Though the name is German, kohlrabi is most often found in
Indian-flavored dishes. Another member of the cabbage family,
kohlrabi shares some flavor with it as well. It's usually described as a
lighter, sweeter cabbage heart. It stands to reason, then, that many of
the health benefits and uses of kohlrabi are the same as you would find
in cabbage. Try substituting kohlrabi in your favorite cabbage recipe,
or try some of these:
Kohlrabi Kohl-Slaw with Apples
3 good-sized kohlrabi
1 -2 carrot (enough to give the slaw some color)
1/4 cup sugar
1 tablespoon cider vinegar (about a Tablespoon or so)
1/4-1/2 cup mayonnaise (about 1/4 to 1/2 cup)
1 diced apple
Shred kohlrabi and carrots and put in a bowl. Sprinkle the sugar on top of the shredded mix, and let it sit at room temp for about an hour. (Sugar can be altered to suit your taste).
Add apple, vinegar, and mayo and mix. If you desire a creamier mixture, you can add additional mayo. Season with pepper. Serve immediately or chill.
4 -5 medium kohlrabi, with greens, washed, about 2 lbs. (1 kg)
3 tablespoons vegetable oil
4 bay leaves
1 teaspoon finely chopped garlic
2 serrano peppers, finely chopped (optional)
1/2 teaspoon crushed carom seeds
1 tablespoon ground coriander
1/2 teaspoon cracked black peppercorns, to taste
1/2 teaspoon turmeric
1 1/2-2 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon garam masala (to garnish)
Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens. Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove. Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat. Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.
Kohlrabi and Carrots
1 medium kohlrabi, peeled, chopped into 3/4-inch cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. Add nutmeg and butter.
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