Kohlrabi – eat it all

Kohlrabi & apple slaw with creamy coleslaw dressing

Kohlrabi – it it all

Kohlrabi from the Sydney Basin – Horsley Park.
Kohlrabi, magenta colour, took 45 to 50 days to grow and tastes like a sweet cabbage. Okay let’s get technical – a member of the brassica family.
 
Waste not the leaves as these can be cooked like you would turnip greens or kale. Steam, fry them. Try them – don’t bin them.
 

Sure – Kohlrabi is good for you.

A rich source of vitamin C and even more so than in an orange. Has phytochemicals that appear to have an anti-cancer and anti-inflammatory effects with antioxidant vitamins present so great for teeth and gums, boosts immunity and so is protective against many diseases.

Recipes

Sautéed Kohlrabi

Kohlrabi & apple slaw with creamy coleslaw dressing

Kohlrabi Calzone – folded pizza

 

Sautéed Kohlrabi

 

Sauteed Kohlrabi
 
Author:
Recipe type: Sautee
Serves: 4
Ingredients
  • 1 kohlrabi, grated
  • 2 tbs olive oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • ½ to 1 tbs fresh parsley
  • ½ tsp salt
Instructions
  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.

Kohlrabi & apple slaw with creamy coleslaw dressing

 

Kohlrabi & apple slaw with creamy coleslaw dressing
 
Author:
Recipe type: Salad
Ingredients
  • For the creamy coleslaw dressing:
  • ¼ cup cream
  • 1 tbs fresh lemon juice
  • ½ tbs French mustard
  • ½ tsp sugar
  • salt & pepper to taste - go easy here
  • fresh mint, chopped
  • 1 fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cubed
Instructions
  1. In a bowl whisk cream into lightly until it fluffs slightly then add remaining dressing ingredients. Add the kohlrabi and apple. Serve immediately.

Kohlrabi Calzone – folded pizza

 

Kohlrabi Calzone – folded pizza
 
Important to know with this recipe Takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Author:
Recipe type: Pizza
Serves: 2
Ingredients
  • For the dough: if you have a bred maker make the dough in it.
  • 3 cups bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup+2 tbs water
  • 2 tbs oil
  • 2½ tsp active dry yeast
  • For the filling:
  • ½ cup carrots
  • 1 kohlrabi
  • 1 capsicum
  • 1 onion
  • 1 cup tomatoes, diced
  • ½ cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
  • 2 tbs slivered almonds
  • pinches rosemary, thyme,
  • salt,
  • red chili powder
  • paprika
  • Parmesan and mozzarella, grated
Instructions
  1. For bread:
  2. Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
  3. By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
  4. For the filling:
  5. In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about ¼ cup. Add the herbs and salt and let it cook.
  6. Putting it together
  7. For the calzone:
  8. Divide the dough into two.
  9. Preheat the oven to 205C.
  10. Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

 

 

 

 


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