Archive for July, 2013

roasted kholrabi




Looking at the above pictures, you would think that these are potatoes. These are actually kohlrabi.

All About Kohlrabi 

Guide to Buying and Using Kohlrabi

By Molly Watson, Guide

Kohlrabi usually means the crispy crunchy bulb with a great flavor that combines the earthy sweetness of cabbage with a bit of the sharp bite and heat of turnips and radishes. Most kohlrabi bulbs are a pale green and sold without their leaves attached, but purple varieties are seen at some markets. They both have a slightly alien-looking quality about them.

How to Buy & Store Kohlrabi

I like to buy kohlrabi at farmers markets where they are often sold with their leaves still attached. There are two reasons for this: first, you know the kohlrabi is fresh; and second, the leaves are delicious, just like kale.

Look for small bulbs of kohlrabi—about 3 inches in diameter or less—for sweeter, more tender flavor. Larger kohlrabi bulbs tend to be woody, but their thick and fibrous peel can be cut off to reveal a tender crunchiness within.

Although I buy kohlrabi with leaves attached whenever possible, they do need to be removed for storage (just like with beets, turnips, or carrots). Cut off the leafy stalks (you can use the leaves as you would kale orcollard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge.

How to Use & Cook Kohlrabi

Kohlrabi is delicious raw. Cut into wedges and crunch them for snacks, use with creamy dips, or give them a simple drip or two of soy sauce. Kohlrabi also adds bite and crunch to salads and slaws—slice thinly or shred.

Kohlrabi can be chopped and added to soups or stews, or boiled and added to mashed potatoes or other mashed root vegetables.

Kohlrabi can also be roasted: cut them into wedges or chunks, toss with a bit of oil, sprinkle with salt, and roast in a hot oven until brown and tender.



5  kholrabi

4  tbsp of olive oil

1 tbsp balsamic vinegar



salt & pepper to taste

4 cloves of garlic

1/4 cup of bread crumbs

1 tbsp grated parmesan cheese

(any other spice you like)


Preheat your oven to 375*

Clean, peel and cut the kholrabi into  strips

In a bowl, whisk olive oil,  vinegar,  crushed garlic, oregano, paprika and  salt and pepper to taste

Other herbs and spices that you like can be added or substituted

Coat the kholrabi pieces in the oil mixture

Spread the coated kohlrabi in a single layer on a baking dish, sprinkle with parmesan cheese and breadcrumbs and put them in the oven

The cooking time will depend on the size of your pieces (usually from 25-40 minutes)

Halfway through, turn the kohlrabi, sprinkle more cheese and breadcrumbs and return to oven


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kholrabi salad



Not only is kholrabi a beautiful strange looking vegetable but it is very versatile and can be served in hundreds of ways.  Cooked, raw, diced, pureed, boiled, roasted or grilled.

You can use kholrabi in soups or as a side dish. Because these kohlrabi were picked a few hours ago, the best way to get the most nutrients would be to serve them raw. So I decided to make a salad. Amazing taste and very refreshing. The next time I make it which will be next week when I get a chance to buy more at the farmer’s market stand in Ottawa, from Herbivor Farm will cut the kholrabi into thinner strips.


With a sharp knife, cut off the “branches” of the kohlrabi & peel the bulbs with a vegetable peeler

Cut into strips either using a sharp knife or a mandolin

In a small dish combine olive oil , balsamic vinegar, chopped parsley, basil and garlic

Drizzle dressing over the kohlrabi strips

Add salt & pepper to taste

If you like you can add other spices, chopped nuts, hemp seeds or shaved coconut _____________________________________________________________________________________________________________________________________________________

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These pattypan squash were too cute to cut them up, so I decided to do the least harm and stuff them. You can use your favorite stuffing to fill these. However, because the squash were so tender  I cooked the stuffing first so that the time in the oven would not be too long.

preparing the squash (6 medium size)

wash and dry

cut tops carefully and hull out middle


cook 1 cup quinoa (set aside)

olive oil

1  onion

1  shallot

3 cloves garlic

1 red bell pepper

flesh from the squash

handful of parsley, basil, chives

salt & pepper to taste

1/2 cup parmesan cheese

Bed of Kale and Swiss Chard


Swiss Chard

1 cup of chicken broth

parsley, basil, celery leaves

salt, pepper to taste



Chop onion, shallot, garlic, pepper
Heat pan with olive oil, add onion & shallot and cook until wilted
Add bell pepper,  flesh from squash  and cook for a few minutes until tender
Mix in parsley and basil 
Add salt and pepper to taste
Add quinoa to stir fry mix well
Add cheese and mix well
Fill squash to the top, sprinkle with parmesan cheese and press tops in place
Roughly chop kale and swiss chard
Finely chop parsley, basil & celery leaves
Mix and season with salt, pepper and sprinkle with parmesan cheese
Prepare casserole dish for the oven
Lightly oil casserole
add 1/2 cup broth
add kale and swiss chard mixture
place the stuffed squash on the mixture
add the rest of the broth
sprinkle with parmesan cheese
Cover dish with aluminum foil and bake in a preheated, 350* oven for 30 minutes
Remove cover and bake another 10 minutes until squash is tender and lightly brown

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