Classic Stuffed Kohlrabi
Kohlrabi, Apple and Creamy Mustard Salad
Braised Kohlrabi with Garlic and Parmesan
Kohl Rabi and Potato Gratin
Kohl Rabi with Apples, Dates and Walnuts
Serves 2 as a main course.
Trim a sliver from the root end of each kohlrabi bulb so it will stand upright, and scoop out the middle from the opposite end with a spoon, leaving a thin shell. Chop up the bits that you have scooped out and set them aside. Cook the kohlrabi leaves for 3 minutes in boiling, salted water, drain and chop. In a large frying pan fry the onion and garlic in 1 tablespoon of butter over medium heat until golden and then transfer to a large bowl. Add the pork, rice, spices, tomato puree, egg, chopped kohlrabi and leaves, and salt and pepper to taste. Stir all the ingredients together. Divide the mixture among the kohlrabi shells and put the filled shells in a large pan. Pour in the stock, bring to the boil, lower the heat and simmer the shells, partially covered, for about 45 minutes or until they can be easily pierced with a knife. Transfer the shells to a plate and keep warm, reserving the cooking liquid in the pan. In a small saucepan melt the remaining butter over a medium heat, add the flour and whisk for 2 minutes. Whisk in the cream and stir for 1 minute. Whisk in the reserved cooking liquid. Season to taste with salt and pepper and cook the sauce over medium heat, stirring occasionally for 3 minutes or until it has thickened. Pour the sauce over the shells and serve.
Try with slivered almonds or raw sunflower seeds sprinkled on top. Serves 4 as a side dish
In a bowl whisk the cream until it holds soft peaks then whisk in the lemon juice, mustard and sugar. Season to taste with salt and pepper. Stir in the kohlrabi and apple, and serve.
Serves 2 as a side dish
Heat the butter in a frying pan over a medium heat. Add the Kohlrabi and garlic and sauté them for about 3 minutes. Add the stock, bring it to the boil. Cover the pan, turn down the heat and simmer for 15 minutes, or until the kohlrabi is tender. Season to taste with salt and pepper, and serve sprinkled with Parmesan.
Serve as a main, with salad and a dollop of tomato chutney or pasta sauce - or as a side to roasted meat. You can use other vegetables as well - like courgettes, mushrooms, beetroot, fennel, or parsnips. Serves 4-6
Melt the butter in a medium saucepan over low heat. Add 1 minced onion and cook gently, stirring occasionally, until just soft - about 5 minutes. Add the flour and stir to form a paste, for 1 minute. Slowly pour in the milk, whisking or stirring constantly. Add in the mustard, and season to taste with salt, pepper and nutmeg. Simmer 10 minutes, stirring occasionally. Set aside. Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a large saucepan over medium heat. Add the kohlrabi and 2 chopped onions, and sauté until just soft. Add the carrots, lentils, potatoes, garlic, and water. Bring to the boil, cover, reduce heat to low, and simmer 10-15 minutes or until the water is absorbed. Combine with the white sauce and parsley. Season to taste. Transfer the mixture to a large shallow oven dish. Combine the cheese and breadcrumbs, and sprinkle over the top. Bake 45-55 minutes, until the top is golden and the vegetables are soft.
Serves 1-2 as a light lunch, or 3-4 as a side
Slice the kohl rabi in half. Peel and then shave off shards of the flesh using a vegetable peeler. Slice in to 'lazy' (i.e. not perfect) little julienne strips using a knife. Squeeze over a bit of lemon juice.
Quarter an apple cut out seeds and stalk and then, leaving on the skin, cut into thin little slices. Add to kohl rabi and squeeze over a bit more lemon juice to prevent it from colouring.
Toast a handful of walnuts in a frying pan over medium heat. Once toasted, add to salad, along with the dates.
In a teacup or mug (or a little bowl) gently fold the Greek yogurt with the honey and rosemary leaves. Dollop onto salad and dress using your hands.
Top with a handful of fresh rocket leaves or a few pinches of freshly chopped flat parsley.