Food Kohlrabi

[Martin Zwick]

Kohlrabi also known as German turnip, is a vegetable from the same family as broccoli, cauliflower kale, Brussels sprouts and cabbage. I already published this recipe several times, but I have to do it again, as it taste such good and reminds me how bad my mother&grandmother cooked vegetables in the 70s, always overcooked in water or they used vegetables from cans like carrots and peas.

Now we roast vegetables like cauliflower and beetroots in the oven and also add exotic spices. This time with the Kohlrabi the trick is the sugar and cooking with heavy cream. Even my wife who hates cabbage in all forms enjoys this dish. BTW, always pick kohlrabi that still has its leaves on, and with firm bulbs.


More info regarding Kohlrabi: Kohlrabi - Wikipedia



Ingredients

2 German turnips/Kohlrabi bulbs
250ml whipping cream
20-30g butter
2 tsp sugar
Salt



Preparation

1. Remove the leaves. Optional you can chopp 1- 2 leaves and add it to the dish later. Chopp a slice from both ends. Now peel them with a vegetable slicer. And cut in halve.




2. Slice each halve with a mandolin in 2mm slices




3. Add to a pot and add 1 tsp of sugar, salt and combine. Add lid or clingfilm and let it rest for 30-60min.




4. Throw away the liquid which is on the bottom of the pot. Heat the butter on medium heat and add the Kohlrabi slices. Add 1 tsp of sugar and salt.




5. Now add the heavy cream and add a lid. Let it cook on low to medium heat for 10-20min. Optional you can also add chopped leaves after 10min.




6. Now you have a delicious vegetable incl. sauce. Great with any kind of meat or fish. ENJOY

 

[Nicos Neocleous]

Greetings Martin. I like to slice raw kohlrabi and eat it with a squeeze of fresh lemon and sea salt. You can imagine this on a warm day with a glass or two of chilled ouzo or something else.

 

[Thom Blach]

An excellent vegetable for all sorts of uses, it's rather like the best part of broccoli, the inside of the stalk.

 

[Martin Zwick]

Greetings Martin. I like to slice raw kohlrabi and eat it with a squeeze of fresh lemon and sea salt. You can imagine this on a warm day with a glass or two of chilled ouzo or something else.

Sounds like a good idea, Nicos. Jámas!

 

[Andy Leslie]

I’ve always been rather put-off by Jane Grigson’s tart first line of the kohlrabi chapter in her Vegetable Book - “There are better vegetables than the kohlrabi.”

I will try again.

 

[Thom Blach]

I’ve always been rather put-off by Jane Grigson’s tart first line of the kohlrabi chapter in her Vegetable Book - “There are better vegetables than the kohlrabi.”

I will try again.

She's pretty ferocious about kale, too!

 

[Martin Zwick]

As so often regarding vegetables or food in general, its just a matter of preparation.

Who have thought a couple of years ago that a whole roasted cauliflower from the oven could be as trendy as Waygu beef.

 

[Martin Zwick]

P.S.

there is a reason why I posted such often my Kohlrabi recipe. It’s such sublime that you will be surprised how good Kohlrabi can taste.

Even without Zatar, pomegranate seeds, Dukkah or Harissa etc.

 

[Martin Zwick]

Fair to say all credits go to the Italians. My first encounter with roasted vegetables goes back 40 years ago when I tasted dark (!) roasted fennel slices from the Italian wife of my uncle. Before I hated fennel, but this Italian version got my attention and I make it several times in summer.

Tja, the Italians are the master of food. I think it was Katharina de Medici who brought cooking skills to France.

Or the now hyped Vietnamese fish sauce these days. The Italians used their fishsauce „Colatura“ from the Amalfi coast already before the destruction of Pompeji.

 

[Thom Blach]

The Roman Garum was to all intents and purposes modern day fish sauce.

 

[James Starke]

I’ve always been rather put-off by Jane Grigson’s tart first line of the kohlrabi chapter in her Vegetable Book - “There are better vegetables than the kohlrabi.”

I will try again.

She was right.

 

[Thom Blach]

She was right.

Obviously, but there are many worse. Consider the parsnip, the butternut squash or the runner bean!

 

[James Starke]

All horrors especially the latter.

 

[Dan Vyvyan]

This is an excellent recipe. We made it this weekend to go with a mixed grill and a jovial, crunchy Castagnier Passetoutgrains 2016. Some kohlrabi sceptics at the table were impressed. A two year old diner was packing it away with gusto. The flavour is similar to creamed romanesco but arguably finer and nuttier.

 

[Richard Zambuni]

Consider the parsnip, the butternut squash or the runner bean!

I like roasted parsnips especially with crushed coriander seeds, and I like butternut squash in various forms too - but especially in soups. I struggle a little with runner beans unless they are very young and tender. I was a bit traumatized by some of the tough old ones that my mother used to serve from our garden in late summer when they get stringy and tough.

 

[Martin Zwick]

This is an excellent recipe. We made it this weekend to go with a mixed grill and a jovial, crunchy Castagnier Passetoutgrains 2016. Some kohlrabi sceptics at the table were impressed. A two year old diner was packing it away with gusto. The flavour is similar to creamed romanesco but arguably finer and nuttier.

DANKE

 

[Dan Vyvyan]

Noizé’s salt-baked kohlrabi with shredded kohlrabi, croutons, melted Spenwood and a really exquisite French walnut oil. I was positively mesmerised. A really thoughtful and thought-provoking composition. Kohlrabi also features of course in the already classic sea bream tartare at Lorne. Such an underrated vegetable.