Kohlrabi in Polish is kalarepa – it belongs to the cabbage family – the Brassicas.
It is a swollen stem and spherical in shape.
I have already written about eating it raw in salads – now I am going to write about eating it cooked.
You can either steam whole kohlrabi and peel them once they are cooked and cooled a little or you can peel and chop them first and then boil them (with the addition of a little salt and sugar).
Steamed, Peeled and Chopped
Peeled, Chopped and Boiled
Cook the kohlrabi by steaming or boiling then toss the chunks into melted butter and serve with chopped flat leaf parsley or dill.
Served here in a dish by J & G Meakin – Topic – designed by Alan Rogers – 1967
Kohlrabi à la Polonaise
Served in Saraband by Ridgeway – 1940-1959
Cook the kohlrabi by boiling chunks in a vegetable stock with a little sugar added.
Drain the kohlrabi and mash them adding several large tablespoonfuls of soured cream.
Serve with chopped flat leafed parsley.
Served here in a dish by Royal Doulton – Carnation 1982 – 1998
Kohlrabi baked with cheese
Cooked slices kohlrabi
50g of grated cheese (cheddar, Gouda, Edam or similar)
Cheese sauce – ingredients
1-2 tablespoons of butter
1-2 tablespoons of plain flour
150 ml of vegetable stock (can be from concentrate/cubes – I use made up Marigold powder)
4 tablespoons of soured cream
Cheese sauce – method
Melt the butter in a sauce pan and add the plain flour.
Cook lightly to blend the two together.
Stir in the stock and mix to make a lump free sauce.
Stir in soured cream to make a smooth sauce.
Pre-heat the oven to GM4 – 180°C
Place the slices of kohlrabi into an oven proof dish layering up with most of the cheese sauce.
Put the grated cheese on top.
Pour the rest of the cheese sauce over the top.
Put in the oven and bake for around 30 minutes.