Tuesday, July 27, 2010

Have any suggestions?

I need to get to bed early tonight, as I'm doing the "Dining Room Host" shift tomorrow morning at 6:30...

But before I go, I wanted to ask if any of you have any favorite recipes or ways of using Kohlrabi? I grew some in my garden this year and they are now ready for eating, but as we've never had them before, I don't know what is the best way to use them? I peeled and sliced one of them as a topping for our lettuce/cucumber salad tonight, but there was quite a bit left over at the end of the meal, as the Kohlrabi tasted mostly like radishes, which none of us (except Mother) relish....


Anonymous said...

Cora, Kohlrabi does taste like radish only milder. Some varieties are sweeter too. We always ate them raw but they could be cooked and mashed but they will still have that characteristic flavor.

If you have alot you might be able to integrate some into stew, spose you might find some recipes on the computer

Anonymous said...

We love them raw, but last year we tried something new and pickled them, they are really good that way:) A little different than we expected, but we all really like them.

Anonymous said...

Last year the community farm that my grandparents belonged to grew kohlrabi, we were given a huge head of it... and I had no idea what to do with it! So I just fried it up and it tasted great. Not the best way to preserve the nutritional value though. If you have a juicer I would recommend juicing some in with other greens and carrots to disguise the taste. I have juiced tons of vegetables that taste wretched on their own (radishes included! They're one of my staples.), but I can't taste them at all when juiced with other veggies.

Anonymous said...

Cora, here is one of my favorite recipes...

Kohlrabi Ham Bake Recipe


* 3 Tbsp butter
* 4 kohlrabi, peeled and diced
* 8 ounces thick ham, diced
* 2 Tbsp fresh chopped parsley
* 3 egg yolks
* 1 cup heavy cream
* 2 Tbsp all-purpose flour
* Pinch of mace (can substitute ground nutmeg)
* Salt and freshly ground black pepper


1 Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes.

2 Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined.

3 Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.

4 Bake for 30-35 minutes or until lightly browned on top. Serve immediately.

Serves 4.

Kimberly said...

I always liked them raw. As a child I would just eat them right out of the garden.