Kohlrabi Recipes

Gabi’s Kohlrabi Soup – 12/09/11

Joanne Bayly, a CSA member who picks her baskets up in Montreal West, sent us this recipe. We haven’t asked Joanne who ‘Gabi’ is, but this is a nice way to use kohlrabi if (or when) you tire of eating it raw (which is how most of it gets eaten in our household — see our earlier suggestions below).

  • 3-4 large kohlrabi, peeled and cut up
  • 3 potatoes, peeled and cut up (optional)
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • chopped parsley
  • salt and pepper
  • cumin or garam masala
  1. Heat oil in pan. Cook onions and garlic until soft. Add kohlrabi and potatoes, if using.
  2. Fry for a few minutes. Add chopped parsley.  Add cumin or garam masala. Cook another couple of minutes.
  3. Add water to cover. Cook until soft.
  4. Put soup in Cuisinart or blender. Puree.
  5. Season with salt and pepper. Add milk and/or cream, if desired.

Raw & Rémoulade – 01/07/10

We eat this funny vegetable raw, and love it. Peel and quarter it like an apple, and enjoy!

The Larousse gastronomique suggests a rémoulade, or slaw, a simplified version of which can be found at SOS Cuisine – Eating well made easy, a Montreal-based website worth consulting for easy recipes made with local products. Check it out.