I use it in stews and soups, but also in the following recipes. It's a great vegetable - easy to grow and keeps well in the root cellar. Please post your kohlrabi recipes, too!
Kohlrabi Apple Slaw
1/4 c cream
1 T fresh lemon juice
1/2 T mustard or dressing (we use western dressing, MIL uses spicy mustard)
1/2 t sugar (I leave this out when I use the dressing, but it is needed with the mustard)
Salt & pepper to taste
1 pound fresh kohlrabi, trimmed, peeled, grated
2 apples, peeled, grated (you kind of want an equal amount of kohlrabi and apples or to taste)
Whisk cream lightly - not into whipped cream, but slightly whipped. Add the rest of the ingredients.
Kohlrabi Squash Peirogies
3 cloves of garlic, finely minced
1 t ginger
2 kohlrabies, peeled and cut into small cubes
1 large summer squash, cut into small cubes
4 green onions, tops and whites, sliced
1 radish, minced
1 T. oil
1 T. butter
salt and pepper to taste
dash of nutmeg
1 pie crust recipe
1 egg
Heat oil and butter and brown garlic and ginger. Add kohlrabi and salt and pepper. Cook 3-4 minutes, or until kolhrabi is starting to soften. Add squash cubes and cook for 3-4 more minutes. Add onions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for a minute or so and then let cool.
Roll out dough to be a little thinner than pie crust typically is. Use a cereal bowl to cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your size, dough recipe, and thickness.
Set the oven to 425. Beat the egg white with a bit of water to make a wash. To make the empanadas, spoon 1-2 T of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle and press down edges with a fork.
Set them on a cookie sheet, prick once with a fork, and brush with the egg wash. Bake 8-10 minutes and then turn them over and bake another 5-8 minutes until brown and flaky.
** You can just make the filling and serve that, or you can add a bit of chicken or beef to the mixture and make them meatier. I sometimes make them smaller and fry them, but it takes a long time and makes a bigger mess.
Kohlrabi Casserole
3 c. diced kohlrabi
2 c. diced potatoes
4 bacon slices, diced
1 c. finely diced ham, chicken, turkey or beef
2 T. minced onion
1 T. fresh parsley, or 1 t dried
1/4 t. paprika (I use the sweet version)
1/8 t. cayenne (or more to taste)
1/2 t herbs de provence
Pinch of thyme
1/2 t Worcestershire sauce
6 eggs, separated
2 T. flour
1/2 c. grated cheese
1/2 t. salt
Pepper to taste
Set oven to 325. Parboil potatoes until just tender, about 10 minutes. Blanch or steam kohlrabis until just tender, about 5 minutes. While those are steaming, saute the bacon and pour off all but 2 tablespoons of bacon grease, and saute the ham, onion, parsley, and herbs for 2 minutes. Stir in the Worcestershire sauce. Mix the kohlrabis, potatoes, bacon, ham and vegetable mixture. Whisk together the 6 egg yolks and the flour and mix with the kohlrabi mixture. Mix in the cheese, salt, and pepper to taste. Beat the egg whites until stiff. Fold into the kohlrabi mixture. Spoon into a grease shallow 1 1/2 quart baking dish. Bake for 40-50 minutes or until the top is golden.
Glazed Kohlrabi and Carrots
2 lbs Kohlrabi, peeled & julienned
2 med. size carrots, peeled & juliened
2 T. chopped celery
2 c. broth
2 T. lemon, orange, or pineapple juice
2 T. honey
2 T butter
Cook kohlrabi, carrots and celery in the broth until sort of tender (6-8 minutes). Add the rest of the ingredients, toss, heat through, and serve.
Roasted Kohlrabi
4 kohlrabi peeled, halved, and sliced about 1/4 inch thick
1 T oil
1 clove garlic, minced
salt and pepper to taste (about 1 t salt and 1/2 t pepper?)
1/3 cup grated Parmesan cheese (fresh is best)
Set oven to 450
Combine 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.
Kahlrabi Chips (I almost forgot them!)
Slice VERY thin (I use the thinnest setting on a mandoline slicer)
Fry in oil like potato chips and salt and pepper. The children LOVE these (and they like it even better when I slice some big carrots (the ones you missed pulling and are now woody) and fry them up with the kohlrabi - they call them veggie chips and love them every bit as much as potato chips.