kohlrabi

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

parsley

cilantro

ginger,

dill

nutmeg

baking soda

baking powder

Kosher salt and black pepper

olive oil

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

carrots,

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

Kohlrabi and Celery Root Purée

Yukon gold potatoes (1 medium), peeled and diced

celery

plain yogurt (to taste)

butter (optional)

Salt and pepper

Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.

Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.

Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.

Kohlrabi Home Fries

rice flour, chickpea flour

Salt

canola oil

Chili powder, ground cumin, curry powder

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.

Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

Das "vegane Kohlrabi-Schnitzel mit Gurkensalat" könnte dein neues Lieblingsgericht ohne Fleisch werden! Entdecke dieses und 341 weitere vegane REWE Rezepte.

Vegane Kohlrabi-Schnitzel mit Gurkensalat

Kohlrabi

EL Cornflakes, ungezuckert

EL Paniermehl

Salz

Pfeffer

Paprikapulver

EL Mehl

EL Soja-Kochcreme

Salatgurken

EL Sonnenblumenöl

EL Limettensaft

TL Ahornsirup

TL Senf

Bund Dill

rote Zwiebel

Mal etwas Neues ausprobieren mit dem Rezept von REWE. Kohlrabi in Sesam-Parmesanhülle sind eine köstliche vegetarische Vorspeise. Wir wünschen viel Spaß beim Nachkochen!

Kohlrabi in Sesam-Parmesanhülle

REWE Beste Wahl Schalotten

Knoblauchzehe

0.5 Bund Minze

250 g REWE Bio Joghurt mild

TL REWE Bio Limettensaft

EL REWE Bio Olivenöl

Bio Eier

g Sesam

g frisch geriebener Parmesankäse

g REWE Bio Weizenmehl

ml Thai-Chilisauce

Limette

REWE Beste Wahl Chiliflocken

Refreshing and healthy  Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

jalapeno -minced

scallion

orange

lime

orange juice

juice

Cup honey

tsp kosher salt

Tablespoon rice wine vinegar

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

Super easy and super delicious! Tastes like summer on a plate! Family has requested this multiple times!

Such a refreshing summer dish.  I grow kohlrabi for my husband as I am not particularly fond of it until I tried this recipe.

Made this with the kohlrabi my CSA gave me this week. I had never eaten it before. We prepared this salad (exactly as described) and ate with Korean short ribs and creamy polenta (two go-to things in our house because they are so delicious) and remarkably the salad stole the show! Thanks so much for getting the kohlrabi out of my fridge and in such a delicious way. Will make again for sure!

Still don't love kohlrabi but this is about as good as I've had.  Needed to use some up as well as old apples.  I didn't have nor want orange juice, I used extra lime juice.  Didn't have scallions/jalepenos, subbed garlic scapes and some Urfa biber flakes on top.  Also didn't add the cilantro until about ready to serve.  AWESOME dinner meal with some huevos rancheros.  Will keep this recipe in mind for next time kohlrabi shows up in the CSA box.

https://content.jwplatform.com/videos/eqWuGZ2x.mp4

Delicious and refreshing Kohlrabi Slaw with cilantro, jalapeño and lime! A simple, healthy kohlrabi recipe you can make today! 

Kohlrabi Slaw Recipe

Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.

Vegetarian Spring Rolls With Kohlrabi

rice sticks

tofu,

carrot,

seasoned rice vinegar

cilantro,

Thai basil

rice flour spring roll wrappers

Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.

Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.

 One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top.  Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing. 

Ramen with Steak and Sesame-Ginger Dressing

lemon juice

soy sauce

tahini

sugar

ginger

garlic clove, finely grated

vegetable oil

sesame oil

noodles

Kosher salt

steak

kohlrabi, peeled,

scallions, thinly sliced

Napa cabbage

cilantro leaves

cashews

Sichuan peppercorns

This colorful cold noodle salad is infinitely riffable. Check out Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, and Soba with Tofu and Miso-Mustard Dressing for even more ideas.

Bon Appétit

Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Kohlrabi, the nutritionist Jonny Bowden writes in his book “The 150 Healthiest Foods on Earth,” “looks like a cross between an octopus and a space capsule.” That’s true, especially if the greens are still attached. (If they’re not, it just looks like a space capsule.) But inside its thick skin lies a crisp, juicy vegetable that takes beautifully to risotto. An important note: Peel the kohlrabi thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away because it does not soften when cooked.

