Lillet and Brown-Butter Glazed Radishes with Kohlrabi
3 tablespoons unsalted butter
1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving
1 large or 2 small kohlrabies (about 3/4 pound), peeled and cut into 1/2-inch wedges
1 cup Lillet Blanc ( or you can use Beer)
Kosher salt and freshly ground pepper
Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.
Fridge Pickled Kohlrabi and Carrots
This recipe makes one quart of pickles.
4 small kohlrabi
2 large carrots
2 T salt
1 C white vinegar
1 C water
2 T sugar
1 1/2 t pickling or kosher salt
3 garlic cloves, roughly chopped
1 t dill seeds
1/2 t brown mustard seeds
2 dried chili de arbol
6 black pepper corns, crushed
Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in. I read that fridge pickles are good for about three weeks.
Very thinly sliced, unpeeled kohlrabi
Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.
Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots
Serves 6-12, depending on how hungry your guests are!
2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed extra virgin olive oil, for rubbing 1/2 sourdough baguette, sliced into 12 1/2″ rounds
Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
Herb Paste, Toppings, and Assembly
1 lemon, cut into 1/8″ slices 2 tablespoons confectioners’ sugar for dredging 2 shallots, sliced thinly olive oil for frying toasted crostini rounds 1 large garlic clove, for rubbing 8 leaves fresh basil 8 leaves fresh rosemary 4 sprigs fresh parsley, stems removed 2 sprigs fresh thyme pinch of sea salt 1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling 12 kalamata olives, pitted and sliced thinly lengthwise 2-3 roasted kohlrabi, sliced 1/4″ thick 8 ounces ball fresh mozzarella, sliced into 1/4″ thick rounds
Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
Rub crostini rounds with garlic clove.
Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Fresh lemon juice
Salt and pepper
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
If you have a young, tender kohlrabi, you won’t need to peel the bulb; otherwise, peel the rough skin.
Kohlrabi, Radish and Carrot ‘Ceviche’: Virtual Vegan Potluck
Serves 6-8 as a side dish
For the marinade/ dressing:
3 tblspoon Good Quality Olive Oil
3 tblspoon Cider Vinegar
1 large Garlic Clove
1 teaspoon Cumin Seeds (whole)
1 Large Lemon- Juice only
Ground Black Pepper to taste
For the Salad (you can use the quantities you prefer if you would rather have more radish than carrot etc):
1 large Kohlrabi or two smaller ones (I read that if its larger than a tennis ball then it can be slightly bitter so I’d suggest two smaller ones)
Handful of seed mix – I used Sunflower seeds, pine nuts and pumpkin seeds
Handful of Carrot leaves as a garnish
Mix all of the ingredients for the dressing in a large bowl and put to one side.
Peel the Kohlrabi (I kept peeling untill it no longer had any green on it and was just white) then thinly slice it using a sharp knife. Place the slices of Kohlrabi into the bowl of dressing and mix so it is all coated.
Wash and peel the carrots then thinly slice them. For the thicker part of the carrot I First sliced it into half or quarters lengthways and then continued to slice the carrot. I often don’t peel my carrots but because this dish is quite neat and pretty I think it is necessary.
Wash and thinly slice the Radishes then add them and the carrots into the bowl with the kohlrabi and mix. Leave this in the bowl for around 30 mins.
Take your platter tray or plate and first layer the Kohlrabi slices over lapping them so they create a full base. You can do this in circles on a round plate or in a long line like I have.
Scatter the radishes and carrots over the Kohlrabi so that everything is evenly spread, then add a sprinkle of seeds and a garnish of carrot tops! This will start to build character as you build up all of the ingredients.
Finally drizzle the dressing from the bowl over the platter and then serve!
I had some left over dressing which I put in a jug in the fridge for a salad the next day – remember you don’t want to drown the salad!
Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing
2 medium heads garlic
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 teaspoon pimenton picante (hot Spanish smoked paprika)
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 medium or 1 large kohlrabi (1 pound), trimmed
1 1/2 cups arugula, trimmed
1 ounce toasted sliced almonds (1/4 cup)
Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.
Using the cruciferous arugula — instead of baby greens or other lettuce — gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.
Kohlrabi Carrot Fritters with Avocado Cream Sauce
Serves: 8 fritters
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
¼ cup plain yogurt
¼ teaspoon kosher salt
Green onions (for garnish)
What To Do
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.
These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.