Kohlrabi Tips & Recipes


Kohlrabi Tips & Recipes

Prepare and cook Kohlrabi in the same way that you would white turnips although the flavour is more delicate. Peel the larger ones but there’s no need to peel small Kohlrabi before cooking. Best sliced and cooked for a few minutes in butter then covered with stock and simmered until tender, about 20 to 30 minutes, it can also be made into purees and fritters and is excellent thinly sliced or grated raw, and eaten by itself, or in salads.


Cook whole, prepared kohlrabi in boiling salted water until tender. Drain and cool sufficiently to handle. Cut into 1cm slices. Dip each slice in lightly beaten egg and then into seasoned dry breadcrumbs. Cook in a hot frying pan with a little oil until they are golden brown on both sides.

Kohlrabi and Tomato


400g prepared kohlrabi
1 small onion, finely chopped
1 clove garlic, finely chopped
2 T oil
3 medium sized tomatoes, skinned and chopped
¼ t salt
Freshly ground black pepper
½ t chopped basil


Cut kohlrabi into quarters and then slice thinly. Saute onion and garlic in oil for a few minutes. Add kohlrabi, tomato and seasoning. Simmer 10-15 minutes until kohlrabi is tender. Add basil and serve.

Courtesy: The Cook’s Garden - for cooks who garden and gardeners who cook.

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