Sautéed Kohlrabi Shreds
From ‘The Essential Reference; Vegetables from Amaranth to Zucchini’, by Elizabeth Schneider, adapted for a smaller portion.
1 or 2 kohlrabis
1 tsp olive oil, peanut oil or butter
Optional: 1/2 small shallot, minced
Optional: 1/2 tsp minced ginger
Salt & pepper

Peel the kohlrabi, removing the fibrous outer layer. Halve bulb. (Save the leaves for later.) Grate with a food processor or manual grater to make large shreds. Heat oil in skillet over moderate heat. Toss kohlrabi shreds, with optional ginger and shallot, over moderate heat until tender to taste, a matter of a few minutes. Season.
*The leaves can also be sautéed and eaten with this dish. Here is a variation to this dish: Cut 3 slices bacon across into thin strips. Cook gently in skillet until browned. Drain on paper towel. Add kohlrabi to fat with a pinch of caraway (or chopped fennel) seeds. Cook as above. Season, then sprinkle with bacon bits.

Oven-Braised Kohlrabi Gratin
From ‘The Cook’s Garden – 100 Favourite Recipes and Expert Growing
Advice from Canadian Gardening Magazine’, edited by Liz Primeau. Serves 6.
This comforting side dish is a good complement to roasted or grilled meats. For a
vegetarian version, substitute vegetable stock for chicken stock and add a little grated
cheese to the topping.

1 tbsp. olive oil
3 medium-sized (about 8 cm in diameter) kohlrabi bulbs, peeled and thinly sliced
2 white onions, peeled and thinly sliced
2 tbsp butter
Salt and freshly ground black pepper to taste
1 1/4 cups chicken stock

1/4 cup fresh flat-leaf parsley, chopped
2 cloves garlic, minced
1 1/2 cups dry breadcrumbs

Preheat oven to 400ºF. Brush the bottom and sides of a shallow ceramic or glass baking dish with olive oil. In alternating layers, arrange kohlrabi with onions, adding bits of butter and a little salt and pepper to each layer. Pour chicken stock over all and set to one side.
Toppings: In a mixing bowl, combine parsley, garlic and breadcrumbs. Toss together to blend well. Spread over kohlrabi and press into place. Bake uncovered for 40 minutes or until topping is golden brown.

Kohlrabi with White Sauce
Thanks for the recipe suggestion, Rebecca! (CSA member)

kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped
  • Place the kohlrabi and 1/2 tsp salt in a saucepan. Cover with water and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork but remains firm, about 5 min. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl and cover.
  • Place the butter into the same saucepan and melt over medium heat. Whisk in the flour and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi inot the flour mixture, stirring until thick and smooth. Stir in the cream, 1 tsp salt, nutmeg, white pepper and parsley until well blended. Continue whisking until sauce thickens then cook 10 min more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Daizy's Vegetable Curry

1 onion, chopped
2-3 carrots, chopped
2-3 celery sticks, chopped
4-5 garlic scapes, chopped
1 kohlrabi, sliced and chopped
2-3 cups peas, strings removed
1 can coconut milk
3 cups vegetable or chicken stock
2-3 tbsp Thai curry paste, to taste
1 tsp Bangkok spice mix (ground fennel, sweet basil, chili flakes, galangal, ginger, garlic)
Salt and pepper, to taste

Sauté onions, carrots, celery and scapes for 2 minutes.  Add kohlrabi, peas and any other garden veggies you have available (peppers, parboiled potatoes, broccoli, etc.) and sauté for another 3 minutes.  Add coconut milk, stock, curry paste and spices.  Let simmer until veggies are tender and flavours have melded.  Serve with fresh basil on a bed or rice, quinoa or other grain.

Kohlrabi, red apple and walnut salad
Kohlrabi and Turnip Slaw

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