Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved.
Pour boiling mixture over kohlrabi and carrots, filling jar completely.
Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Soak ginger slivers in ice water, covered for 12 hours.
Drain.
In a small stainless or enamel saucepan combine vinegar, honey and miso.
Bring to a boil.
Pack drained ginger into 2 half pint jars.
Pour hot liquid over ginger, leaving 1/2 inch head space.
Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
See altitude chart for higher altitudes.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
When kohlrabi are cool enough to handle, remove the skins with your fingers.
Place kohlrabi in a medium bowl with scallions and onion.
In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
Pour ricotta mixture over kohlrabi mixture and toss well to combine.
Serve warm or at room temperature.
Put 1/2 tsp of canning salt in the jar on
Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
Saute onion and garlic in butter for 2 - 3 minutes until soft.
Add the chopped kohlrabi and carrot, stir and saute briefly.
Add water and crumbled vegetable cube; bring to the boil.
Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
Trim and peel kohlrabi.
Cut kohlrabi either into 1/4 inch
For the pickled beans, place beans in medium
In a large bowl, combine kohlrabi, watercress, walnuts and onions. Set aside.
Season fish. Heat oil in a large frying pan over high heat. Working in batches, cook fish for 1 min per side, or until just cooked through. Set aside and cover to keep warm.
Whisk together all ingredients for buttermilk dressing and season to taste. Drizzle over salad and toss to combine.
Serve fish with kohlrabi salad.
Peel kohlrabi; slice or dice and boil in small amount of salted water until just tender.
Drain, reserving 1/2 cup liquid. Add butter and sugar to kohlrabi.
In small jar, mix flour and reserved, cooled liquid; shake well.
Pour over cooked kohlrabi, heat and stir gently until thickened; add milk.
After beets are cooked, cool enough to handle.
Remove skins. Slice 1/4-inch thick.
Pack into sterilized jars.
Cover with vinegar and sugar syrup.
Process 5 minutes in boiling water (to jar neck).
Seal.
Peel and
slice kohlrabi.
Take green, young leaves
omatoes then seal using safe canning method.The tomatoes will be
Wash, trim, peel and slice kohlrabi into cubes 1/2-inch square.
Heat margarine in a saucepan or nonstick skillet.
Add kohlrabi and saute about 2 minutes, stirring constantly.
Add water, salt and sugar. Turn down heat.
Cover tightly and cook about 10 minutes or until kohlrabi is tender.
Peel and slice kohlrabi into 1/4-inch saucer-like slices.
Put kohlrabi in pot of water.
Add 1 tablespoon of salt and bring to a boil.
Lower the flame and fork test kohlrabi until soft (not mushy).
Drain kohlrabi (as if it were spaghetti).
In a small saucepan, melt butter and add milk.
Let both ingredients warm slowly.
Slowly add flour and stir until a thick consistency appears.
Add an additional tablespoon of milk.
Mix and turn off. Pour sauce over kohlrabi and serve.
Taste before adding salt and pepper.
Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
Peel the kohlrabi by cutting off the top
ater to a boil. Add kohlrabi, cover, and steam until tender
o 425\u00b0F.
Cook kohlrabi in boiling salted water for