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kohlrabi recipes
Kohlrabi Home Fries INGREDIENTS Yield: 4 to 6 servings * 1½ to 2pounds kohlrabi * 1tablespoon rice flour, chickpea flour or semolina (more as needed) * Salt to taste * 2 to 4tablespoons canola oil or grapeseed oil, as needed * Chili powder, ground cumin, curry powder or paprika to taste PREPARATION * Step 1 Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long. * Step 2 Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated. * Step 3 When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Kohlrabi Risotto INGREDIENTS Yield: 4 to 6 servings. * 1pound kohlrabi, preferably with some greens attached * 7 to 8cups well-seasoned chicken or vegetable stock * 1tablespoon extra virgin olive oil * ½cup minced onion * 1½cups arborio rice * 1 to 2garlic cloves (to taste), minced * Salt and freshly ground pepper to taste * ½cup dry white wine, like pinot grigio or sauvignon blanc * ¼ to ½cup freshly grated Parmesan cheese (1 to 2 ounces) * 2 to 3tablespoons chopped flat-leaf parsley PREPARATION * Step 1 Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into .5-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside. * Step 2 Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low. * Step 3 Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes. * Step 4 Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about .5 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt. * Step 5 Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound. * TIP * Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.