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Kohlrabi

KOHLRABI AND CABBAGE SLAW

Ingredients:

  • ½ lb. kohlrabi, peeled
  • ½ lb. cabbage, cored
  • ½ cup mayonnaise
  • 2 tbsp. spicy mustard
  • 2 tbsp. Dijon mustard

 

Directions:

  1. Grate the kohlrabi on a manual grater and thinly slice the cabbage.
  2. Place the kohlrabi and cabbage in a large bowl. Add the mayonnaise and both kinds of mustard. Mix well, using a fork to help separate the pieces of vegetable and spread out the mayonnaise and mustard.
  3. Serve and enjoy or refrigerate for up to 3 days. 

KOHLRABI SPRING ROLLS

Ingredients:

  • 5 cups shredded kohlrabi
  • 2 cups shredded carrot
  • 1 tbsp. ginger
  • 1 tbsp. garlic
  • 2 tbsp. vegetable oil
  • 16 egg roll wrappers

 

Directions:

  1. Preheat a medium skillet with 1 ½ - 2 cups of vegetable oil over medium heat.
  2. Add shredded kohlrabi, carrot, ginger, and garlic to a bowl. In another pan heat 2 tbsp. of oil and add the vegetable mixture and cook for 5-7 minutes.
  3. Get a cookie sheet and damp paper towel. Mix 1 tbsp. corn starch and 1 tbsp of water in a small bowl. Set aside. Take one egg roll wrapper, with one pointy end facing you, and place 1/3 to 1/2 cup of the vegetable mixture on the bottom half of the egg roll. Fold the bottom up and over the mixture, using the egg roll to pull the mixture tight, as if you were rolling a burrito. Roll up slightly, and press down on both sides sides of the filling, sealing the mixture in. Using your finger, dip in the cornstarch slurry, and moisten the edges of the egg roll.  Fold in the sides, and secure.  The slurry helps the wrapper stick to itself, so you can think of it as a glue. Place on the cookie sheet under the damp paper towels while you continue with the remaining rolls.
  4. Once you have all of the mixture in rolls, place them in the oil, 3 at a time, and fry on one side until golden brown, about 1 minute.  Turn over and fry on the other side for a minute more.  Reserve to a paper-towel lined plate until the rolls are all fried up. 

KOHLRABI WITH PISTACHIOS AND SAGE

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 lbs. kohlrabi, peeled and cut into ¾-inch cubes
  • 2 tbsp. water, or more as needed
  • 1 tbsp. fresh sage, chopped
  • 2 tbsp. chopped salted roasted pistachios
  • Salt and pepper to taste

 

Directions:

  1. Melt butter in a large skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown, 3 to 4 minutes.
  2. Add water, cover and allow to steam. Cook removing lid occasionally to stir the kohlrabi and adding water as necessary until the kohlrabi is crisp tender, 8 to 10 minutes longer.
  3. Remove lid, stir in sage and cook, stirring until the sage is fragrant, 1 to 2 minutes. Remove from the heat and sprinkle pistachios over top.