Tips and Recipes
for Brookfield Farm Crops

Kohlrabi shares its botanical name with its close relative, broccoli. However, 'kohl' (cabbage) and 'rabi' (turnip) better describes this delicate vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables.

The vegetable appeared suddenly in Europe in the middle of the 16th century. It offers generous amounts of vitamins A and C and emphasizes the minerals potassium and calcium. Kohlrabi is high in fiber and sports only 40 calories per cup serving.

Recipes:

Sautéed Kohlrabi
2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.

Crunchy Red Devils
2 tbsps apple cider vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 tsp grainy mustard
1/2 tsp sugar or granulated fructose
3 medium-size kohlrabi bulbs

Whisk together all ingredients except kohlrabi with 1/2 cup water. Peel and thinly slice kohlrabi, stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

Kohlrabi and Carrot Slaw (from: More Recipes from a Kitchen Garden)

Dressing:

2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.

Storage Tips: