List all recipes for: Kohlrabi
Kohlrabi’s raw, crunchy flash is delicious julienned as a crudite for summer dips or sliced like a cracker and topped with soft, piquant cheeses. Stir-fry with leeks, ginger, sesame oil and a bit of fennel seed or blanch peeled kohlrabi for about 3 minutes, dry and julienne for salads. It is also a wonderful addition to roasted vegetable extravaganzas. In a large bowl, toss together chunk-cut kohlrabi, parsnips, carrots, turnips and beets along with whole cloves of garlic and shallots. Drizzle with olive oil and add chiffonaded sage and thyme, salt and pepper to taste. Roast at 400 degree for 35 to 45 minutes, turning occasionally.