Extra kohlrabi, hmm, let's see...I think you drive to RI and drop it off on my doorstep. :) I love the stuff but neglected to plant it this year! It seems to me I saw a recipe for pickled kohlrabi; I'll see if I can dig it out of my books later (I'm making dinner right now). It's a brassica, so it makes sense you could ferment it like cabbage, too. I'll get back to you!

Suggestion (1): Toss the lot onto the compost heap. This is what I'd do, even if it is being unkind to the compost heap!

Suggestion (2): Try any of the following recipes. No way would I do this!

Braised Kohlrabi
bunch kohlrabi with greens attached, about 1.5kg
1 tablespoon peanut oil
1/2 teaspoon each cumin and yellow mustard seeds
1 tablespoon chopped garlic
1 small jalapeno or other chilli, seeded and minced
1/2 cup chicken stock or water
salt and black pepper to taste

Discard any yellow or withered greens from the kohlrabi and cut off most of each stem. Stack the leaves, then roll them in cigar-like fashion and cut across into thin strips, 3mm wide. Put greens in a basin of cool water to remove grit. Drain. Peel and cut kohlrabi into 1cm dice and add to the greens. Put oil in a wok over medium heat. Add cumin and mustard seeds and stir a few seconds until mustard seeds begin to pop. Add garlic and jalapeno and stir a minute or two until garlic turns light golden. Add diced kohlrabi, greens, stock, and salt and black pepper to taste. Toss, cover, and reduce heat to medium. Cook, tossing once or twice, about 20-25 minutes or until kohlrabi is tender. Add a bit more liquid if needed.

Kohlrabi in Cream Dill Sauce
385g kohlrabi
250g carrots
30g butter
1 chicken stock cube
1/2 teaspoon dried dill
150ml cream
salt and freshly ground pepper
1 tablespoon cornflour

Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and cook with the carrots, butter, 300ml water and stock cube for about 10 minutes, until tender. Blend the cornflour with very little cold water and strain in the vegetable liquid, stirring. Return to the boil, stir in the dill and the cream, then adjust seasoning. Bring almost to the boil and pour over the vegetables.

Kohlrabi Pickle Chips
750g-1kg small kohlrabi trimmed of leaves and stems
3 small onions
1/4 cup pickling salt
1 litre ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon turmeric

Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a bowl. In a saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to the boil and cook for 3 minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.

Kohlrabi with Herb Sauce
700g small kohlrabi, peeled and coarsely grated
150ml mayonnaise
150ml plain yoghurt
2 hardboiled egg yolks
1 teaspoon Dijon mustard
salt and pepper
1 tablespoon chopped dill
1 tablespoon chopped chives
1 tablespoon chopped parsley

Mix mayonnaise and yoghurt together until smooth. Mash egg yolks with the mustard, then stir the yoghurt mixture into them. When smooth, season to taste with salt and pepper, stir in the herbs. Pour over the kohlrabi, mix well and serve as an entr. The sauce can be used with other vegetables, or as a dip for raw vegetables, or with mixed salads.

Parmesan Baked Kohlrabi
breadcrumbs for dusting
3 cups sliced kohlrabi (3mm thick)
1 tablespoon butter, melted
2 tablespoon grated Parmesan cheese
1 tablespoon breadcrumbs, extra
1/8 teaspoon pepper

Cook kohlrabi in boiling water until just tender, about 7-10 minutes. Toss with the melted butter. Arrange kohlrabi in greased pan, dusted with breadcrumbs. Sprinkle with Parmesan cheese and extra breadcrumbs and pepper. Bake for 1 hour at 180°C or until topping is browned.

TO FREEZE KOHLRABI:
Select young, tender, small to medium mild-flavoured kohlrabi. Cut off tops and roots. Wash, peel, and leave whole or dice in 1cm cubes. Blanch (whole: 3 minutes; cubes: 1 minute). Cool promptly in cold water and drain. Pack whole kohlrabi into containers or wrap in plastic wrap or foil. Seal and freeze. Pack cubes into containers, leaving 1cm head space. Seal and freeze. At 0°C, it should keep for 2-4 weeks.

Extra kohlrabi, hmm, let's see...I think you drive to RI and drop it off on my doorstep. :) I love the stuff but neglected to plant it this year! It seems to me I saw a recipe for pickled kohlrabi; I'll see if I can dig it out of my books later (I'm making dinner right now). It's a brassica, so it makes sense you could ferment it like cabbage, too. I'll get back to you!

Oops. :)
I found two kohlrabi recipes in the Joy of Pickling, but they're just for short term, refrigerator storage. Let me know if you'd still like me to post those; otherwise I won't bother typing it all in. *I* would try those recipes posted above...after all, anything you'd use a broccoli stem in would translate well to kohlrabi. It's a delicious vegetable, and you kohlrabi haters are missing out! :)

Thanks! Yeah, tastes are strange - I love it, my wife will eat it if she has to but doesn't really enjoy it, and the kids who are otherwise very good about eating their veggies won't even look at the stuff. They already think I'm strange because I don't like watermelon - I know it's one of the most universally loved fruits around, and I really like all other kinds of melon. There's just something about the flavor of watermelon that doesn't sit right with me.

Anyway, thanks for the recipes! Those kohlrabi pickle chips sound great - I'll try them! I have tried a recipe very similar to the parmesan baked, and it was REALLY yummy. The kids still wouldn't eat it, but that's OK - more for me! :-)

Mom2wildboys, I was thinking the same thing - that since it's in the cabbage family, maybe there's a sauerkraut variation that would work. If you find anything, I'd sure appreciate it.

Thanks!
-Diggity

I like kohlrabi raw, but have trouble growing it and never get enough. I have gardened over 70 years and I am a molecular biologist at my day job. We know some folks do not taste chemicals others can taste and that could be the reason some in your family like kohlrabi and others so not. I am hoping to grow 'Kossack' in 2009 because so many folks say they like it best. I am not suggesting that kohlrabi has a bad taste. I consider it milder than cabbage.
Harold Eddleman EdelRoots@WMconnect.com

Digging up this old thread, because I'm trying to figure out what to do with the kohlrabi that came in our winter storage share. Neither my husband or I are fans of it raw, but have enjoyed it once when I shredded it and cooked it with some onions. I'm keen to try the parmesan baked kohlrabi and make a huge batch of it, freezing the leftovers in dinner portions. I'm going all in on it, I guess!

I cut it into home-fry sized chunks, toss in olive oil, and roast it. Kohlrabi is really just a thickened broccoli stem and roasting brings out the sweetness. My anti-vegetable husband actually likes it.