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.
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.
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.
Sort beans and rinse with cold water. In a dutch
roiler. Line a broiler pan with foil. Cook egg noodles according
inutes.
NOTE: Try this recipe with chicken or turkey cutlets in
Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
Add chicken, stir until well mixed.
Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
Discard bay leaf.
Remove excess fat on the chicken before adding to the post.
I made 1/2 the recipe with success.
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.
uice.Mix.
Add celery, kohlrabi, radishes, green pepper and tuna
Trim and peel kohlrabi.
Cut kohlrabi either into 1/4 inch
Peel and
slice kohlrabi.
Take green, young leaves
he kohlrabi by cutting off the top and bottom, and peeling with
nto a saucepan and fill with water to just below the
Cook the lentils in boiling salted water for 10 mins. Drain and refresh with cold water.
In a bowl, mix the creme fraiche and feta. Stir in the lentils, garlic and mint and season with salt and black pepper. Spoon into bowls and garnish with mint. Serve with the carrot, kohlrabi and cucumber sticks.
nother 2 minutes. Stir in kohlrabi and bay leaf and cook
Peel the Kohlrabi.
Slice horizontally in 1/
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.
n a medium saucepan, cover with water, and bring to a
o 425\u00b0F.
Cook kohlrabi in boiling salted water for
nch of boiling water heat kohlrabi and salt to boiling.