Kohlrabi For The Novice Recipes
KOHLRABI WITH WHITE SAUCE
When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too.
Provided by Valerie S.
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
- Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 8.2 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 487.3 mg, Sugar 3.4 g
ROASTED KOHLRABI: GERMAN TURNIPS
German turnips, or kohlrabi, are a versatile vegetable. Turn kohlrabi into a sweet and tender side dish by roasting in the oven.
Provided by Molly Watson
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Enjoy!
Nutrition Facts : Calories 51 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 168 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 4 servings, UnsaturatedFat 0 g
KOHLRABI NOODLES WITH BACON AND PARMESAN
These flavorful low-carb kohlrabi noodles topped with bacon, onion, and Parmesan will turn anybody into a kohlrabi lover! The natural sweetness of the kohlrabi marries perfectly with the other ingredients, for a side dish that's a change from the usual.
Provided by France C
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Cut kohlrabi into thin noodles using a spiralizer.
- Heat a large skillet over medium heat. Brown bacon and onion, until bacon is beginning to crisp and onion is caramelized but not burning, 10 to 12 minutes. Transfer bacon and onion to a small bowl, reserving 1 tablespoon bacon grease in the skillet.
- Add kohlrabi noodles to the skillet and season with salt. Cook noodles over medium heat, stirring occasionally, until they begin to wilt down and soften, 12 to 14 minutes. Stir in butter until melted. Add in bacon and onion mixture and stir in 1/2 the Parmesan cheese.
- Serve immediately topped with remaining cheese and parsley.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 11 g, Cholesterol 31 mg, Fat 15.2 g, Fiber 5.7 g, Protein 8 g, SaturatedFat 6.6 g, Sodium 404.9 mg, Sugar 4.6 g
KOHLRABI FOR THE NOVICE
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.
Provided by MarthaStewartWanabe
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil over medium-high heat.
- Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.
- Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.
- Drain vegetables and place in a serving bowl.
- Top with the honey mixture and butter, stirring to combine.
- Serve immediately.
- To toast nuts in a skillet: Cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.
Nutrition Facts : Calories 115, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.6, Sodium 12, Carbohydrate 11.8, Fiber 1.2, Sugar 9.9, Protein 0.9
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