Kohlrabi recipes

KOHLRABI CAKES WITH YOGURT MINT SAUCE                   Serves 4 to 6

 

Sauce:

 

1/3 cup plain yogurt                                                     3 T. chopped fresh mint leaves

1 tsp. lemon juice                                                                    pinch of salt

 

Mix sauce ingredients.  Chill at least 30 minutes before serving.

 

Kohlrabi Cakes:

 

4 kohlrabi bulbs                                                                       ¼ cup chopped green garlic*

2 flax seed eggs** (or 2 regular eggs)                          2 T. dried bread crumbs

1 teaspoon salt                                                             ¼ tsp. crushed red pepper flakes

black pepper to taste                                                    olive oil

 

* or use 1 teaspoon  fresh minced garlic

**To make 1 flax seed egg,  mix 1 tablespoon ground flax seed with 3 tablespoons water.  Let set 15 minutes before using.

 

Peel and shred kohlrabi.

Place in clean cloth towels or paper towels.  Squeeze out liquid.

Place shredded kohlrabi in mixing bowl.  Add garlic, eggs, crumbs and seasonings.

Stir to blend.

Heat oil in fry pan,  until a drop of cold water sizzles when added.

Drop scoops of kohlrabi mixture into oil.  Cook 3 to 4 minutes, then turn and cook othr side.

Drain on paper towels.

Serve with yogurt/mint sauce.

 

 

KOHLRABI CAKES WITH YOGURT MINT SAUCE                   Serves 4 to 6

 

Sauce:

 

1/3 cup plain yogurt                                                     3 T. chopped fresh mint leaves

1 tsp. lemon juice                                                                    pinch of salt

 

Mix sauce ingredients.  Chill at least 30 minutes before serving.

 

Kohlrabi Cakes:

 

4 kohlrabi bulbs                                                                       ¼ cup chopped green garlic*

2 flax seed eggs** (or 2 regular eggs)                          2 T. dried bread crumbs

1 teaspoon salt                                                             ¼ tsp. crushed red pepper flakes

black pepper to taste                                                    olive oil

 

* or use 1 teaspoon  fresh minced garlic

**To make 1 flax seed egg,  mix 1 tablespoon ground flax seed with 3 tablespoons water.  Let set 15 minutes before using.

 

Peel and shred kohlrabi.

Place in clean cloth towels or paper towels.  Squeeze out liquid.

Place shredded kohlrabi in mixing bowl.  Add garlic, eggs, crumbs and seasonings.

Stir to blend.

Heat oil in fry pan,  until a drop of cold water sizzles when added.

Drop scoops of kohlrabi mixture into oil.  Cook 3 to 4 minutes, then turn and cook othr side.

Drain on paper towels.

Serve with yogurt/mint sauce.

SOUTH OF THE BORDER SNACKS

 

Fresh peeled kohlrabi

Lime juice

Chili powder

 

Slice kohlrabi about 1/8 to ¼ inch thick.

Dip in lime juice then in chili powder.

 

KOHLRABI SANDWICHES

 

Peel and slice I kohlrabi.

Butter a slice of whole wheat or pumpernickel bread.

Top with kohlrabi slices, sprinkle lightly with salt and pepper if desired, then add a second slice of bread.

 

SAUTEED KOHLRABI

Make as much as you want, any way you want.

 

1 or more kohlrabi                                                       unsalted butter

finely chopped kohlrabi leaves                                    heavy cream

seasonings of your choice (parsley, garlic, thyme, curry, red pepper, salt, black pepper, cumin, coriander, ginger, or other)

 

Peel and cube kohlrabi.

Melt butter in saute pan.  Add kohlrabi and cook until almost tender.

Add  chopped leaves and saute 1 to 2 minutes.

Add a dash of cream and season as desired.

 

 

SOUTH OF THE BORDER SNACKS

 

Fresh peeled kohlrabi

Lime juice

Chili powder

 

Slice kohlrabi about 1/8 to ¼ inch thick.

Dip in lime juice then in chili powder.

 

KOHLRABI SANDWICHES

 

Peel and slice I kohlrabi.

Butter a slice of whole wheat or pumpernickel bread.

Top with kohlrabi slices, sprinkle lightly with salt and pepper if desired, then add a second slice of bread.

 

SAUTEED KOHLRABI

Make as much as you want, any way you want.

 

1 or more kohlrabi                                                       unsalted butter

finely chopped kohlrabi leaves                                    heavy cream

seasonings of your choice (parsley, garlic, thyme, curry, red pepper, salt, black pepper, cumin, coriander, ginger, or other)

 

Peel and cube kohlrabi.

Melt butter in saute pan.  Add kohlrabi and cook until almost tender.

Add  chopped leaves and saute 1 to 2 minutes.

Add a dash of cream and season as desired.