Roasted Kohlrabi and Potatoes with Almonds

1 kohlrabi, peeled, quartered, and cut into 1-inch pieces 

1 lb red prairie potatoes cut into 1-inch pieces

1 Tbsp olive oil

Salt and pepper to taste

1 Tbsp butter

¼ cup blanched almonds

1 tsp thyme or rosemary

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

Preheat oven to 450˚F.

On a rimmed baking sheet, toss kohlrabi and potatoes with oil. Season with salt and pepper.

Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.

Meanwhile, melt butter in a small skillet over medium heat. Add almonds and cook, until golden, stir frequently for about 3 to 4 minutes. Add herbs and cook for 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi/potato mixture and toss to coat. Season with salt and pepper; serve.

Kohlrabi with Sautéed Greens and Parmesan

1 kohlrabi, peeled and sliced thin

1 lemon, zested

Juice from one lemon

1/4 cup extra-virgin olive oil, divided

1 bunch kale or head of bok choy, rough chopped

2 garlic scapes, finely chopped

1/3 cup salted roasted pistachios, chopped

¼ cup parmesan 

Whisk together lemon zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Rough chop greens. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic scapes until aromatic, about 30 seconds. Add greens by the handful, turning and stirring with tongs and adding more greens as volume in skillet reduces. When all of greens are wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss greens with kohlrabi, parmesan and pistachios.

Kohlrabi and Potato Gratin

3 slices bacon (optional), cut crosswise into thin strips 

1.5 cups heavy cream

2 Tbsp sour cream

1 garlic clove, minced

1/2 tsp minced thyme

Salt and freshly ground pepper

1.5 lb german butterball potatoes sliced very thin

1 kohlrabi peeled and sliced very thin

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a small skillet, cook the bacon over moderate heat, stirring, until barely crisp, about 4 minutes. Drain on paper towels, then transfer to a large bowl. Stir in the heavy cream, sour cream, garlic and thyme. Season the cream generously with salt and pepper.  

Thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes before serving.

Curried Kohlrabi & Potato Latkes with Sambal Oelek Mayo

1-2 medium potatoes

1 kohlrabi bulb, peeled

1/2 red onion, peeled and trimmed

2 teaspoons chopped parsley

2 large eggs

1/4 cup unbleached all-purpose flour (or equivalent gluten free flour mix)

1 Tbsp curry powder

1 teaspoon kosher salt

Up to 1/4 cup vegetable oil or clarified butter

Sambal Oelek Mayo

1 tbsp. Sambal

½ cup Mayonnaise 

Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.

Dump the drained vegetables into a medium bowl. Add the eggs, flour, parsley and salt and mix until combined.

Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.

Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.

The pancakes can be reheated in a 350º F oven. Serve warm, garnished with Sambal Oelek Mayo.

Broccoli and Kohlrabi Slaw with Sesame

Kohlrabi is one of my favorite vegetables to work with. It has a great crispness to it and provides good crunch with a sweet broccoli-like flavor.

1 Kohlrabi - peeled and grated using a box grater or grater attachment on a food processor

½ cup broccoli florets (optional) - rough chopped small

1 Broccoli Stem- peeled and grated

Prize Choi sliced thin across the ridges

½ Cup plus 1Tbsp Rice wine vinegar

¼ cup Sesame Oil

¼ cup sugar

2 tsp Tamari or Soy Sauce

2 Tbsp Toasted Sesame seeds

Combine vinegar, sesame oil, sugar and tamari (Soy sauce) into a bowl and whisk thoroughly until sugar is dissolved.

Once dressing is made add all the sliced and grated vegetable items into a bowl and slowly fold in the dressing until the ingredients are coated. Make sure you don’t add too much dressing you don’t want the vegetables swimming in the excess dressing. Extra dressing can be used for salad! 

Top with toasted sesame seeds.

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).