Dairy Hollow House Kohlrabi Pudding Recipes

20 BEST WAYS TO COOK WITH KOHLRABI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MY MOTHER'S KOHLRABI

Steps:

• Whisk vinegar, water, vegetable oil, sugar, salt, and pepper together in a bowl until the solids are completely dissolved into the liquid. Add kohlrabi to the liquid; marinate overnight to 12 hours.
• Pour into a saucepan and cook over medium heat until the kohlrabi is tender, about 25 minutes. Set aside to cool completely before eating.

KOHLRABI WITH WHITE SAUCE

Steps:

• Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
• Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

CREAMY KOHLRABI SOUP

Steps:

• Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
• Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.

DAIRY HOLLOW HOUSE KOHLRABI PUDDING

Steps:

• 1. Preheat the oven to 375°F. 2. Spray a 9-inch square baking dish or six individual 6-ounce ramekins with cooking spray. Set aside. 3. Bring a large pot of water to a boil over high heat. Add the kohlrabi and cook until slightly softened, 3 to 5 minutes. Place in a food processor and puree. Measure out 3 cups of the puree, saving leftovers for another use (such as a chilled soup). Set the puree aside. 4. Place the eggs with theneufchâtel, milk, cornstarch, Pickapeppa, salt, nutmeg, and pepper in the food processor. Buzz until very smooth. Add the 3 cups puree and half of the Parmesan and buzz to incorporate. Taste and, if necessary season with more pepper. 5. Pour the pudding mixture into the prepared baking dish or into the individual ramekins. Place the dish or ramekins in a larger pan with hot water to come ½ inch up the sides of the dish or ramekins. Place the pan in the preheated oven and bake for 30 minutes. 6. Remove from the oven and sprinkle the remaining Parmesan over the top. Return to the oven and continue baking until the cheese is melted and golden and the pudding is firm, browned, and does not stick to your finger when you touch its surface, another 20 to 30 minutes. Serve, hot or warm, cut into squares or inverted out of the ramekins. ADDITIONAL NOTE For a vegan version: Substitute plain soy milk for day soy cream cheese for neufchâtel, and rice parmesan-style cheese for dairy.