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.
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
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.
Peel and
slice kohlrabi.
Take green, young leaves
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
hanges its color, add the kohlrabi cubes and cook for additional
Peel two small kohlrabi.
Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
Add shredded veggies and toss.
Chill for 30 minutes or more.
Peel the Kohlrabi.
Slice horizontally in 1/
igh heat.
Add the kohlrabi and carrot and cook for
Melt 6 tablespoons butter.
Add kohlrabi and saute 10 minutes.
Grease baking dish with remaining butter.
Put in layer of kohlrabi then layer of ham and parsley; season.
Repeat layers.
Ending with kohlrabi.
Mix egg yolks in cream and flour seasonings.
Pour over kohlrabi.
Bake at 350\u00b0 oven for about 30 minutes.
Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
Melt lard (or butter) in a pot, add flour and saute it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
Cook about 30 minutes or until kohlrabi softens.
At the end add sour cream, stir well and serve.
nch of boiling water heat kohlrabi and salt to boiling.
nother 2 minutes. Stir in kohlrabi and bay leaf and cook