Kohlrabi – Cooked

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

 

Buttered kohlrabi

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

Melt butter in a pan and stir in dried breadcrumbs to make the à la Polonaise topping and pour this over the cooked kohlrabi chunks.

 

Served in Saraband by Ridgeway –  1940-1959

Creamed kohlrabi

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

Ingredients

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.

Kohlrabi Salads

Kohlrabi in Polish is kalarepa  –  it belongs to the cabbage family – the Brassicas  –  and has been cultivated from Brassica oleracea – the wild cabbage.

It is a swollen stem and spherical and its taste and texture is similar to cabbage heart and it  can be eaten both raw & cooked.

My auntie in Wembley used to grow kohlrabi  in the garden & on their allotment  but until recently I never saw it for sale in England whereas in Poland it is a common vegetable, it matures quickly, withstands the frost and can be stored for some time.

This kohlrabi I bought from the outdoor market in Leeds.

For all the salads below the raw kohlrabi has been peeled and then grated on a medium grater.

Here I have just used 1 kohlrabi per salad.

Simple Kohlrabi Salad

 

 

 

 

Served here in a Royal Doulton – Carnation dish – 1982 – 1998.

 

Ingredients

1 kohlrabi

2 – 3 tablespoons of soured cream

Juice of half a lemon.

Method

Mix the soured cream with the lemon juice.

Mix the grated kohlrabi  with the dressing.

Kohlrabi Salad with Apple

1 kohlrabi

1 Red or Pink eating apple

2 -3 tablespoons of full fat Greek yoghurt

1-2 tablespoons of apple juice

Method

Grated kohlrabi  is mixed with a chopped eating apple – use an apple with a red or pink skin for the lovely colour – here I used a Pink Lady which has a super taste.

Mix the natural Greek style full fat  yoghurt  and apple juice for the dressing.

20170407_172104

 

 

 

 

 

 

Served here in J & G Meakin – Topic by Alan Rogers, 1967.

Kohlrabi Salad with Apple & Raisins

This is made as the salad above with addition of around 40g of raisins

Kohlrabi & Carrot Salad

Ingredients

1 kohlrabi

1 carrot

2-3 tablespoons of soured cream

juice of half a lemon

Method

Grate the carrot & the kohlrabi using a medium grater

Mix the soured cream with the lemon juice

Mix everything together.

 

 

 

Served here in a Royal Doulton – Carnation dish – 1982 – 1998

The green part of spring onions or chives can be added to the carrots & apples

 

20170407_173514

 

Cooked kohlrabi in salads

You can steam the kohlrabi – steam several whole ones and peel them once they are cooked and cooled.

Use the steamed kohlrabi in place of steamed  Celeriac in salads.