Caramelized Kohlrabi Soup

Recipe & Pic from NYT Cooking

This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!

Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.

3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes

¼ cup olive oil

1 ¾ tsp salt

½ tsp black pepper

1 large onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

grated parmesan and smoky chili powder as needed for garnish

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Curried Kohlrabi Fries

2021 Week 12 Newsletter

Recipe & Pic From Dishing Up The Dirt

Roasted kohlrabi is just so sweet and tender, and now that we're temporarily enjoying some cooler evenings, I feel confident in telling you to heat up your oven again! Serve these on their own as a snack or as a side for burgers.

~Rae

Cilantro-Yogurt Sauce

3/4 cup full fat plain yogurt

1 small clove of garlic, minced

2 Tablespoons minced cilantro

1 teaspoon honey

1 teaspoon extra virgin olive oil

pinch of salt

Curried Kohlrabi Fries

1 1/2 - 2 pounds kohlrabi, peeled

2 1/2 Tablespoons chickpea flour (can sub with all purpose flour if need be)

1 teaspoon good quality curry powered

1/8 teaspoon crushed red pepper flakes

pinch of salt

4 Tablespoons peanut oil

Minced cilantro for serving

Flakey sea salt for serving

Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.

Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).

In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.

Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.

Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.

Recipe: Cream Of Kohlrabi Soup

Pic from The Spruce Eats

From 2021 Week 1 Newsletter

I always had trouble figuring out what to do with Kohlrabi until my best friend (a former Lowlands CSA member) made me this dish and I fell in love! Try serving with toasted bread spread with oregano compound butter or plain butter with a bit of minced green garlic.

- Rae

2 tablespoons butter

1 medium onion (chopped)

1 pound kohlrabi bulbs (peeled and chopped)

2 1/2 cups stock (vegetable)

2 1/2 cups milk

1 bay leaf

Salt (to taste)

Freshly ground pepper (to taste)

Melt 2 tablespoons butter in a large pan with a lid. Add 1 medium chopped onion and cook gently until soft, about 10 minutes.

Add 1 pound kohlrabi bulbs, peeled and chopped, and cook 2 minutes.

Add 2 1/2 cups vegetable stock, 2 1/2 cups milk, and 1 bay leaf to the pan and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

Using an immersion blender, conventional blender or food processor, purée soup until smooth.

You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.

Season to taste with salt and pepper. 

Recipe: Kohlrabi & Potato Gratin

from Boston Organics

2 Tbs. butter

2 cups heavy cream

2 tablespoons crème fraîche or sour cream

1 cloves garlic, minced

1/2 teaspoon minced thyme

Salt and freshly ground pepper

4 large potatoes (2 pounds), peeled

1 large kohlrabi, peeled

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors.  Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.

Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes to reabsorb the excess liquid before serving.

Recipe: Simple Chard, Kohlrabi, & Cucumber Salad

adapted from Serious Eats

From Food 52:  "This is the rescue recipe for all you with a weekly source of vegetables from your CSA. The kohlrabi is nice and crunchy the first few hours then pickles in the days to come."

Dressing

3 tablespoons Rice Vinegar
1/2 teaspoon Honey
1 tablespoon Finely minced shallots
 Salt to taste
 Slaw

1 Medium Kohlrabi (about softball size) Julienned
 2 Cucumbers whatever adds up to 2 cups
 2 cups Swiss Chard about 8 stems

Combine the dressing ingredients into a lidded jar and shake, shake, shake.

Dice the chard stems and roll the leaves and cut into thin ribbons. In a medium sized bowl, combine all the ingredients and start with about 2 T of the dressing add more to taste.

Recipe: Apple, Fennel, & Kohlrabi Salad

Adapted from Dishing Up The Dirt

1/4 cup apple cider vinegar
3 tablespoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra virgin olive oil
1-2 kohlrabies, stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
1/4 cup walnuts or other favorite nuts, roughly chopped (optional)
1/4 cup good quality blue cheese or goat cheese, crumbled (optional)
1/4 cup minced parsley (optional)

In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined. Add all the thinly sliced vegetables to the bowl and toss well to combine.

Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.

Recipe: Kohlrabi Fritters With Cashew Cream Sauce

One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!

Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste

Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)

Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.

Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.

Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.

Recipe: Kohlrabi Chips With Hippie Ranch Dip

From Dishing Up The Dirt

4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)

2 Tablespoons grapseed oil (or olive oil)

2 teaspoons fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

For the hippie ranch dip:

1/4 cup tahini

3 Tablespoons water + more to thin if necessary

1 Tablespoon fresh lemon juice

2 Tablespoons nutritional yeast

2 cloves of garlic, minced

1/4 cup fresh dill, minced

1/4 cup fresh parsley, minced

2 teaspoons onion powder

pinch of ground cayenne pepper

fine sea salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin-however a sharp knife and a steady hand will do the trick.

Toss the kohlrabi with oil, salt, pepper and cayenne. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.

While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.

Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!