Kohlrabi Recipes Jamie Oliver

KOHLRABI FRITTERS

Steps:

• First, prepare the kohlrabi. Cut off the leaves and stalks, and then peel the vegetable. It can be quite tough, so I found that it was much easier to use a knife than a peeler. Once peeled, cut out any particularly tough areas, such as the root, and then grate the remaining flesh.
• Squeeze the grated kohlrabi in kitchen paper to remove any excess moisture (don't worry if you can't get every last drop).
• Peel and grate the carrots, and mix the two grated vegetables in a large bowl. Add the chopped spring onions and chives, along with the eggs, flour, and plenty of seasoning. Mix thoroughly.
• Heat a couple of tablespoons of oil in a large frying pan. Once the oil is hot, turn the heat down just a touch and begin to add the fritter mixture. You'll need to cook the fritters in a few batches ­ I did about three in the pan simultaneously. Use about two heaped tablespoons of the mixture per fritter, and gently press it down so that the fritters don't end up too thick in the middle. Cook for around 3 minutes, until the underside is golden brown and crispy, and then carefully turn each fritter over with a flat spatula. Repeat with the other side.
• When the fritters are ready, transfer them to a plate lined with kitchen paper to drain off any excess oil. If you want to, you can keep them warm in the oven while you cook the next few batches. You will probably need to add a touch more oil to the pan in between batches, to ensure that the fritters become golden brown rather than charring.
• Serve warm.

QUINOA PILAF

Steps:

• 1. Place quinoa in a medium saucepan and fill with cold water. Run the pieces of quinoa together and scrub off saponins (a bitter substance produced by the plant to protect the seeds from birds and insects - nature at it's best!). You will see the water become cloudy. Carefully pour off water and add chicken broth. 2. Cook quinoa, partially covered, over medium-low heat until water level is even with the level of quinoa, about 10 minutes. Turn off heat and cover. Allow steam to finish the cooking process for 10 minutes. 3. Transfer quinoa to a serving bowl and add parsley, almonds, raisins, zest, salt, and pepper.

CUCUMBER, KOHLRABI AND SPINACH SALAD

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

KOHLRABI & LEEK SOUP

Steps:

• Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed. Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.

ROASTED KOHLRABI: GERMAN TURNIPS

Steps:

• Enjoy!

KOHLRABI & CARROTS

Steps:

• Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
• Drain.
• Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
• Add nutmeg and butter.
• serve.