Kohlrabi And Carrot Slaw Recipes

KOHLRABI SLAW

Steps:

• Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
• Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

KOHLRABI AND CARROT SLAW

Steps:

• In a bowl, combine dressing ingredients and mix well.
• Add kohlrabi and carrots and toss to mix.

CARROT AND KOHLRABI SLAW

Steps:

• Gather the ingredients.
• Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife : Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
• In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
• Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
• Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.

KOHLRABI & CARROTS

Steps:

• 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.

KOHLRABI 'N' CARROT BAKE

Steps:

• Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside. , In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray. , In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.