Just finished talking with Neighbor Joe and he is going to be bringing me
some zucchini and Kohlrabi. Now I would love some ideas for it?

I know basically what it is. he says some people make a soup from it but I
am looking other ideas maybe salad recipes? he says he eats it raw, peeled
and just with salt.

Anyone?
Thanks

"Martee" > wrote in message
.. .
>
> Just finished talking with Neighbor Joe and he is going to be bringing me
> some zucchini and Kohlrabi. Now I would love some ideas for it?
>
> I know basically what it is. he says some people make a soup from it but I
> am looking other ideas maybe salad recipes? he says he eats it raw,
peeled
> and just with salt.
>
> Anyone?
> Thanks

My mil puts it in salad raw. It's got a nice crunch.
Teri

Martee wrote:
> Just finished talking with Neighbor Joe and he is going to be bringing me
> some zucchini and Kohlrabi. Now I would love some ideas for it?
>
> I know basically what it is. he says some people make a soup from it but I
> am looking other ideas maybe salad recipes? he says he eats it raw, peeled
> and just with salt.
>
> Anyone?
> Thanks


Based on the kohlrabi my late father-in-law used to grow (and never
picked till it was overripe and very fibrous), I'd consign it to the
compost heap.

Sorry, I know that wasn't very helpful, but your question evoked bad
memories.

gloria p

Martee wrote:

> Just finished talking with Neighbor Joe and he is going to be bringing
> me
> some zucchini and Kohlrabi. Now I would love some ideas for it?
>
> I know basically what it is. he says some people make a soup from it
> but I
> am looking other ideas maybe salad recipes? he says he eats it raw,
> peeled
> and just with salt.
>
> Anyone?
> Thanks

One of my favourite recipes "stuffed kohlrabi" i make it at least once a
month, sometimes more often.

Stuffed Kohlrabi
-------------------

8 to 10 medium sized kohlrabi's, peeled

leaves of 5 kohlrabis

2 tbs. lard [i use canola oil]

1/2 cup finely chopped onion

1/2 tsp. finely chopped garlic

1/2 pound ground pork

1/2 pound ground veal

[all ground beef is good also]

1/4 cup cooked rice

1 tbs. finely chopped parsley

2 tbs. sweet hungarian paprika

1/8 tsp. dried marjoram

2 eggs, lightly beaten

1 & 1/4 tsp. salt [i use just a pinch]

Freshly ground black pepper

1/8 tsp. white pepper

4 cups chicken stock [fresh is best but canned low salt stock will do]

the sauce
------------

3 tbs. butter

2 tbs. flour

1 cup heavy cream

1 tbs. finely chopped parsley

Slice off 1/4 inch of the root end of each kohlrabi, then scoop out the
pulp, creating a shell about 1/4 inch thick. Chop the pulp coarsely and
set aside. Wash the leaves of 5 of the kohlrabis, then blanch them by
dropping them in to a pot of slightly salted boiling water for about 3
minutes. Drain them, chop them finely and add them to the chopped pulp.

In a large heavy skillet, heat the lard over high heat until a light
haze forms over it. Add the onions and garlic and cook them for 8 - 10
minutes, or until the onion's are lightly coloured, then scrape them
into large mixing bowl. Add the pork, veal, rice, parsley, paprika,
marjoram, eggs, a tsp. of the salt and a few grindings of black pepper.
Mix with a wooden spoon until all the ingredients are thoroughly
combined.

Fill the kohlrabi shells with the meat mixture, tamping it down with a
spoon and mounding it slightly. Arrange the stuffed shells in a 4 quart
casserole or saucepan. Scatter the chopped pulp and leaves around them
and add 1/4 tsp. of salt, the white pepper and the chicken stock. Bring
to a boil, reduce the heat to its lowest point and simmer for 35 to 40
minutes, or until the stuffing is fully cooked and the sides of the
kohlrabi's can be pierced easily with the point of a sharp knife.
Transfer the kohlrabis to a warm serving plate while you make the sauce.

