Author: Codi Hale
Cauliflower and kholrabi. Two funky greens that we often don’t know what to do with. Let’s change that today!
I have written about kholrabi here before, but very basically. I want to take it up a notch, get some more complex recipes that are delicious and nutritious.
How about this Creamy Carrot and Kholrabi soup for a cool Fall evening?
[taken from eatloveandbehappy.com]:
half medium celery
2 medium potatoes
1 large onion
1 roasted garlic head
fresh rosemary, thyme, parsley
salt and pepper
3-4 Tbsp olive oil
½ cup heavy cream for cooking
grated Parmesan cheese
- Peel and boil vegetables in water and salt.
- Mix the boiled vegetables and the garlic. Saved some boiled vegetables, dice them and then add when the soup is done, for a richer texture.
- Add the water in which vegetables were boiled until it has reached your preferred texture. You decide how thick or thin you want it to be. Add spices and herbs, the heavy cream and the olive oil.
- Serve it with a generous tablespoon of grated Parmesan on top and some extra fresh rosemary.
Prepare these tasty Stuffed Kholrabi next time you have a big family dinner!
[taken from about.com]
- 6 medium kohlrabis
- 1 pound ground beef or ground leftover beef, veal, pork or lamb
- 1 large finely chopped onion
- 1 1/2 tablespoons butter
- 2 large eggs
- 1 finely chopped garlic clove
- 1 1/2 cups broth of choice
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper
- Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.
- In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.
- Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.
- Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Stirwith a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary. Serve stuffed kohlrabi with sauce on the side or ladled over.
If you are feeling really food-venturous, attempt these Kholrabi Pancakes. Everyone loves some breakfast for dinner! [taken from sustainabletable.org]
4 small purple or green kohlrabi, peeled and trimmed of woody bits
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.
2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).
3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.
4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.
As a kid, we may have been a little iffy about cauliflower. Why is it white? What’s wrong with that broccoli?!
But now we know just how sweet and delicious it is, so let’s experiment with this yummy green (or white?).
Start off with something simple, try this simple cauliflower recipe. [taken from 101cookbooks.com]:
2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean most florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.
Watching your carbs? Use this recipe for Cauliflower Crust Mini Pizzas! [taken from theguardian.com]:
1 medium cauliflower, grated
100grams goat’s cream cheese
Salt and pepper
1 onion, chopped
3-4 gloves of garlic, minced
400g can of chopped tomatoes
Fresh basil, chopped, to taste
Chili flakes, to taste
Salt and pepper
1. Preheat oven too 400, line baking tray with parchment paper.
2. To make crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a towel and squeeze out excess water.
3. In a bowl, mix the grated cauliflower with the cream cheese and egg, season.
4. Divide the cauliflower mix into 4 portions and shape into pizza crusts. Bake for 30-35 minutes, until firm and golden.
5. While crusts are baking, heat oil in pan. Add onion and saute for a few minutes. Add garlic and stir, then add rest of topping ingredients. Simmer for 20 minutes, stirring occasionally.
6. When the crust are done, spoon tomato sauce evenly over each. Add topping and cheese as desired.
7. Put back into oven for about 10 minutes, until cheese is golden.
Remember: “The thousand mysteries around us would not trouble but interest us, if only we had cheerful, healthy hearts.” – F. Nietzsche