If you’re looking for a recipe for the kohlrabi in your CSA share, this is a good place to start.
I bet most of the Google searches for “kohlrabi” are made by people who just received a few in their CSA share. It’s been one of the unexpected culinary delights of our CSA experience – tatsoi is another one.
Kohlrabi has an easy-going, slightly sweet flavor and a crispy, juicy texture that works well raw or cooked. Cut away the little stem bases on the sides and peel the tough outer and less tough inner layers. Grate or slice it into salads and slaws, roast “fries” or add it to a sauté. Save the greens! You can cook them like you would any other greens.
I started looking for a kohlrabi recipe the other night but then decided to clear out the refrigerator’s vegetable drawer and start chopping. I also raided the deli drawer and found a thick slice of ham that I chopped up too. Hopefully someone wasn’t planning to have that for lunch – sorry, honey!
Do you save broccoli stems? Don’t relegate them to the compost or trash. Just peel off the brown leaf bases and any other tired looking parts and use them like you would any other vegetable. I use them in slaw, pasta sauces, stir-fries and sautés like this one. They’re pretty hardy so they last longer than broccoli florets do in the frig.
You can use the recipe below as a jumping off place for a kohlrabi sauté, or, for more ideas, check out the list below of additional ingredients that complement kohlrabi.
Kohlrabi and Friends Sauté
You’ll need a large pan. That’s it.
- 2 medium kohlrabi, peeled and sliced into 1” julienned pieces
- 2 medium carrots, sliced into 1” julienned pieces
- 2 broccoli stems, sliced into 1” julienned pieces
- 1/2 red bell pepper, sliced into 1” julienned pieces
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
Options for additional ingredients that work well with kohlrabi:
- Ham or other smoked or cured pork products
- Cabbage, Napa cabbage, spinach, bok choy or tatsoi
- Lemon juice and/or zest
- Dill, parsley, thyme or basil (or basil pesto)
- Parmesan, Pecorino, feta or goat cheese
Heat olive oil in a large pan. Add kohlrabi, carrots, broccoli, red bell pepper and onion. Cook until crisp tender. Add garlic (and optional ham) and cook one minute more.
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