i have a few recipes using kohlrabi African Vegetarian Stew 4 sm Kohlrabies, peeled and cut into chunks 1/2 c Couscous or Bulgar Wheat 1 lg Onion, chopped 1/4 c Raisins, dark or golden 2 Sweet Potatoes, peeled and cut into chunks 1 tsp Ground Coriander 1/2 tsp Ground Turmeric 2 Zucchini, sliced thick 1/2 tsp Ground Cinnamon 5 Tomatoes, fresh or 16 oz Can Tomatoes 1/2 tsp Ground Ginger 1/4 tsp Ground Cumin 15 oz Can Garbanzo beans 3 c Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Yield: 8 servings Ginger-Peanut Pasta Salad Ingredients 8 ounces corkscrew macaroni or fine noodles, broken up 20 fresh pea pods, tips and strings removed (about 1 cup) 1/4 cup salad oil 3 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1 teaspoon chili oil or several dashes bottled hot pepper sauce 1 medium kohlrabi, peeled and cut up, or 1 small cucumber, quartered lengthwise and sliced 2 medium carrots, cut into long thin strips (about 1 cup) 1 medium yellow and/or green sweet pepper, cut into thin strips 3/4 cup thinly sliced radishes 1/2 cup bias-sliced green onions 3 tablespoons snipped fresh cilantro or parsley 1/3 cup chopped peanuts Directions 1. Cook pasta according to package directions. During the last 30 seconds of cooking time, add pea pods; drain. Rinse with cold water and drain thoroughly. 2. Meanwhile, in a screw-top jar, combine salad oil, rice vinegar, sugar, soy sauce, ginger, and chili oil or bottled hot pepper sauce. Cover and shake to combine. 3. In a large bowl, combine pasta and pea pod mixture, kohlrabi or cucumber, carrots, sweet pepper, radishes, green onions, and cilantro or parsley. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours. 4. Transport in an insulated cooler with ice packs. To serve, toss the salad again and sprinkle with peanuts. Makes 12 side-dish servings. Make-ahead Tip: Chill dressing up to 3 days before using. BEEF POT ROAST IN TANGY SAUCE Pound 2 lb. or larger beef rump or chuck roast. (Rolled roasts tied with string are very good.) Bring 1/4 cup 6% distilled vinegar and several crushed peppercorns, grains allspice and bay leaf to boil and scald meat. Cover and refrigerate overnight or longer. Remove from marinade, dry and lard with at least 8 sticks salt pork rolled in paprika. Roll in flour and brown on all sides in hot fat. Transfer meat to baking dish or Dutch oven and add the drippings. Add 1 standard portion of diced soup greens (carrot, celery, parsnip, leek), 1-2 onions and (optional) 1 small kohlrabi and 1 small beet. Pour in 1 cup water and simmer covered on low heat or bake in 325掳 oven about 2 hrs, or until tender. When roast is done, force pan drippings through sieve. If you have not used a beet among the vegetables, add 1-2 Tablespoons tomato concentrate and simmer sauce briefly. Thicken with a little flour as needed or add a bit of boiling water if too thick. Salt & pepper to taste and pour over sliced roast. For a richer sauce, stir in a heaping Tablespoon sour cream.|||Title: Herbed Kohlrabi 1 lb Kohlrabi; peeled and cubed .. (2 1/2 cups) 1 tb Butter 2 ts Dijon mustard 1 tb Snipped fresh parsley 1/2 ts Dried savory; crushed Cook kohlrabi, covered, in enough boiling water to cover in a medium saucepan for about 10 minutes or till crisp tender. Drain well. Add the remaining ingredients. Cook and stir over low heat till kohlrabi is coated. Makes 4 servings. Microwave directions: Place the kohlrabi in a microwave safe 1 quart casserole. Add 2 tablespoons water. Microwave, covered, on high 4-6 minutes or till crisp tender, stirring once. Drain. Add reamining ingredients. Cook 45-60 seconds unril butter melts. Stir to coat.|||Spicy Kohlrabi Ingredients: 4-5 med kohlrabi with greens, washed, about 2 lbs. (1 kg) 3 Tbsp vegetable oil 4 bay leaves 1 tsp finely chopped garlic 2 serrano peppers, finely chopped, optional 1/2 tsp crushed carom seeds 1 Tbsp ground coriander 1/2 tsp cracked black peppercorns to taste 1/2 tsp turmeric 1 1/2-2 c water 2 Tbsp fresh lemon juice 1/2 tsp Garam Masala for garnish Directions: Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens. Heat oil over medium high. Add bay leaves, saute 15 - 20 seconds, remove. Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens. Cook, stirring occasionaly, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat. Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover. Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala. Serves 8.|||Kohlrabi is great eaten raw with your favourite dip. As a side dish..I like to boil it until tender crisp and make a bechamel sauce to pour over it. For colour throw in a handful of peas or chopped scallions...Sherry N...|||Cook kohlrabi like you would broccoli to al dente stage.Steaming is the best method for taste, nutrient value and color. Simply season with salt and white peeper with a little amount of butter. When the rabi is done cooking, drain Through a colander into a bowl (juices go into the bowl) to warm the bowl, then empty liquid, add butter and rabi. Season accordingly. It will remain hot|||I would steam or boil small cubes of it until tender, drain and then add garlic, coarse ground pepper and a little seasoning salt. It is similar to Rutabagas and those are the ultimate comfort food and worth the hassle it is to chop them up.|||Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape - firm and green - they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won't be as tasty and often have a pithy flesh. Simple Preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.|||what is KOHLRABI?

火车采集器