October 26, 2011 CSA Delivery

Recipe Suggestions from guest contributor Suzanne Welander

click here to see photos of the entire box for this week, from Marcia Killingsworth.

Roasted Kohlrabi and Butternut Squash
Kohlrabi and Apple Salad with Creamy Mustard Dressing
German Style Stuffed Kohlrabi
Roasted Kohlrabi

Creamy Kohlrabi Slaw

Conne is off this week as a result of computer issues that have her down. Wish her a speedy resolution, but do so without sending email that might clog her inbox the next time she’s online!

In lieu of her weekly creative inspiration, I’m going to talk with you about kohlrabi. It’s an odd-looking vegetable that resembles a science-fiction character: a green (or sometimes purple) bulb sprouts leaves held high on long stalks. Curious to look at, this delicious vegetable tastes like a cabbage apple. Once the bulb is peeled, it’s tender enough to be grated and served raw in slaws and salads, or cooked: roasted, sautéed, pureed, etc. Following are some recipes culled from the websites that I frequent when I’m looking for some particular inspiration … or, when Conne’s off for the week.
This site catalogues recipes from Gourmet Magazine, and is my first go-to resource. They have many suggestions for kohlrabi, but I couldn't resist this entry which also features butternut squash.

Roasted Kohlrabi and Butternut Squash
4 servings

4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 lb butternut squash

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

Stir kohlrabi, turning it, then push it to one side of pan.

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

Toss vegetables to combine and transfer to a dish.


This recipe sounds delicious. Cut your prep time by grating the kohlrabi and apple.

Kohlrabi and Apple Salad with Creamy Mustard Dressing
Serves 4

1/4 cup heavy cream
1 tablespoons fresh lemon juice
1/2 tablespoon coarse-grained mustard
1 1/2 tablespoons finely chopped fresh parsley leaves
1/4 teaspoon sugar
1 bunches kohlrabi (about 1 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 small Granny Smith apple cut into julienne strips (but any apple will suit)

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.


Kohlrabi season always reminds me of our neighbor Joy who told us of the German's love for kohlrabi, which inspired a children's song that she sang for us on the porch. This recipe sounds worthy of that inspiration! Make it easier by substituting Riverview's breakfast sausage for the ground pork, paprika, marjoram, and caraway.

German Style Stuffed Kohlrabi
Serves 4 to 8

8 kohlrabis (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).

In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.

In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Another resource, suggests this easy recipe.

Roasted Kohlrabi
4 servings

4 kohlrabi bulbs, peeled
1 tablesppon olive oil
1 clove garlic, minced
salt and pepper taste
1/3 cut grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C).

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

A blog with family-recipe style offers the following interesting suggestions. I can’t pick just one to feature. They all sound delicious!

Kohlrabi Kalan with coconut and chiles, from My Cookbook
Celeriac and kohlrabi rosti an Indian kohlrabi fritter from Rosa Jackson's Edible Adventures
Puréed kohlrabi from Farmgirl Fare
Kohlrabi curry from Cook's Hideout
Kohlrabi and squash empanadas from Straight from the Farm
Kohlrabi remoulade from Nourish Me
Quick kohlrabi pickles from Restaurant Widow

A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It's not particularly seasonable for Georgia, and uses other ingredients that I don't typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.

Creamy Kohlrabi Slaw
Yields 4 cups

6 med. kohlrabi, peeled & shredded
1 c. (2 med.) shredded carrots
1/2 c. sliced celery
1/2 c. sour cream
1/4 c. French dressing
2 tsp. sugar
1 tbsp. sliced green onions
1/4 tsp. salt

In large bowl, stir together all ingredients. Cover - refrigerate 2 hours or until ready to serve.


Eat, and enjoy, your kohlrabi!



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