I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great.
Does anyone have suggestions on how to get the best out of it? Any favorite recipes?
(Storage note: do not wash the bulbs before storing them; place in plastic bag in the refrigerator. Wash just before using.)
Young kohlrabi is great raw. Peel first, then
Cooked kohlrabi can be steamed or boiled. Remove the skin after cooking.
You can eat the leaves, if they are still firm and green; use them within a couple of days. Wash the leaves & remove the tough stem parts (ribs). Blanch in boiling water for a couple of minutes, drain, chop, and serve with a bit of butter, salt, and pepper. A little vinegar or lemon juice is good on them, too.
I used to eat them like apples when I was a child, I still like the raw kohlrabi in salads. Basically, it's a sweet'ish/spicy turnip/cabbage/raddish so you can do with it, more or less anything you can do with those three vegetables.
As I said. it's great in salads, it can be steamed or added to stews, deep fried etc. The leaves are also excellent in salads and can also be cooked like spinach.
It's a very versatile and tasty vegetable.
I found one recipe that called for it to be cubed, salt to taste, and drizzled with olive oil and baked until tender. That's the only way I've prepared it and I thought it was great. Go to the recipes section of Doe Run Farm (the CSA we get our veggie box from), and you'll find the Kohl Rabi recipe.
Most people don't realize that Kohlrabi and Broccoli are in fact different cultivars of the same species of plant (along with cabbage, cauliflower, kale and a bunch of other plants). So it's not just like a broccoli stem - it is a broccoli stem :)
I have two favorite uses for Kohlrabi - sliced thinly and used in asian-style wok dishes in a creme soup - just sautee some garlic and leek in butter and olive oil, add chopped Kohlrabi, some white wine, 1 liter of stock and cook until tender, then puree.
Aside from the other excellent answers (basically, use it like broccoli stems :)), it's excellent braised.