Kohlrabi essentially comes in two parts, the round “swollen” part which is just above the root and then the stems and leaves which reach out towards the sky. Both parts are edible and delicious. The bulb is often eaten raw in salads and coleslaws while the leaves and stems can be cooked and used similarly to spring greens, kale as part of any dish.
How do you cook kohlrabi? Well below are two tried and tested recipes for you to have a go at and see what you think?
Oven-Baked Kohlrabi
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 40 minutes
Ingredients
- 4 kohlrabi, cut into 1 cm thick slices
- 150g smoked cheese, sliced
- 120g roasted ham, sliced
- 2 eggs, lightly beaten
- All-purpose flour, as needed
- Breadcrumbs, as needed
- 40g Parmigiano Reggiano, grated
- 20g toasted hazelnuts, chopped
- 4 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 190° Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil and cook kohlrabi slices for 10 to 12 minutes.
- Drain the slices and dry them,
- Place a slice of smoked cheese and roasted ham on a slice of kohlrabi and top with another kohlrabi slice.
- Mix breadcrumbs with grated cheese and toasted chopped hazelnuts.
- Spray it with extra virgin olive oil and coat it with flour, beaten eggs and breadcrumbs mixture.
- Place them onto a baking sheet and bake for 25 to 30 minutes.
- Serve and enjoy.
Additional tips
- Combine flour for coating with turmeric and smoked paprika.
- Serve with creamy sauces like guacamole, white herbs sauce or spicy tomato sauce.
- Kohlrabi “sandwiches” can be served as an appetizer too.
Kohlrabi Gnocchi
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 30 minutes
Ingredients
- 300g kohlrabi, peeled, washed and diced
- 30g all-purpose flour
- 20g corn starch
- 100g cream cheese
- A pinch of salt
- A pinch of nutmeg
- A pinch of black pepper
Instructions
- Bring a large pot of salted water to a boil. Add diced kohlrabi and cook for 25 minutes.
- Drain and transfer it to a food processor.
- Season with salt, nutmeg and black pepper. Blend until homogeneous.
- Transfer kohlrabi puree into a mixing bowl and add the rest of the ingredients.
- Knead into a soft dough.
- Take a handful of dough and give it a shape of a 2 cm thick rope. Cut it into 2 cm long gnocchi.
- Place gnocchi onto a floured baking sheet or parchment paper.
- Bring a large pot of salted water to a boil.
- Cook gnocchi until they rise to the surface.
- Place them in a mixing bowl and drizzle with olive oil.
- Serve with your favourite sauce and enjoy.
Additional tips
- Serve them with tomato sauce, duck ragu, or a simple butter and sage sauce.
- You can replace cream cheese with mascarpone or cottage cheese.
