Recipes
Search for Recipes
Recipe Tags
Braised Kohlrabi
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Kimchi
Kimchi
If you didn't grab an Edible Green Mountains, here's the kimchi recipe from the fall edition. There's lots more explanation in the magazine, though. Makes 2 quarts.
3 hot chili peppers, such as Thai bird, serrano or jalapeno, or more to taste
4-inch piece of fresh ginger, peeled and chopped, or more to taste
6 garlic cloves, chopped, or more to taste
2 pounds Napa, Savoy or green cabbage, center core removed and very thinly sliced
1 daikon radish or 2 to 3 black Spanish radishes, thinly sliced (red radishes work, too)
3 leeks, thinly sliced crosswise
4 large carrots, thinly sliced crosswise
1 celery root, peeled, quartered and thinly sliced (You can use the kohlrabi from the share!)
8 tsp fine sea salt or pickling salt
Using a food processor or mortar and pestle, make a paste of the chili peppers, ginger and garlic.
Toss together the cabbage, radish, leeks, carrots, and celery root (kohlrabi) in a large container, layering it with the salt and spicy paste. Use your hands to mix it all up, rubbing the paste into the veggies; then wash your hands immediately.
Using the blunt end of a meat hammer, rolling pin or other similar tool, pound the mixture to release the vegetable juices. You will know that you have pounded enough when you can push the veggies down with your hand and they are covered by the released brine.
Pack your vegetables into wide-mouth quart mason jars. You must really push to pack the veggies down tight, allowing the brine to rise to the top. You want the brine to rise up about 1/2 inch above the veggies to allow for some evaporation during fermentation. Find something that will hold the veggies down under the brine. Weight down with a jar filled with water.
Leave your jars on the counter out of the sun. Fermentation usually takes about a week, but you can begin testing your veggies after 3 or 4 days. If any mold forms on the brine, just scoop it out and continue fermenting. Once fermentation is complete, remove the water jar and cover, screw on the jar lid and place in your refrigerator, where it will keep at least until next summer.
Asian Dumpling Soup
Asian Dumpling Soup
Adapted from Epicurious.com. Serves 4-6.
1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
2 tsp sunflower oil
1/2 cup finely chopped leeks
2 garlic cloves, minced
1 TB minced ginger
5 cups vegetable or chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps*
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1 cup shredded or matchstick kohlrabi
1/2 cup shredded or matchstick daikon radish
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Fry dumplings in a large, heavy bottomed skillet, according to package directions.
While dumplings cook, heat oil in a 4 - 6 quart heavy pot over medium heat. Add leeks, garlic and ginger. Cook, stirring occasionally for 2-3 minutes. Add chicken broth, increase heat and bring to a boil. Add cabbage, mushrooms, carrots, kohlrabi and daikon and boil, uncovered, stirring occasionally, 3 minutes. Stir in sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
*If you don't have fresh mushrooms, try using 1 cup dried shiitake, reconstituted in warm water. Replace some of the broth with the resulting mushroom-flavored water.
Kale and Celeriac Chowder
Kale and Celeriac Chowder
I've adapted Deborah Madison's original Endive and Celeriac Chowder to accommodate the items of today's share. The result should be an ideal for soup for a cold, late-fall supper. Serves 4.
2 TB unsalted butter
1/2 lb. kale leaves, washed and chopped
2 leeks, white parts only, chopped and rinsed well
2 shallots, chopped
1/2 lb. kohlrabi, peeled and chopped fine
1/2 lb. yellow-fleshed potatoes, peeled and diced into small cubes
1/2 lb. celery root, peeled and cut into small dice
2 large carrots, diced
2 tsp thyme leaves, chopped (or 3/4 tsp. dried, crumbled)
1 bay leaf
4 cups vegetable or chicken stock
sea salt and freshly ground pepper
1/2 cup cream
dash of dry sherry
2 TB finely chopped parsley*
1 TB snipped chives*
1 tsp chopped taragon*
4 slices country bread
2 ounces Manchester cheese (or Gruyere), thinly sliced
Melt the butter in a wide large soup pot over medium-high heat. Add the vegetables, thyme and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there's a little glaze on the bottom of the pot, about 7 minutes.
Add stock to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Using a stick blender, puree the soup so that it is a light green, with only a few chunks remaining. Pour in the cream, taste for salt and season with pepper. Stir in half the herbs.*
Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and cheese and serve garnished with a dash of sherry and remaining fresh herbs.
*If you don't have frozen versions of these from the summer, try mixing 1/3 of the amount called for in dry form into the soup while it cooks.
Napa Cabbage, Kohlrabi, Carrot Slaw
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Kohlrabi & Carrots
Kohlrabi & Carrots
A very simple recipe with excellent ratings from the website Recipezaar. Serves 4.
1 medium kohlrabi, chopped into 3/4 cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.
- 1
- 2
