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Kohl rabi - cooking the strangest creature in the garden?


 
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molloyv
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Joined: 28 Jun 2009
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PostPosted: Tue Jul 28, 2009 3:04 pm    Post subject: Kohl rabi - cooking the strangest creature in the garden? Reply with quote

Until I started planning my veg garden last year I had never even heard of kohlrabi. Now I am glad to see I have a few specimens growing and have just harvested the first of them. I was very interested to see how they tasted. I boiled and added butter, and seasoned with salt and pepper. I have to say I was a little dissapointed. Have any of you a good way of cooking the kohlrabi? I have considered frying and cooking in the oven - but I dont want to waste all my produce on a long line of failed experiments. Any good recipes/experiences out there ?
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windy
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PostPosted: Tue Jul 28, 2009 3:52 pm    Post subject: Reply with quote

hi , why not google "how to cook kohlrabi" you'll get loads of recopies
hope this helps
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James Kilkelly
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PostPosted: Tue Jul 28, 2009 4:15 pm    Post subject: Reply with quote

Young kohlrabi are nice steamed, no need for peeling like this either.

Mature ones you can peel off the outer skin, then dice and boil for eating with spuds.
Serve mashed with a little melted butter and/or cream

Boiled lightly whole you can cut it into strips and toss in an oil and vinegar dressing, then chill to serve with cold ham or other meats.
Young kohlrabi can be served like this uncooked, nice and crispy.

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Bobwilliams
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PostPosted: Tue Jul 28, 2009 4:45 pm    Post subject: Reply with quote

molloyv kale, broccoli, cauliflower, cabbage and brussel sprouts are all closely related to kohlrabi. So you can do pretty much similar things to them. My favourite is to stirfry them. Twisted Evil
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DeanRIowa
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PostPosted: Fri Aug 21, 2009 2:06 pm    Post subject: Reply with quote

Here is a nice way of using them as a Salad.

Kohlrabi Cole Slaw

Dressing:
1/4 cup cream
1 tablespoon lemon juice
1/2 tablespoon mustard
1/2 teaspoon sugar
Fresh mint, chopped
Salt & pepper

Slaw:
1 lb kohlrabi
2 apples

Directions:
Trim and peel the kohlrabi. Peel and core the apples. Slice both into long thin strips like matchsticks, or if you prefer, grate them coarsely. You want an equal volume of each. Whisk the cream by hand until it just starts to thicken and get fluffy, about a minute. Gently stir in the other dressing ingredients and toss the kohlrabi and apple with the mixture.

Dean
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Redfox
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PostPosted: Tue Jan 05, 2010 2:21 pm    Post subject: Reply with quote

My mother used to make a version with sour cream or cream faiche. Peal the root and dice into 1x1cm cubes. Put in a pot and add a little vegetable stock and simmer for 10 minutes. Add pepper, salt, dill or fennel as well as the sour cream. This goes great with any meat dish.
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cathd
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PostPosted: Fri Mar 19, 2010 5:14 pm    Post subject: Reply with quote

I recently had them chopped very finely- thick matchstick fine, but still with some bite to them, then sweated in butter. Yuuuuummmy!
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