Kohlrabi Kicks Butt

Okay, here’s a great website to check out for ideas about those wacky vegetables you don’t know what to do with. . . like Kohlrabi!

This is the recipe catalog from the Live Earth Farm CSA in California. This is what they have to say about kohlrabi. Honestly. . . it’s still in your fridge. . .right? So eat it up!

“A favorite way to eat truly fresh kohlrabi is to peel (like a potato; Andy doesn't peel his but I like to) the kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. “
Cooking tips:
• Kohlrabi doesn't have to be peeled after cooking.
• It's excellent cooked or raw. Try it both ways.
• Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
• Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.
• Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
• Sauté grated kohlrabi in butter, add herbs or curry.
• Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
• Chill and marinate cooked kohlrabi for a summer salad. Add fresh herbs.
• Kohlrabi leaves can be used like other cooking greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.

Recipe Corner
Fall Stew with Kohlrabi
from The Rolling Prairie Cookbook, a book put out by an alliance of CSA farmers and families in Kansas.
serves 6
2-3 medium kohlrabi, bulbs & greens
1 tbsp. olive oil
1 large onion, cut in slivers
3 medium carrots, cut in 3/4" chunks
2 medium potatoes, cut in 3/4" chunks
1 C peeled chopped tomatoes
4 C vegetable broth
1 bay leaf
1/2 tsp. dried oregano
1 tsp. salt
freshly ground black pepper to taste
1 tbsp. Dijon mustard
1/2 tbsp. molasses

Separate leaves from kohlrabi bulbs. Peel bulbs & cut into large chunks. Derib leaves & cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions & saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses & mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover & simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves & simmer, uncovered, for another 10 minutes, or until veggies are just cooked.