How to Cook "GREEN KOHLRABI" vegetable?

Question

Can someone advise as to how to cook the vegetable
"Green Kohlrabi" vegetable

Answer 1

maybe use in one of these recipes?

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° 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.

Answer 2

Stir Fried Kohlrabi
23 min 15 min prep
Change to: servings US Metric
2 cups kohlrabi, peeled and cut into 1/2 inch dice
2 jalapeno peppers, finely chopped
4 leeks, white part only chopped
3 sweet banana peppers, choppe into 3/4 inch pieces
Lightly spray a wok or skillet with veggie oil add all the veggies and stir fry until just heated through apprx 8 minutes Use a fairly high heat.

Answer 3

Hello...
I'm a fan of eating as many vegetables as possible raw.
Kohlrabi, when washed and peeled and then sliced are very good uncooked.
But if you want to cook them, just wash and peel them, then slice them. Put them into a steamer basket and steam until they are soft but not mushy.
drizzle melted butter over them and sprinkle them with a bit of salt.
I also sometimes mash them, instead of mashed potatoes.

Answer 4

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 5

Cut it into strips, put it into a large pan with 1" of water in the bottom of it, and then run screaming from the kitchen. That's how I do it!

Answer 6

My selfmade macaroni and cheese. I would desire to make it atleast as quickly as a week. the different 2 issues are my Chili and the two my crammed shells or lasagna. (i've got have been given the crammed shells interior the oven suitable now. :o)

Answer 7

It can be steamed, or boiled, or eaten raw (if young and tender)

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