Kohlrabi recipes from our Agriculture Supported Communities program.
NEW! Kohlrabi Home Fries
By Martha Rose Shulman from the New York Times
“Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry. “
1-1/2 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
Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long. 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. 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. Yield: 4 to 6 servings.
From The Rodale Whole Foods Cookbook
Sometimes referred to as turnip cabbage, kohlrabi has a mildly sweet cabbage flavor. This simple preparation highlights its sweetness.
3 medium kohlrabi, peeled, halved lengthwise, and sliced 1/4-inch thick
2 tablespoons butter
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup water
In a large skillet, combine the kohlrabi, butter, sugar, salt, nutmeg, and water. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, tossing occasionally, until the kohlrabi is tender and glazed and no water remains, about 15 minutes. Makes 4 servings.