Monji Haakh- Kohlrabi cooked in Kashmiri Style

 

Ingredients:

• 1 bunch Kohlrabi with greens 1- 1.5 pounds
• 2 tsp mustard oil or any other oil
• 1/2 tsp asafetida
• 2- 3 dry red chilies
• salt to taste
• 4 cups water

Preparation:

Prep the Kohlrabi and the greens:

1. Remove the greens from the bulb of the kohlrabi. Cut out the long stems and keep the greens aside to be used in the dish. Discard the stems.
2. Peel the kohlrabi and cut the root side of the bulb and discard. Any woody feeling portions you simply discard.
3. Chop the greens and slice the bulbs. Give everything a generous rinse.

Cooking:

1. Heat oil until it smokes (mustard oil)
2. Add the asafetida and then add the kohlrabi slices. Saute for a few minutes, then add the water, and chilies and bring it to a boil.
3. Add in the greens and cook until the kohlrabi and the greens are tender (about 30 - 40 minutes)
4. Alternately you can pressure cook it for 5 minutes after the steam builds up in the cooker. In that case, reduce water to 2 cups.

https://www.spiceroots.com

Crisp Apple and Kohlrabi Salad

 

Ingredients:

• 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional, not shown)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds*
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Preparation:

1. 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).
2. 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.

https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/

Kohlrabi Pancakes with Green Harissa

 

Ingredients:

 for the kohlrabi pancakes

• 4 medium-sized kohlrabi, the size of a golf ball, peeled and grated (using large holes of a box grater)
• Salt to taste
• 1 egg
• A little chopped fresh basil
• 1/2 cup flour
• 1/2 cup olive oil for frying
• 2 tablespoons butter for frying

for the green harissa

• 4 cups of rough chopped Hungarian wax peppers, no stem
• 1 large bunch of cilantro, cleaned with a little stem left- rough chop
• 1/2 bunch flat-leaf parsley, cleaned with a little stem left- rough chop
• 2 teaspoons chopped garlic, about 3 cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup extra virgin olive oil
• 2 tablespoons water
• 1 tablespoon of Spanish sherry vinegar
• Optional—1/2 cup lightly toasted pepitas
• Salt to taste

Preparation:

for the kohlrabi pancakes

1. Lightly salt the grated kohlrabi and place in a colander for 5 minutes, allowing the kohlrabi to sweat out some water. Squeeze dry little by little using the palm of your hand.
2. Place the kohlrabi in a mixing bowl and add the egg and basil. Stir until combined. Stir in flour and set aside.
3. Heat a large non-stick skillet on medium heat and add a tablespoon of oil and ½ tablespoon of butter.
4. When the butter starts to brown, add a little dollop of pancake batter to test the seasoning.
5. Lightly fry on both sides until golden brown. Adjust seasoning if necessary.
6. Continue frying the pancakes making little mounds- about 1 inch in diameter or larger, depending on the size you like.
7. Fry both sides a couple of minutes until golden brown and repeat, adding olive oil and butter to the pan each time.
8. Serve warm with green harissa.

for the green harissa

1. Place all ingredients in a blender and blend until very smooth and season well with salt.

https://www.bostonchefs.com/recipe/ana-sortun-kohlrabi-pancakes/

https://publicism.info/food/soframiz/2.html

Kohlrabi Slaw with Jalapeño, Cilantro and Lime

Ingredients:

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
• ½  cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing :

• 1/4 Cup olive oil
• ¼ Cup  fresh orange juice ( juice form one orange)
• 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 Cup honey ( or agave syrup)
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Preparation:

1. Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
2. Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.
3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

https://www.feastingathome.com/kohlrabi-salad-with-cilantro-and-lime/

Roasted Kohlrabi with Parmesan

Ingredients:

• 6 Kohlrabi heads
• 2-3 tbsps Olive Oil
• 3/4 tsp kosher salt
• pinch of Cayenne pepper
• 3 tbsp parmesan
• 1 tbsp parsley

Instructions:

1. Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet.
2. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes.
3. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-kohlrabi-with-parmesan-3561919

Kohlrabi, Apple and Mint Slaw

Ingredients:

• 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
• 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
• 1 tablespoon thinly sliced Fresno chile
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 cups julienned sweet, crisp apple (such as Fuji)
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup cilantro leaves, roughly chopped

Instructions:

1. Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
2. Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

https://www.marthastewart.com/1533819/kohlrabi-apple-and-mint-slaw

Roasted Kohlrabi

Ingredients:

