2 kohlrabi, ends and knobs trimmed, and sliced into chunks. Mashing – Cook kohlrabi however you desire and mash. Steam until veggies are fork tender – about 8-10 minutes. 1. What’s great about this coleslaw is it uses dates as a sweetener, which also happens to make it Whole30 compliant. Now you can lightly mash the vegetables, leaving a lot of texture. Place in a large pot and cover with water. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. In a colander, strain liquid (but don’t wash the vegetables), then return the vegetables to the mixing bowl. Cook in boiling salted water until soft, about 30 minutes; drain. 2 Tbsp canola oil. 2. Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Cook about 10 minutes until vegetables are cooked and the water is gone. Read on to see how it’s done. Add to pot of water. 3. Ingredients. Add the carrots, onion, garlic, thyme, and remaining 1/2 teaspoon of salt to the pot. DIRECTIONS Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). The kohlrabi is more delicate, offering a slightly sweet finish, big enough to take on the pine nut, coriander and carrot. Chop the bulbs into bite sized pieces. 4 large carrots, chopped Peel and quarter 2 pounds kohlrabi. pinch salt. Using a 1” ice cream scoop, make balls of the chilled mixture and dredge with flour. Recipe adapted from chefkoch.de Once boiled or steamed, kohlrabi can be mashed and seasoned like potatoes and mixed with other winter vegetables such as parsnips and kale. Dollop these spice-packed chickpea flour and carrot waffles with yogurt, green onions and cilantro sprigs. Once trimmed and peeled, they impersonate the turnip very, well. As a bonus, kohlrabi has 2 grams of net carbs per every 100-gram serving of the veggie, which really helps it stand apart as a potato replacement. Mash the cooked kohlrabi into a fine paste. Grate them and toss with grated carrots or apples. How to Cut a Kohlrabi It's in my recipe book. Bring broth to boil, add kohlrabi, lower heat, and cook about 5 minutes. https://www.flavorfromscratch.com/2016/10/roasted-kohlrabi-potatoes.html Fresh kohlrabi is packed with a mixture of mashed potato, carrot, and celery and topped with pesto made from kohlrabi and celery leaves — no food waste, here! salt and pepper. Add mayonnaise, vinegar, lemon juice, sugar, and cayenne pepper, and toss to combine. salt and pepper, to taste. Roasting – Slice kohlrabi into ¼ or ½ inch slices, toss in olive oil, salt, and pepper, and spread on a baking sheet. Add thyme sprigs and cook until crisp, about 30 seconds. 2. In a large bowl, toss kohlrabi, carrots, radishes, and fennel with salt. Cook in boiling salted water until soft, about 20 minutes; … 1-2 cloves garlic, peeled and crushed. Shred the vegetables in a food processor, or by hand using a grater. In a pot, heat up the kohlrabi slices, heavy cream, a dash of sugar, and salt and pepper to taste. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. In a colander, strain liquid (but don’t wash the vegetables), then return the vegetables to the mixing bowl. Add the peas, cook a bit further; Dust with the flour, coat the vegetables evenly then slowly add 1 cup of cold water first while stirring then 1 cup of milk 2 carrots, peeled and sliced into chunks. serve. Refrigerate for 1 hour. The waffles you may be used to are typically fluffy, doughy and coated in sweet syrup, but allow us to introduce to the savory carrot waffle. Ingredients (for the Mashed Cauliflower) You may substitute turnip for the Kohlrabi in this recipe, Total Carbohydrate Cook hazelnuts until butter foams, then browns, about 5 minutes. Peel the kohlrabi and cut into fine slices. Kohlrabi is another veggie that seems hidden away. Preparation. While the kohlrabi is cooking, place butter in small skillet and sauté the shallots or mushrooms over a very low heat stirring occasionally for 10 minutes and set aside. Makes a huge difference.) Lightly mash, leave a lot of texture. Put a medium pot of water to boil. Use it raw, chopped in a green salad. After about 8-10 minutes, add the butter flakes and simmer covered for 7-8 minutes. Remove the stems and peel the kohlrabi. Don't try to make them smooth like mashed potatoes. Cut the leaves off the kohlrabi and peel the bulb. Serves 4. My kohlrabi hating father just about fell over when I told him what it was. Ingredients (for the Mashed Cauliflower) Directions for: Mashed Kohlrabi Ingredients. In the meantime, dice the carrot; add. Flip the sliced