Kohlrabi Carrots Recipes

SAVORY HERB ROASTED KOHLRABI WITH CARROTS

Savory Herb Roasted Kohlrabi with Carrots image

Provided by Shannon Doleac

Time 40m

Number Of Ingredients 8

Ingredients

3 kohlrabi bulbs
5 large carrots
1 large onion
2 Tbsp. coconut oil, melted
1/2 cup chopped fresh parsley
Dash of sea salt
Dash of cayenne pepper
1/4 cup shredded Parmesan (optional)

Steps:

Preheat oven to 450ºF.
Trim and peel kohlrabi bulbs. Chop the bulbs into bite sized pieces.
Chop carrots and onion into similar bite sized pieces.
Toss kohlrabi, carrots and onions with coconut oil and lay evenly on a parchment lined baking sheet.
Sprinkle with sea salt and cayenne pepper.
Place in the oven and roast for about 30 minutes, or until veggies are tender and starting to brown.
Remove from oven and top with fresh parsley and Parmesan.

KOHLRABI 'N' CARROT BAKE

Kohlrabi 'n' Carrot Bake image

We love kohlrabies from our garden, but it is difficult to find many recipes that use this flavorful vegetable. This one is wonderful!

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 medium kohlrabies, peeled and sliced
4 medium carrots, sliced
1/4 cup chopped onion
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 cups 2% milk
1/4 cup minced fresh parsley
1 tablespoon lemon juice
3/4 cup soft bread crumbs

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.

Nutrition Facts : Calories 141 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 347mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.

CARROT AND KOHLRABI SLAW

Carrot and Kohlrabi Slaw image

This simple slaw recipe of grated carrots and kohlrabi gets a ton of flavor from a mustard-rich dressing and natural sweetness from the vegetables.

Provided by Molly Watson

Categories Side Dish Lunch Salad

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

2 bulbs kohlrabi
4 carrots
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard (or Dijon-style mustard )
1/2 teaspoon fine sea salt
Freshly ground black pepper (to taste)

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.

Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 84 mg, Sugar 2 g, Fat 5 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

GRATED CARROT, KOHLRABI AND RADISH SALAD

Grated Carrot, Kohlrabi and Radish Salad image

This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 1h40m

Yield Serves six

Number Of Ingredients 6

Ingredients

1 1/2 pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt to taste about 1/2 teaspoon
1 1/2 cups water
1 tablespoon sugar
1/2 cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro optional

Steps:

Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams

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