• 4 whole Kohlrabi (about 3/4-pound each)
• olive oil for the pan
• sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 450 degrees F, and adjust a rack to the top third.
2. Cut off the stems and greens from the Kohlrabi (saving them for another use, like stock and/or a stir-fry), and then peel them. Cut about 1/2-inch off each end, and then cut them into approximately 1/2-inch slices, horizontally. It’s important that they’re not too thin!
3. Generously drizzle olive oil on a sheet pan and then dredge each Kohlrabi slice in the oil to coat both sides. (They should not be “swimming” in the oil — just well coated.) Season both sides with salt and pepper, arranging them on the pan with about an inch between them.
4. Place the sheet pan in the preheated 450 degree F oven and roast until golden brown on the surface, and tender on the inside, about 8 to 10 minutes on the first side, and about 4 to 6 on the second. You can test them with a fork -- it should slid out easily when they're done.
5. Serve!

https://cookingontheweekends.com/simple-perfect-roasted-kohlrabi/

Sautéed Kale and Kohlrabi

Ingredients:

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped

Instructions:

• Very thinly slice kohlrabi with slicer.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

https://www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974

Kohlrabi Carrot Fritters

Ingredients:

• 2 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Green onions (for garnish)

Instructions:

• Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
• Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
• In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
• Serve fritters with avocado cream and sliced green onions.

https://www.acouplecooks.com/kohrabi-fritters-with-avocado/

Vegetarian Spring Rolls With Shredded Kohlrabi

Ingredients:

• 1 3/4 ounces thin rice sticks
• 6 ounces marinated tofu, cut in dominoes 1/2 inch wide by 1/4 inch thick
• 1 medium carrot, shredded
• 1/2 pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)
• Salt to taste
• 1 tablespoon ginger, cut in julienne
• 1 tablespoon seasoned rice vinegar
• 1/4 cup roughly chopped cilantro, plus 14 sprigs
• 2 tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves
• 7  8 1/2-inch rice flour spring roll wrappers

Instructions:

• Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.
• Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.
• One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top.  Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.
• Note: To make a quick dipping sauce, whisk together 1 to 2 tablespoons peanut butter with 1 tablespoon of the tofu marinade. Thin out as desired with more marinade or with water.

nytimes.com/2012/03/08/health/nutrition/

 

Kohlrabi and Carrot Slaw

Ingredients:

• 1 large kohlrabi, peeled, stems trimmed off, grated
• 1/4 head purple cabbage, shredded
• 2 medium carrots, peeled and grated
• 1/2 red onion, grated
• 4 tablespoon chopped cilantro
• 1/4 cup golden raisins (optional)
• 1/4 cup mayonnaise 
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

• Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

thekitchn.com/recipe-kohlrabi-and-carrot-slaw-recipes-from-the-kitchn-46627

Roasted Kohlrabi with Parmesean

Ingredients:

4 pounds kohlrabi, peeled, quartered and sliced into small wedges about 3/4 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
1/2 cup grated Parmesan cheese

Instructions:

Heat the oven to 400 F. Line two rimmed baking sheets with kitchen parchment or foil.

Arrange half of the kohlrabi on each prepared pan, then drizzle half the oil on each. Toss to coat, then season with salt and pepper. Arrange the kohlrabi in even layers, then roast on the oven's upper third and lower third shelves, switching halfway, until the kohlrabi is golden brown and tender, 40 to 45 minutes. Sprinkle half the cheese on each layer and bake until melted, about another 5 minutes.

Recipe Source

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Ingredients:

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Instructions:

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot.

Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.

Recipe source

More Fun Kohlrabi Recipes

Kohl-what?!

The kohlrabi is one of the strangest vegetables we grow, and one of the least well-known. Resembling a cross between a turnip and a flying saucer, the vegetable was bred from a wild cabbage plant, similar to broccoli, cauliflower, cabbage, Brussels sprouts, collard greens, and many other similar vegetables, which are all in the “brassica” family. However, unlike all of these other vegetables, the kohlrabi vegetable that we eat is actually the swollen stem of the plant (known as the korm), not a root crop, a leaf crop, or a fruit crop. While you can eat the entire thing, it is only one of two vegetables we grow where the ‘good eating’ part is the stem (the second is fennel- the bulb of this plant is actually the petiole of the fennel leaf). The name comes from the German Kohl ("cabbage") plus Rübe  ("turnip"). You can eat them raw or cooked. This year we are only growing a purple variety (it’s our favorite!), but there are also greenish/white varieties as well.

