We often get stuck making the same meals over and over, enjoying the same vegetables, proteins, and starches, but I have something really different to change things up. How about Kohlrabi? Kohlrabi is a part of the cabbage, broccoli and cauliflower family and is very versatile. You can use either the bulb or the leaves in your dishes. Bulbs are used in soups and salads and can be roasted or sautéed while leaves can be cooked and taste similar to collard greens. Let's see what we can do with it!
- A cup of raw kohlrabi is just 36 calories, 5 grams of fiber, and 93% of the Daily Value of Vitamin C
- Kohlrabi is packed with antioxidants which protect your cells from radical damage. Diets high in antioxidant-rich veggies, like kohlrabi, help reduce the risk of diabetes, metabolic disease and premature death
- Kohlrabi is also a great source of soluble and insoluble fiber, helping with gut health, with a healthier immune system, and a lower risk of obesity and bowel disease.
Recipes:
Roasted Kohlrabi with Goat Cheese & Tarragon (runningtothekitchen.com)
- 2-3 large Kohlrabi, nubs sliced off and cut into rounds
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Lemon Juice
- 1/2 tablespoon minced Shallots
- Salt and Pepper to taste
- 1 ounce Goat Cheese
- 1-2 sprigs fresh Tarragon, roughly chopped
- 1 tablespoon toasted Sunflower Seeds
- Preheat oven to 400°F and either lightly grease or line with parchment paper.
- Meanwhile, place a large skillet over medium-high heat on the stove top with 1 tablespoon of the olive oil.
- Once hot, add the sliced kohlrabi rounds to the skillet (you may have to work in batches to fit them all) and cook until golden brown on the bottom. Flip and repeat on the other side. This will take about 4-5 minutes per side.
- Transfer the browned kohlrabi to the prepared baking sheet and roast in the oven until tender, about 10-12 minutes.
- While kohlrabi roasts, make the vinaigrette by whisking together the remaining tablespoon of olive oil, lemon juice, minced shallots, salt and pepper in a small bowl.
- Place the roasted kohlrabi on a serving dish or platter and pour the vinaigrette over top.
- Finish with the crumbled goat cheese, fresh tarragon and toasted sunflower seeds before serving.
Crispy Apple and Kohlrabi Salad (cookieandkate.com)
- 2 small Kohlrabi, cut into matchsticks about 1/4 inch wide
- 1 large Honeycrisp Apple, cored and cut into matchsticks about 1/4 inch wide
- 1/3 cup grated Gouda Cheese
- 1/4 cup fresh Tarragon Leaves
- 3 tablespoons toasted Sunflower Seeds
- Lemon Zest, to taste
- 1-2 tablespoons Olive Oil, to taste
- 1-2 tablespoons Lemon Juice, to taste
- Flaky Sea Salt and Fresh Ground Pepper
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Creamed Kohlrabi (tasteofhome.com)
- 4 cups cubed, peeled Kohlrabi
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Dash Paprika
- 1 large Egg Yolk
- Minced Chives
- Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes.
- Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.
