Spicy Kohlrabi Recipes

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SPICY KOHLRABI



Spicy Kohlrabi image

Make and share this Spicy Kohlrabi recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -5 medium kohlrabi, with greens, washed, about 2 lbs. (1 kg)
3 tablespoons vegetable oil
4 bay leaves
1 teaspoon finely chopped garlic
2 serrano peppers, finely chopped (optional)
1/2 teaspoon crushed carom seeds
1 tablespoon ground coriander
1/2 teaspoon cracked black peppercorns, to taste
1/2 teaspoon turmeric
1 1/2-2 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon garam masala (to garnish)

Steps:

  • Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
  • Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove.
  • Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
  • Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
  • Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
  • Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.

Nutrition Facts : Calories 98.2, Fat 10.5, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 1.8, Fiber 0.7, Sugar 0.2, Protein 0.3

CREAMED KOHLRABI



Creamed Kohlrabi image

This might look like potato salad, but it's actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. -Lorraine Foss, Puyallup, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 cups cubed peeled kohlrabi (about 6 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash paprika
1 large egg yolk, lightly beaten
Minced chives

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.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 276mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY KOHLRABI SOUP



Creamy Kohlrabi Soup image

This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.

Provided by TiKiWaHiNe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 onion, chopped
1 pound kohlrabi, peeled and cut into 1/2-inch dice
2 ½ cups vegetable broth
2 ½ cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
¼ cup uncooked orzo pasta

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.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g

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