Quinoa Fried Rice

INGREDIENTS

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken (or veggie) stock
• ¼ small onion (or leeks, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• 1 head Kohlrabi, sliced

Sauce:

• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

INSTRUCTIONS

Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken/veggie stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion, kohlrabi and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve

http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/

Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

Ingredients
2 medium heads garlic
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/3 teaspoon pimenton picante (hot Spanish smoked paprika)
1 teaspoon Dijon mustard
Coarse salt
3 tablespoons extra-virgin olive oil
2 medium or 1 large kohlrabi (1 pound), trimmed
1 1/2 cups arugula, trimmed
1 ounce toasted sliced almonds (1/4 cup)

Directions
Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.

Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Cook's Note: Using the cruciferous arugula -- instead of baby greens or other lettuce -- gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.

Get the Recipe at wholeliving.com

'Carpaccio' of Kohlrabi with Radishes and Blue Cheese

Ingredients:

2 small, young kohlrabi
6 young radishes (try substituting carrots or leeks)
4 Tbsp (60 ml) extra-virgin olive oil
4 tsp (20 ml) white wine vinegar, or white balsamic vinegar
a pinch of Hot English mustard powder
blue cheese (Gorgonzola, Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper

Preparation: 

Strip the leaves off the kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into paper-thin slices. Do the same with the radishes. Arrange the kohlrabi and radish slices on a platter, or on individual salad plates. Whisk the olive oil, white wine vinegar and mustard powder together in a small bowl, and drizzle the dressing over the slices. Season well with salt and pepper, and sprinkle with crumbled blue cheese

http://whatsforsupper-juno.blogspot.com/2009/05/carpaccio-of-kohlrabi-with-radishes-and.html

Fennel Frond and Kohlrabi Leaf Pesto

A great way to use the greens from Fennel and Kohlrabi! This pesto is a perfect spread for crostini, pizza or pasta!

Ingredients:

1 small fennel bulb with lots of bushy fronds

2 garlic cloves, minced

2 tablespoons pine nuts or sliced or slivered almonds (I used almonds!)

5-6 leaves from a Kohlrabi bulb

1 Leek, diced

Kosher salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

2 tablespoons grated Parmesan cheese

Preparation: 

Chop off fennel fronds and coarsely chop enough to measure 1 cup (discard the rest of the fronds, save the fennel for later use, and of course eat the fennel bulb itself, it's great to dip into the pesto-- or roast the bulb and include it on the crostini recipe above).

Coarsley chop the kohlrabi leaves. Sautee the leek, kohlrabi and garlic in about 3 tbsp of olive oil for about 5 minutes. After 5 min, add the almonds (or pine nuts) and the chopped fennel fronds to the pan and sautee for 1 more minute. 

Put the mixture in a food processor or blender. Add 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped. Add 1-2 tablespoons of oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste.

http://www.artisanbreadinfive.com/2009/08/17/kohlrabi-greens-pesto-for-grilled-pizza

http://www.melissaclark.net/blog/2010/09/fennel-frond-pesto.html

Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

Perfect for finger food at a summer BBQ! I also made the Fennel Pesto recipe below and included the pesto on the crostini. Yum!

Ingredients:

2-3 medium kohlrabi, stems, leaves and root ends removed
extra virgin olive oil, for rubbing
½ baguette, cut into rounds (about 12 to 14 pieces)
1 lemon, cut into 1/8″ slices
2 tablespoons confectioners’ sugar for dredging
2 shallots, sliced thinly
olive oil for frying
1 large garlic clove, for rubbing
8 leaves fresh basil
8 leaves fresh rosemary
4 sprigs fresh parsley, stems removed
2 sprigs fresh thyme
pinch of sea salt
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
12 pitted kalamata olives
8 ounces ball fresh mozzarella, sliced into 1/4-inch thick rounds

Preparation:

1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for about 40 minutes or until easily pierced with a fork. Let cool, then cut into ¼-inch rounds.

2. Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.

3. Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Sauté shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.

4. Rub crostini rounds with garlic clove.

5. Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.

6. Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.

7. Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.

8. Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.

http://redhookcsa.com/2011/08/04/kohlrabi-basil-garlic-crostini/

Kohlrabi Purée

This recipe was available for taste testing at last week's Pick-up, thanks to shareholder Tanya Rotenberg!

Look for kohlrabi bulbs that are about 2½ inches in diameter. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. Freshly picked kohlrabi will keep for several weeks in the refrigerator. You'll need both the bulb and the leaves for this recipe.

I've adapted the recipe slightly, mostly because I'm not the type of person who ever has 3 Tablespoons of chicken stock or 1 Tablespoon of lemon juice hanging around in the fridge. The mushrooms do add a nice flavor, but I've left them out before, and the purée still tasted delicious.

Ingredients:
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
Salt and pepper to taste

Instructions:
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don't let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and the cream (or whatever substitute you're using). Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

http://farmgirlfarerecipes.blogspot.com/2011/06/kohlrabi-puree.html