Recipe Page: Khol Rabi

Kohlrabi Slaw

Duration: 15 minutes

A classic slaw with a unique twist.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 2 kohlrabi bulbs, peeled and julienned
  • 1 carrot, peeled and julienned
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions

  1. In a large bowl, combine the julienned kohlrabi and carrot.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and pepper to make the dressing.
  3. Pour the dressing over the kohlrabi and carrot mixture, tossing until evenly coated.
  4. Garnish with chopped fresh parsley or cilantro if desired.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve the kohlrabi slaw cold as a refreshing side dish.

Kohlrabi and Potato Gratin

Duration: 75 minutes

A rich potato gratin with delectable kohlrabi.

Utensils

  • Baking dish
  • Small saucepan

Ingredients

  • 2 kohlrabi bulbs, peeled and thinly sliced
  • 2 large potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 cup grated Gruyere cheese
  • Salt and pepper, to taste
  • Fresh thyme leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  2. Arrange a layer of thinly sliced kohlrabi in the bottom of the prepared baking dish, followed by a layer of thinly sliced potatoes.
  3. In a small saucepan, heat the heavy cream and minced garlic over medium heat until warm.
  4. Pour the warm cream mixture over the kohlrabi and potatoes in the baking dish, ensuring they are evenly coated.
  5. Sprinkle the grated Gruyere cheese over the top.
  6. Season with salt and pepper to taste.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Garnish with fresh thyme leaves if desired.
  10. Let the gratin cool for a few minutes before serving.
  11. Serve the kohlrabi and potato gratin warm as a comforting side dish.

Kohlrabi and Chickpea Stir-Fry

Duration: 30 minutes

Easy and delicious stir fry, perfectly balanced with tasty kohlrabi.

Utensils

  • Large skillet or wok
  • Small bowl

Ingredients

  • 2 kohlrabi bulbs, peeled and julienned
  • 1 cup cooked chickpeas
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or agave nectar
  • 1 teaspoon grated fresh ginger
  • Salt and pepper, to taste
  • Sesame seeds (for garnish, optional)
  • Green onions, chopped (for garnish, optional)

Instructions

  1. Heat the sesame oil in a large skillet or wok over medium-high heat.
  2. Add the sliced onion and bell pepper to the skillet and stir-fry for 3-4 minutes until softened.
  3. Add the julienned kohlrabi and minced garlic to the skillet. Stir-fry for another 3-4 minutes until the kohlrabi is tender-crisp.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave nectar, and grated fresh ginger to make the sauce.
  5. Pour the sauce over the vegetables in the skillet, along with the cooked chickpeas.
  6. Stir-fry for an additional 2-3 minutes until everything is heated through and coated in the sauce.
  7. Season with salt and pepper to taste.
  8. Garnish with sesame seeds and chopped green onions if desired.
  9. Serve the kohlrabi and chickpea stir-fry hot over cooked rice or noodles.