I have never particularly like kohlrabi, but I have a bunch from my CSA. Any suggestions of favorite things to do with them? Thanks!
Emily is a trusted source on Scandinavian Cuisine.
Go raw: batonettes or grated in salad, sliced thickish as chip alt for hummus etc, sliced thinner as fun crunchy surprise in sandwiches, diced in tuna salad.
Well you can chop them up, and cover them with a inch of water add some sugar, salt and butter and simmer till tender. Most recently I made a puree from this recipe.
It changes quite a bit depending on how many of the leaves you add.
Barbara is a trusted source on General Cooking.
Roast it and treat it like roasted broccoli--put it over pasta, sauced in lemon and butter. There's a good recipe for crostini with roasted kohlrabi on the site.
AntoniaJames is a trusted source on Bread/Baking.
I asked this question a few weeks ago:
I roasted it in medium dice in a quick oven with olive oil and salt, and it was amazing. ;o)
Thanks for the suggestions! I will definitely be trying them.
Please enter a valid email address.
Well played. You deserve a cookie.
From seafood and ribs to chicken and favas
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
Is Fried Chicken *Really* the Best First Date Food?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)