Asian Kohlrabi Leaves Recipes

SAUTéED KOHLRABI GREENS RECIPE

Steps:

• Cut the stems and leaves off the kohlrabi bulbs.
• Cut the stems into 1/4 inch pieces. Roughly chop the leaves into 1-inch strips.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Once the butter is bubbling, add the diced onion. Sauté for 5 minutes, stirring occasionally.
• Then add the chopped stems to the pan and sauté for 3 minutes.
• Add the minced garlic and allow to sauté for 30 seconds, stirring often.
• Add the kohlrabi leaves to the pan and toss to combine. Allow the leaves to cook for 5 to 7 minutes or until they are tender, stirring occasionally.
• Remove the pan from the heat and stir in the lemon juice, salt, and pepper.

ROASTED KOHLRABI

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

SAUTEED KOHLRABI

Steps:

• Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
• Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
• Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

PEPPERY KOHLRABI SLAW

Steps:

• Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
• Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.