Kohlrabi “fries”, a Kohlrabi slaw to go on top of grilled chicken sausages, and a kohlrabi honey crisp apple salad.  I was pleasantly surprised with how all of them turned out, particularly the salad.  I will definitely keep that one in the rotation.

My internet research indicated that kohlrabi had similar texture and taste to a broccoli stem or a combination of a turnip and radish, which proved true, although I think it was sweeter than broccoli and more versatile.  Peeling it was the most difficult part.  I ended up using a paring knife, which worked well, but did not a lot of the vegetable to work with.  Looking back, I should have doubled the amount I bought.

Kohlrabi 1

The first recipe was the fries, which was very simple.  Peel, slice into matchsticks, coat with flour, then fry in canola oil.  The last step was sprinkling the fries with paprika.

https://cooking.nytimes.com/recipes/12350-kohlrabi-home-fries

INGREDIENTS

  • 1 ½ to 2 pounds kohlrabi
  • 1 tablespoon rice flour, chickpea flour or semolina (more as needed)
  • Salt to taste
  • 2 to 4 tablespoons canola oil or grapeseed oil, as needed
  • Chili powder, ground cumin, curry powder or paprika to taste

PREPARATION

  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

Next up was the slaw.  I used a cheese grater to shred the kohlrabi, which worked just ok.  I think larger holes in the shredder would have made it less watery and mushy, although it still complemented the sausages nicely.  I can’t seem to find the recipe I used, but it was very simple, just olive oil, salt, and pepper.

Kohlrabi slaw

The salad was another online find.  I didn’t have fresh tarragon so I used dried, and I didn’t have sunflower seeds so I skipped those.  It was my favorite preparation of the three.  Next time I might add carrots to give it some additional color and variety.

Kohlrabi salad 2

http://cookieandkate.com/2015/crispy-apple-kohlrabi-salad-recipe/

Crispy Apple and Kohlrabi Salad

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 servings
  • Category: Salad

4.5 from 8 reviews

This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.

INGREDIENTS

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves
  • 3 tablespoons toasted sunflower seeds*
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

This was a fun assignment and one that I will do on my own in order to get out of the rut of making the same 3-4 things over and over again!

One thought on “Adventures with Kohlrabi

  1. RobinS says:

    I’m happy to hear that you enjoyed this. There are so many ways to prepare produce and a host of options for good recipes online – you found some good ones!
    I love kohlrabi, especially raw – you can eat a fresh one like an apple.
    You don’t really need to peel them unless the outer skin is really tough (often the kohlrabi in stores right now are young, so the skins should be pretty thin.) Also, purple kohlrabi is only purple on the outside – the inside flesh is the same color as the green variety. If you didn’t peel it, though, the salad would be quite lovely with a smattering of purple here and there.
    Thanks for the post.

    Like

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