Kohlrabi

My Dad was a gardener; (1940’s and 1950’s and then he came back to it in the 1970’s….. he loved to grow “unusual” vegetables….kohlrabi was one of his favorites. He prepared it two ways….peeled, cubed and par boiled and then served in a cream sauce (very much the way he cooked white turnips); sometimes he would slice and saute it in butter and add lots of black pepper….He grew both the green and purple. He thought the bugs were less attracted to the purple variety.

Peel, cut up in half inch pieces, and boil until soft (like you would a potato). Then make a cream sauce using water from the boiled kohlrabi instead of milk. Mix sauce and kohlrabi together and Wow.

never saw it befor, bought some seeds .grows like crazy ,now i have some ideas to work with ThAnKS everybody

we have been growing kohlrabi in our garden for the past 7 or 8 years,we love them and have introduced several friends to the veggie,my favourite way is cooking them in butter salt and pepper,i get hungry thinking about this

I first ate kohlrabi when I was in Germany. My aunt used to grow them in her garden. She gave me a packet of kohlrabi seeds. Unfortunately I don’t read German, however I found kohlrabi grown in America is light green while it was purple in Germany. I discovered the vegetable while shopping in an Asian store. I like to cut them into finger sized pieces along with carrots and steam them. Delicious!!!

I got introduced to kohlrabi just recently, but have had no luck finding it since, not even at my farmer’s market.

I DID find it in seedling form at the local nursery, though, so now I’ve planted a purple variety in my tiny urban guerilla garden: I hope it succeeds!

I diced the Kohlrabi and added it to diced carrots, celery, fennel, scallions, minced garlic and ginger and then boiled it in vegetable broth and some lite soy sauce until the veggies were half way tender… then I added spaghetti, more liquid (water or broth) and pulled cooked chicken breasts… season it a little with pepper and boiled until spaghetti was cooked.. then stir in cilantro… I loved it! This can be a soup too pending on how much liquid you add.

I came to this site to find out about the Kohlrabi and decided it add it to my lasagna. It was a wonderful addition!! Such great flavor and texture.

Simple way to prepare Kohlrabi.
Just wash cut up in slices like a sliced tomato or onion and fry in a pan in a butter sauce.
tastes almost like buttered sweet corn when prepared this way.

I get Kohlrabi from my CSA on a regular basis this time of year. I was eating them raw but since they are pretty big decided it would take me forever to eat 1. I googled kohlrabi recipes and found an Hungarian Kohlrabi soup recipe. It is delicious and probably one of the easiest soup recipes I have ever made. I make the soup on a regular basis and have even substituted almond milk for skim milk on occasion. Deelish!!

I too love my kohlrabi raw. Once, when I was having some sashimi, it struck me that the daikon served on the side had similarities with kohrabi. Now for variation I often eat my thinly sliced raw kohlrabi dipped in good quality soy sauce. My husband loves his soy with the addition of wasabi. (I also now eat my radishes that way.)

My only recipe for Kohlrabi (green or purple) is very simple. Peel and eat. I have always loved the stuff and have been eating it raw all my life.

First time I’ve been on this website it’s very interesting. The comments from above describes quite a lot of ideas how to prepare and eat kohlrabi. I’m a sous-chef working in a 5 star-hotel and most of the time we use the kohlrabi to garnish joint plates with it, and one of the most interesting thing to do with, we create roses with them. The next time i comment on this site i’ll try to attach a picture of these roses and a step by step instructions how to put it together.

Don’t forget the leaves. Along with loving the actual vegetable one of my favorite things to cook is Kohlrabi leaf pasta. Just saute some onions and garlic in a little EVOO till tender then add your chopped up kohlrabi leaves and continue to saute for about four mins just long enough to get a slight sauted spinach like wilt on them but short enough that they keep a little snap to them then add a little more EVOO and mix into your cooked pasta with a big helping of fresh shredded Parmesan for “Kohlrabi Agli Olio”

I am trying to find out if the leaves of the kohlrabi can be eaten raw? My hubby likes green smoothies and I want to know if it is ok to use the leaves(raw) in the smoothie.

I don’t know, but maybe someone else reading this does. ~Elise