Kohlrabi Rice Recipes

ROASTED KOHLRABI

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

KOHLRABI RICE

Steps:

• heat the oil in medium pot, fry the onion in the hot oil till tender, add meat cubes and cook on high heat until the meat changes its color, add the kohlrabi cubes and cook for additional 5 minutes.
• add water to the pot until it is 1/2 inch over the mixture and let it boil till the meat and kohlrabi is tender, add spices and salt and the ground lime to your preference.
• let the mixture on heat until all the liquids are almost gone(we need a little moisture to incorporate the mixture with the cooked rice).
• remove the pot from fire and add the rice gradually to the meat and kohlrabi mixture and mix them together until they are well incorporated.
• serve hot, enjoy.

KOHLRABI SIDE DISH IN CREAMY SAUCE

Steps:

• Gather the ingredients.
• Cut away the peel, being sure to remove any woody or stringy parts , just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If your kohlrabi is fresh, save some of the inner, tender leaves for garnish. Note: The younger the kohlrabi is, the better. Older vegetables become woody and very pungent. If you do have a large one, you will not need as many, but you may have to remove more of the peel.
• Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
• Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.
• Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
• Cook the flour in the butter over medium heat for several minutes, stirring constantly.
• Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
• Season to taste with freshly grated nutmeg and salt.
• Stir in the cooked kohlrabi and heat through.
• Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation.
• Enjoy! Serve the kohlrabi with salt potatoes or rice and a pan-fried schnitzel or "Frikadellen" (seasoned hamburger patties) or a couple of fried eggs. Breaded, pan-fried fish fillets would also be good.