Spread kohlrabi in a single layer on a baking sheet. This is a great way to get kids to eat their kohlrabi.
1 large honeycrisp apple about pound cored and cut into matchsticks about wide cup grated gouda cheese optional not shown cup fresh tarragon leaves 3.
Recipe purple kohlrabi. Turn after a few minutes and serve when both sides are crispy. Served cold it adds a pleasing crunch and mild spicy note to salads. Boil them and mash them with potatoes or other root vegetables.
Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. There are no flavor variances between the colors and the meat inside is all the same off white color. Kohlrabi is protected by a thick skin which is either purple or pale green.
Looking something like a sputnik in vegetable form with a squat bulb and antennae like shoots kohlrabi is part of the cabbage family. Purple kohlrabi botanically classified as brassica oleracea is a bulbous stem that grows above ground and is a member of the brassicaceae or cabbage family. Look for indian recipes using kohlrabi as they are often used in indian cuisine.
Once it begins to show some caramelization season it with salt nutmeg and a little sugar for increased sweetness. Ingredients 2 small kohlrabi about 1 pound i used the green variety but purple would be prettier cut into matchsticks about. Combine olive oil garlic salt and pepper in a large bowl.
Heat oil or butter in a flat skillet drop on small mounds and flatten slightly with the back of your spatula. For a simple side dish sauté the sliced kohlrabi in a bit of butter in a skillet. The name kohlrabi is derived from the germanic word kohl meaning cabbage and rabi meaning turnip and can be found in markets with or without the large greens still attached.
Grate them and toss with grated carrots or apples. Cut the kohlrabi into 1 4 inch thick slices then cut each of the slices in half. Stir fry them with other vegetables or julienne them and fry them like potatoes.
Continue cooking until slightly al dente with a bit of crispness and serve it immediately. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. Toss kohlrabi slices in the olive oil mixture to coat.
The name translates from german as turnip cabbage and the mild sweet flavour is somewhere between a turnip and a water chestnut with a crisp crunchy texture.