Kohlrabi Bread Recipes

KOHLRABI BREAD

Steps:

• Bring a pot of water to a boil. Cook kohlrabi at a boil until completely tender, 5 to 7 minutes; drain.
• Transfer drained kohlrabi to a blender; puree until smooth.
• Place milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into bread machine pan, in order listed.
• Set machine for medium crust on the Basic cycle and press Start.

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.

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE

Steps:

• Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
• Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
• Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
• Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
• When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
• Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

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.

KOHLRABI BREAD

Steps:

• Bring a pot of water to a boil. Cook kohlrabi at a boil until completely tender, 5 to 7 minutes; drain.
• Transfer drained kohlrabi to a blender; puree until smooth.
• Place milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into bread machine pan, in order listed.
• Set machine for medium crust on the Basic cycle and press Start.

CREAMED KOHLRABI

Steps:

• Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.