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Posts Tagged kohlrabi

Kolhrabi Carrot Fritters with Avocado Cream Sauce

From the share:
2 kohlrabi
1 carrot

From your kitchen:
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup grapeseed or vegetable oil (enough for 1/4-inch depth in a large skillet)
1/2 avocado
1/4 cup plain yogurt
1/2 lemon
1/4 teaspoon kosher salt
Green onions (for garnish)

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.


From: a couple




Baked Kohlrabi Fries

Kohlrabi (or German turnip) is actually of the cabbage family and is a good source of fiber, Vitamins C and B6, Copper, Manganese, Magnesium, and Phosphorus. It’s also gluten-free and GAPS and Paleo diet legal. They are called Baby Fries because they’re only a couple inches long.

3-4 kohlrabi bulbs, peeled and chopped into baby-sized fries
 2 tablespoons expeller-pressed coconut oil
 Seasoning of choice (garlic powder, salad dressing seasoning, etc.)
 Unrefined sea salt & pepper

Preheat oven to 450º. Peel & slice kohlrabi bulbs. Be sure to really peel them well or you will end up with tough fries.  If your oil is solid, melt it, then pour over fries and toss to coat. Lay the fries in a single layer on a baking sheet. Generously sprinkle seasoning over fries.  Bake for 20 minutes or until browned. Sprinkle with salt and pepper. Serve warm.





Sautéed Kohlrabi, Onions & Basil

2 good-sized kohlrabi bulbs, peeled (discard leaves & stems)
1 tsp pure salt
1 onion, sliced
4 TBSP butter, ghee, or coconut oil
2 TBSPs (more or less) chopped fresh basil

Grate the kohlrabi (food processor or hand grater).

Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl).

Squeeze water out (can press with the back of a spoon, or squeeze w/ hands).

Melt butter in a saute pan.

Cook onions over medium heat (5 – 10 mins – until golden) and stir in kohlrabi.

Turn heat to low, cover and simmer for 10 minutes.
Uncover and raise heat to medium. Cook another 2 minutes.

Stir in basil and serve.







Beef and Barley Stew with Kohlrabi and Carrots

1-1/2 pounds beef chuck, cut into 1-inch cubes
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil, divided
1 medium onion, finely chopped
1/2 cup dry white wine
1 tablespoon yellow Madras curry powder
6 cups beef broth
2 teaspoons Worcestershire sauce
1/2 cup pearled barley
1 cup (1/2-inch diced) carrots
1-1/2 cups (1/2-inch diced) kohlrabi

Season the beef with salt and pepper. Heat half the oil in a Dutch oven over medium-high heat and sear the beef well on all sides, 3-4 minutes total. Remove to a bowl or plate.

Heat the remaining 1-1/2 teaspoons oil in the pot and add the onion. Saute 6-8 minutes, until beginning to brown. Stir in the wine and curry powder, and scrape up any bits stuck to the bottom of the pan with a stiff spatula.

Pour beef broth and Worcestershire sauce into the pot, and bring to a boil. Add the beef back to the pot with the barley. Reduce heat to low, cover, and simmer for 45 minutes. Add the carrots and kohlrabi, stir to mix, cover again and simmer another 30 minutes, until vegetables, meat and barley are tender.



Asian Kohlrabi Slaw

Thank You CSA member Rebecca Braun for sharing this recipe.

4 medium kohlrabi (1 1/4 lb.), peeled
3 medium carrots
1 cup radishes, trimmed
1/3 cup rice vinegar
2 Tablespoons sugar
2 teaspoons dark sesame oil
1 Tablespoon soy sauce
Dash ground red pepper (cayenne)

In food processor bowl with medium shredding blade, shred kohlrabi, carrots and radishes.
In large bowl, combine all remaining ingredients; mix well. Add shredded vegetables; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.





Parmesan Roasted Kohlrabi recipe

4    kohlrabi, peeled  cut into a quarter inch thick slices
4    Tbsp. olive oil
2    cloves garlic, chopped
Salt and pepper
1/4 cup Parmesan cheese, grated

Preheat oven to 450. Peel and then slice kohlrabi into quarter inch slices. In a large bowl, toss the slices in oil, garlic and salt/pepper to coat, and then spread them on a rimmed baking sheet. Roast 30-45 minutes, or until evenly browned. Stir as they start to brown. Sprinkle parmesan cheese on top about 3 minutes before finished roasting.  Serve.






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