The Sauce
------------

In a small sauce pan on medium heat, melt the butter and with a wire
whisk, stir in the flour. Continue to whisk over low heat for 3 or 4
minutes, or until the flour is lightly browned. Add the cream and whisk
until the sauce is smooth and thick, then stir the sauce into the large
pan the kohlrabis were cooked in with the pulp and chopped leaves,
simmer 5 - 10 minutes longer, strain through a fine sieve into a large
bowl, then stir in the chopped parsley. pour the sauce over the stuffed
kohlrabis and serve.
-----------------------

Variations include:

Using part of the pulp and leaves in the meat mix, altering the
combinations of ground meats, ground chicken is nice with white wine
rather than chicken stock, putting the sauce through a food mill rather
than a sieve, or not filtering the sauce at all and leaving it kind of
'chunky'.
---
Joseph Littleshoes

Martee > wrote:

> Just finished talking with Neighbor Joe and he is going to be bringing me
> some zucchini and Kohlrabi. Now I would love some ideas for it?
>
> I know basically what it is. he says some people make a soup from it but I
> am looking other ideas maybe salad recipes? he says he eats it raw, peeled
> and just with salt.

Kohlrabi is a nice enough vegetable; it is certainly not at all
offensive, unless overripe and woody. Still, it is fairly bland
("subtle", some will insist on saying) and unremarkable as far as
cabbages go.

If raw, grate it finely and eat "as is" or add to a salad.

Or, you can chop it up, salt, roll in flour and fry quickly in butter,
then add some pepper and a bit of cinnamon, as well as sour cream and
tomato purée, and cook, covered, over low heat for about 40 minutes.
Sprinkle with parsley or dill and serve.

Victor

"Teri" > wrote in message
...
>
> "Martee" > wrote in message
> .. .
>>
>> Just finished talking with Neighbor Joe and he is going to be bringing me
>> some zucchini and Kohlrabi. Now I would love some ideas for it?
>>
>> I know basically what it is. he says some people make a soup from it but
>> I
>> am looking other ideas maybe salad recipes? he says he eats it raw,
> peeled
>> and just with salt.
>>
>> Anyone?
>> Thanks
>
> My mil puts it in salad raw. It's got a nice crunch.

I like mine peeled, sliced, boiled and mashed with butter and salt

Ophelia

"Martee" > wrote in message
.. .
>
> Just finished talking with Neighbor Joe and he is going to be bringing me
> some zucchini and Kohlrabi. Now I would love some ideas for it?
>
> I know basically what it is. he says some people make a soup from it but I
> am looking other ideas maybe salad recipes? he says he eats it raw,
> peeled
> and just with salt.
>
> Anyone?
> Thanks

When I make Kohlrabi; I try to get small tender ones and I peel and steam
them and serve them with a white sauce w/ nutmeg in it.

Yum!

MoM

On Fri 16 Sep 2005 01:34:59p, MoM wrote in rec.food.cooking:

>
> "Martee" > wrote in message
> .. .
>>
>> Just finished talking with Neighbor Joe and he is going to be bringing
me
>> some zucchini and Kohlrabi. Now I would love some ideas for it?
>>
>> I know basically what it is. he says some people make a soup from it but
I
>> am looking other ideas maybe salad recipes? he says he eats it raw,
>> peeled and just with salt.
>>
>> Anyone?
>> Thanks
>
> When I make Kohlrabi; I try to get small tender ones and I peel and steam
> them and serve them with a white sauce w/ nutmeg in it.
>
> Yum!
>
> MoM

I also like them cooked, then mashed coarsely and sauteed with a bit of
butter or bacon fat and a very small amount of fresh garlic, salt, and
pepper. I saute the mashed mixture to reduce some of the excess moisture.

I always try to include them, cut in thin half disks or strips, on a
platter of crudité.

They also make a tasty and unusual sandwich when sliced very thin, on a
nice dark rye with sweet butter.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!