Two Kohlrabi Recipes

Below are two recipes and a message from member Allison Gordon-Beecher. Many Thanks for your time and effort.

-------------------------------------
Note and recipes from Allison:
I was one of the volunteers manning the table at today's CSA pick-up and, of course, chatted with many people as they came to pick up their veggies. Well, it came out from quite a few that they still had their kohlrabi sitting in the fridge because they hadn't known what to do with it, so I promised that I would post the recipe I had used. I'm actually going to share two, because there was another one that I had planned to try if we ever got another kohlrabi. Maybe someone else can let me know how it came out . . . BTW, I got both recipes off of Recipezaar.com.

Avocado and Kohlrabi Salad

15 min 15 min prep

SERVES 4

Ingredients:

• 3 medium kohlrabi, bulbs
• 2 ripe avocados
• 3 tablespoons lime juice
• 1 scallion, chopped
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• 1/4 teaspoon garlic powder
• salt
• fresh ground pepper
• 1/4 cup crumbled feta cheese

Process:

1. Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.

2. Cut into 1/4-inch-thick slices, then cut the slices into chunks.

3. Place in a bowl.

4. Cut avocados in half lengthwise.

5. Tap the blade of a heavy knife in the pit, twist to remove, and discard.

6. Quarter and peel avocados, then cut into chunks.

7. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.

8. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.

9. Pour dressing over kohlrabi and mix to cover.

10. Mix together the chunked avocados and the kohlrabi mixture.

11. Make a bed of the salad on four plates, and sprinkle each with feta cheese.

12. Serve and enjoy!


NOTE: I only had one kohlrabi so that's all I used, but followed the rest of the recipe as written. I think next time I would cut the dressing in half unless I had the full amount of kohlrabi and avocado. It was a bit much for the amount of salad.


Kohlrabi for the Novice

This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.

by MarthaStewartWanabe

25 min 10 min prep

SERVES 4

Ingredients:

• 4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips
• 1/2 cup carrot, shredded
• 2 tablespoons honey
• 2 tablespoons pecans, toasted and coarsely chopped
• 2 tablespoons lemon juice, fresh-squeezed
• 1/4 teaspoon lemon zest, finely grated
• 1 tablespoon chives, snipped
• 1 tablespoon unsalted butter

Process:

1. Bring a large saucepan of water to a boil over medium-high heat.

2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.

3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.

4. Drain vegetables and place in a serving bowl.

5. Top with the honey mixture and butter, stirring to combine.

6. Serve immediately.

7. To toast nuts in a skillet: Cook them in a dry skillet over mediumlow heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.