Archive for the 'Kohlrabi' Category

Root Vegetable Fritters

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.


1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying

1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
3) Transfer the mixture into a large mixing bowl. Spread the mixture into the bowl to allow it to cool down.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.

Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.

Sear the fritters!

In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.

When they’re browned on both sides drain on a paper towel and serve.

Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.


Wednesday, January 19th, 2011

Sara Jones, Tucson CSA

Also works great with turnips instead of kohlrabi.
Because of its crisp, crunchy texture, kohlrabi is great served
raw. If you want to practice your knife skills, julienne the
kohlrabi, otherwise, it is fine grated. If you have large
radishes use some in this recipe, too.

3 small to medium kohlrabi bulbs, peeled and grated
1 small clove garlic, minced
2 tablespoons mayo
1 heaping teaspoon Dijon mustard
About 2 tablespoons orange juice, plus the zest from one
1 handful arugula or watercress, chopped into thin ribbons
1 tablespoon poppy seeds (optional)

Whisk together the garlic, mayo, mustard and orange juice.
Pour mixture over kohlrabi and toss to coat. Add arugula just
before serving to prevent

Fennel and Kohlrabi Salad

Friday, January 15th, 2010

1 medium kohlrabi
1 medium fennel bulb
Small handful arugula (optional)
Lemon-Caper Dressing  (quantity will provide leftover dressing)
1 large handful small capers (didn’t have any—salad fine without them)
The juice of 1 large lemon + more for crisping the fennel
Twice the amount of extra virgin olive oil (as lemon juice)
Black pepper
Sea salt
1 heaped teaspoon wholegrain mustard
– To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.
– To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.
– Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
– Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve a wedge of the frittata with some salad and some of the leftover dressing drizzled on top.

Kohlrabi Fritters

Monday, April 14th, 2008

Tina Hansleben, Tucson CSA

3 medium kohlrabi bulbs (I have substituted many
different root vegetables such as carrot, beet, potato, and

¼ cup flour of choice (I have used many different kinds
of wheat free flours with success.)

1 egg
1 tablespoon dried dill or more if fresh
juice of one lemon
peel of one lemon
½ teaspoon salt
Sugar, to taste
Chèvre, to garnish

Shred kohlrabi into a large bowl. Add egg, dill, lemon
peel, salt, flour, juice from 1/2 lemon. Add a little more
flour if the mixture is still very wet, you want the
kohlrabi to stick together.

Heat a pan to medium with oil. Scoop out the mixture in a ¼ cup measure and press down with a spoon. Drop mixture onto the pan, flatten with a spatula and fry until golden on each side.

Mix remaining lemon juice with a little sugar until you have a
sweet concoction to drizzle onto the fritters at the table.

Top the fritters with chevre.

Kohlrabi Coleslaw

Monday, March 24th, 2008

Sara Jones, Tucson CSA

About 3 cups shredded kohlrabi and/or cabbage
1 small fennel bulb, shredded
2 carrots, shredded
½ red onion, finely sliced
½ sour apple, shredded
2 teaspoons sugar
¼ cup mayo (or use a couple tablespoons olive oil)
2 tablespoons apple cider vinegar
1 pinch celery seeds, poppy seeds or crushed fennel seeds
Salt and Pepper to taste

Mix the shredded vegetables together. Mix the rest of the
ingredients in a separate bowl then pour over vegetables,
tossing well to coat. Let salad sit for at least 30 minutes
before serving.

Kohlrabi and Fennel Salad

Sunday, June 3rd, 2007

2 kohlrabi bulbs, peeled and sliced
1 fennel bulb, thinly sliced
1 teaspoon olive oil
salt and pepper to taste
juice of 1/2 lemon
¼ cup feta cheese

Steam or boil the fennel and kohlrabi for about 15 minutes. Drain and cool.

Mix with salt, black pepper, oil, lemon juice and crumbled feta. Chill well.

About Kohlrabi

Sunday, June 3rd, 2007

Kohlrabi (Brassica oleracea Gongylodes Group) is a stout cultivar of the cabbage. The name comes from the German Kohl (“cabbage”) plus Rabi (“turnip”), because the swollen stem resembles the latter. Its origin in nature is the same as that of cabbage, broccoli, cauliflower, and brussels sprouts: they are all bred from, and the same species as, the wild mustard plant. It was apparently developed in northern Europe shortly before the 16th century. The first description of kohlrabi was by a European botanist in 1554. By the end of the 16th century it was known in Germany, England, Italy (where the Romans called it “Pompeii cabbage”), Spain, Tripoli and the eastern Mediterranean. It is said to have been first grown on a field scale in Ireland in 1734 and in England in 1837. In the United States, records of its use go back to 1806.

It’s a distinctive-looking vegetable with a swollen, nearly spherical, Sputnik-like shape, pale green and purple-tinged, marked by points where the leaf stems were attached.

Recently rediscovered by many chefs, it has gained an enthusiastic new following and is being paired with exotic flavors in many innovative dishes.

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. The young stems in particular can be as crisp and juicy as an apple, although much less sweet.

Storage Tips

Store kohlrabi, refrigerated and wrapped in plastic, for up to a week.

Simply rinse under cool running water.

Cooking Tips

Kohlrabi should be peeled to remove the fibrous layer just under the skin. It can be peeled before or after cooking.

Peel kohlrabi, cut it into 1/4” slices or sticks and sauté in butter or olive oil, or boil and mash like potatoes.

The leaves of the kohlrabi can be eaten but must be cooked. They have a flavor similar to kale. But it is the kohlrabi bulb that kohlrabi is really grown for. The bulb can be eaten either raw or cooked. It can be prepared as crudités, grated, used in gratins, soups, stews or purées, sautéed or steamed.

Peel the bulbs and grate them raw to add to to salads or slaws.  If not served raw, it can be sautéed or steamed like turnips.  Cut it into 1/4” slices or sticks, and sauté in butter or olive oil, or boil and mash like potatoes.  It can also be added to soups, stews or purées.

Fish Fillets with Kohlrabi

Sunday, June 3rd, 2007

1 lemon
1 tablespoon sugar
1 kohlrabi bulb, peeled and thinly sliced
1/2 tablespoon fennel leaves, finely chopped
4 teaspoons butter
2 fillets of fish (salmon, tuna, mahi-mahi, etc.)
2 cups milk

Remove the zest of a lemon, slice it into very thin strips and place in a small saucepan with the juice of the lemon and the sugar; cook slowly for 15 minutes.

Peel the kohlrabi and slice it as thinly as possible, then cook it gently in a covered pan in butter. At the end of the cooking, add the partly “candied” lemon zest.

Spread the kohlrabi in a deep dish; place on top the fish fillets that have been poached in milk; garnish with finely chopped fennel leaves.

Moroccan Slaw

Tuesday, March 6th, 2007

Sara Jones, Tucson CSA

Consider using any combination of mixed grated root vegetables-

preferably beets, carrots and turnips or kohlrabi.

1 cup beets, peeled and grated
1 cup carrots, scrubbed and grated
1 orange or grapefruit, peeled and cut crosswise in thin slices

Dress with:
1 pinch ground cumin
1 pinch ground coriander
¼ cup yogurt
cashews, chopped
fresh cilantro, chopped
salt and pepper

You can replace the yogurt with oil and apple cider vinegar.

Refrigerate before serving.