kohlrabi after about 8-10 minutes for even cooking and browning on both side. But honestly, it just tastes like really good coleslaw. : O-Title : Mashed carrot tart with a kohlrabi, pine nut and Clean/peel the carrot and kohlrabi and cut them into small 0.5 cm cubes; Heat the oil and cook the carrot and kohlrabi whilst stirring for 4-5 minutes. Refrigerate for 1 hour. Heat butter in a small saucepan over medium. Add nutmeg and butter. Return the lamb and any accumulated juices to the pot. Then peel or scrub and dice the potato, and add. Mash or puree the kohlrabi bulbs and combine the puree with the cooked shallots or mushrooms and the salt, pepper, and sprinkle with parsley and top with butter. The World's Largest Collection of Vegetarian Recipes. 1 medium kohlrabi, chopped 4. 1 1/2 cups water or broth 3 … 4 small carrots, cleaned and diced (I used organic. Instructions: 1. The nutmeg was interesting, but all-in-all a very successful dish. Add nutmeg and margarine. It additionally pairs well with cabbage, carrots, curry, duck, lamb, leeks and pork. Dill, fresh, chopped, or maybe try cardamom or nutmeg or something (I used dill, but next time I am going the sweet direction) Salt and Pepper. 1 Tbsp ghee, organic butter or coconut oil. … Add mayonnaise, vinegar, lemon juice, sugar, and cayenne pepper, and toss to combine. Cut it into four pieces and place in a steamer. 1 parsnip, peeled, and sliced into chunks. Heat a medium skillet, put kohlrabi and carrots in it and cover with about 1 1/2 cups lightly salted water or broth. Drain. but only in looks. Season, to taste. Using a steamer basket, bring 3 inches of water to a boil then add cauliflower and kohlrabi. When selecting kohlrabi, find one that has a firm bulb slightly larger than a golf ball with pale green or purple skin and deep green leaves. You might need more water, so feel free to add some. Trim and peel kohlrabi bulbs. Kohlrabi are the trendy-looking round vegetables, sprouting antennas. 2. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine. If you don’t do this the vegetables will be … Heat a medium skillet, put kohlrabi and carrots in it and cover with about 1 1/2 cups lightly salted water or broth. Drain. Kohlrabi makes a great mate for butter, Parmesan and Swiss cheeses, dill, garlic, mustard seeds, potatoes and soy sauce. It' very, very good and a nice change. 2 Tbsp almond milk. Once veggies are cooked, pour out the cooking water and remove steamer basket. 3. You might need more water, so feel free to add some. Peel 1 carrot. Once the kohlrabi is soft, in bowl or a food processor begin to mash or purée. Directions. Prepare the vegetables. Beautiful! Kale, carrots, and kohlrabi are abounding around here lately, and they team up well together in this coleslaw dish. 1. 1. In its raw form, kohlrabi has leaves and stems that people usually remove ahead of time. Squeeze the shredded vegetables in a tea cloth (or with your hands) to … 4 Tbsp butter. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. Boil them and mash them with potatoes or other root vegetables. Add veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together. Season with pepper and cook, stirring occasionally, until the vegetables are softened and starting to brown, about 4 minutes. Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, … freshly ground black pepper, to taste. 1/4 teaspoon nutmeg Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Drain the vegetables and let them steam dry for 5 minutes. Boil for about 40 minutes or until vegetables are tender. 1. Peel and roughly chop 2 pounds carrots. I boiled the veggies for 14 minutes, drained, then added the butter, and mashed. 1 kohlrabi. Steam for 10-15 minutes. blog.fashioned4you.com/2018/07/instant-pot-kohlrabi-and-carrot-mash.html 2 %, , Peeled, chopped into 3/4-inch cubes (about 2 cups), , cut into chunks to match the size of the kohlrabi. In a large bowl, toss kohlrabi, carrots, radishes, and fennel with salt. Now you can lightly mash the vegetables, leaving a lot of texture. Simple and sweet, naturally! 2. 2. 1 tablespoon margarine, optional Mix very well, cover and let rest in the refrigerator for 2 hours. Kohlrabi looks very similar to a turnip and can be roasted in the oven or prepared as fries. Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the Drain. 7 g Peel and Cut Kohlrabi into small cubes. Mash and add butter, milk, salt and pepper to taste. 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