KOHLRABI

I love vegetables and salads – I really do.

Looking at some of the posts and sites on the Internet I see that quite a few are flooded with what I like to call the “fashionable vegetable of the week”. In most cases I cannot get those here which is as well, since I hesitate joining the general bandwagon – instead I prefer to dig deeper into my recipe box from around the world and go for the “old fashioned” dishes – some forgotten for a couple of decades (or more?) because they ran out of favour with the young fashionable cooks.

Germans just love their kohlrabi and children do in particular. It’s so versatile; it can be eaten raw (in salads for example) or cooked. The normal standard way to serve cooked kohlrabi is with a delicious simple butter/cream/lots-of-black-pepper sauce. The vegetable is either sliced into small cubes but mostly into small ‘French fries’.

To be honest I happily could eat myself through the many many recipes which I learned from my own family and friends all those years ago and now that our Hypermarket started stocking those little “Sputniks” (as we children then called them) they will be used in my kitchen a lot.

I made this dish a few days ago when yet again we had to be out and about and did not feel like eating, as we normally do, in a Restaurant in town. I made this dish the night before, kept in the fridge and re-heated on 200 C in my (gas-)oven. This was a good decision and I enjoyed my Kohlrabi a lot.

Today I will not give you the exact measurements here, since it all depends on the size of the individual vegetable and your personal requirements. So, do what I do in situations like this, be flexible!!!

Basmati rice, cooked and kept aside
2 x or more kohlrabi, peeled
1 x carrot, peeled and very finely chopped
1 x large onion, chopped finely
Pinch of fresh nutmeg
1 x dollop of butter
Pinch of salt and a generous! pinch of black pepper
¼ l of the kohlrabi cooking liquid
2 x Tbsp of cream
3 x Tbsp of nice cheese, like Gouda or strong cheddar, grated

Cut peeled kohlrabi in half and boil in salted water for 15-25 minutes (again, check, because it all depends on their size) When cooked and cooled down ready to handle, scoop out some of the inside without damaging the walls.

Now for the sauce; heat butter on medium heat, add chopped onion, the carrot and the scooped out kohlrabi flesh and sauté for a couple of minutes. Add cooking liquid and cream; slowly cook for a few more minutes. Take off flame and add ½ of the grated cheese, mix.

Take an oven-safe dish and add the kohlrabi.

Fill the kohlrabi with the cooked rice and spoon the sauce over the vegetables, with the remaining cheese sprinkled over this.
Bake in a pre-heated oven for app. 30 minutes or so (again – you will have to check – oven heat various and once again, in the end it all depends on the size of the vegetables.)

That’s it – ready – enjoy – Guten Appetit.

Namaskaram
Carina

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28 thoughts on “KOHLRABI

  1. That was my very favourite vegetable in Europe as a child. Only available at specialist greengrocers where I am, but shall try to get ’cause love your recipe ! [Off record: computer almost totally on strike: cannot write a the moment 😦 ! ]

    • You know I found out that K. is such an underrated (or shall I say ‘unknown’) vegetables in so many countries but once people have tasted one of the many many delicious dishes with K. they become hooked 🙂 Luckily I never ever had a problem in my life with vegetables/salads – love them and miss the choice I have in Europe. But, on the other hand, I have many lovely things here too.

  2. Hi Carina, I have been cooking for almost two decades, and a food blogger for almost 7 years and I have been afraid of cooking anything with this vegetable! To be honest I don’t find it often in Malta, but I’ve lived elsewhere so there’s no excuse! I will definitely try your recipe. Will bookmark it and try it when it’s safe to use the oven – saying that it’s so hot here you can cook an egg on a car, is an understatement! Thanks for sharing x

    • thanks Roberta that you even ‘dared’ entered my own kitchen – it is literally like a Sauna most of the time when cooking is going on 🙂 🙂 Of course no A/C and fan has to be switched off during that time, so I understand fully your reluctance to be in your kitchen during the Malta heat! You know I am really puzzled why people are either sort of scared cooking Kohlrabi or never even heard of it.
      It’s one of our staples in Germany – love the slight nutty taste. This will not be my first and last recipe with this veg – there are sooo many easy and delishes preparations – so hopefully, one day you too will give it a try. Enjoy your summer!

  3. Carina, this looks marvelous! I know what you mean about the vegetable of the day! A few years ago here it was all about the parsnips. Poor Rutabaga and Kholrabi never get a mention! I have seen Kohlrabi that’s huge and others that were small enough to cup in your hand – which means here that the big marketers haven’t gotten ahold of it and reduced it to a single “perfect” crop, which is a good thing.:)

    • We all love Kohlrabi – a normal “cheap” vegetable in Germany. Try to peel and then slice before lightly boil them with an assortment of some other veggies, i.e. carrots, green beans, cauliflower – just some salt and pepper over them – delicious for a change. I have soooo many lovely Kohlrabi recipes – no doubt I will post one or two again one day….

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