Kohlrabi Risotto

chicken or vegetable stock

extra virgin olive oil

onion

arborio rice

garlic

dry white wine,

Parmesan cheese (1 to 2 ounces)

Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into .5-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside.

Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low.

Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.

Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about .5 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt.

Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

This fresh and herb-scented salmon dish will soon become a family favourite.

Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

Salmon en papillote with kohlrabi and apple salad

lemons, thinly sliced

Asian (red) eschalot, thinly sliced

salmon

dill and chervil, sprigs picked

unsalted butter, chopped

almonds,

dill, fronds picked, finely chopped

lemon

creme fraiche

cayenne pepper

green apple,

tarragon leaves and chives

chervil, mint and flat-leaf parsley, leaves picked

tbs extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Roasted Kohlrabi is a simply seasoned, vegan, root vegetable, a side dish that would be wonderful to serve at a holiday gathering or weeknight dinner alike. Kohlrabi, a nutritious, German turnip variety, is roasted to a crisp texture and golden hue and served with fresh chopped chives or your favorite green garnish.

Roasted Kohlrabi

Kosher salt,

garlic,

black pepper,

chives

Preheat the oven to 450°F (230°C). Line a...

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Kohlrabi and add them to a medium-large mixing bowl.

Add the olive oil, Kosher salt, minced garlic,...

Add the olive oil, Kosher salt, minced garlic, and fresh ground black pepper to the prepared Kohlrabi. Stir to combine.

Lay the seasoned pieces on the prepared baking...

Lay the seasoned pieces on the prepared baking sheet; arrange them so that they are not touching.

Bake for 15-20 minutes or until golden or...

Bake for 15-20 minutes or until golden or desired crispness is reached (if they are not done, continue roasting for 5 minutes at a time and check until done, I usually do an additional 5-10 minutes). Sprinkle with more Kosher salt, fresh ground pepper, and fresh chopped chives over the top. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/wpua9hymejmyulmrfdps.mp4

Roasted Kohlrabi is a simply-seasoned, vegan & gluten-free, root vegetable-side dish that would be wonderful to serve at a holiday gathering or weeknight dinner alike. Kohlrabi, a nutritious, German turnip variety, is roasted to a crisp texture & golden hue and then served with fresh chopped chives or your favorite green garnish.

Rezept für Kartoffel-Kohlrabi-Suppe mit Senf » Über 10859x nachgekocht » 20min Zubereitung » 10 Zutaten » 310 kcal/Portion

Kartoffel-Kohlrabi-Suppe mit Senf

Kartoffeln, vorw. festk. 800 g

Zwiebeln, gelb 1 St.

Gemüsebrühe 800 ml

Schlagsahne 200 g

Salz Prise

Pfeffer, schwarz Prise

Kartoffeln und Kohlrabi schälen und würfeln. Zarte Kohlrabiblätter beiseitelegen. Zwiebel halbieren, schälen und fein würfeln. 

In einem Top Öl auf mittlerer Stufe erhitzen und Gemüse darin leicht anbraten. Senf zufügen und ca. 1 Min. mit anschwitzen. Mit Brühe und Sahne ablöschen und mit Salz und Pfeffer würzen. Suppe aufkochen und zugedeckt ca. 20 Min. bei mittlerer Hitze garen. 

Inzwischen Kohlrabiblätter waschen, trocken tupfen und in feine Streifen schneiden. Zitrone waschen, halbieren und auspressen. Suppe mit Senf, Salz und Zitronensaft abschmecken, Kohlrabiblätter unterheben und servieren.

Guten Appetit!

Du suchst noch eine passenden vegetarischen Hauptgang? Wie wäre es mit [recipeLink=147223]?

This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers’ market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.

Top 18 kohlrabi recipes from across the web

The most viewed kohlrabi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Matzo Ball Soup

Kohlrabi and Celery Root Purée

Kohlrabi Home Fries

Vegane Kohlrabi-Schnitzel mit Gurke...

Kohlrabi in Sesam-Parmesanhülle

Kohlrabi Slaw with Cilantro, Jalape...

Vegetarian Spring Rolls With Kohlra...

Ramen with Steak and Sesame-Ginger ...

Kohlrabi Risotto

Salmon en papillote with kohlrabi a...

Roasted Kohlrabi

Kartoffel-Kohlrabi-Suppe mit Senf

Caramelized Kohlrabi Soup

Kohlrabi Kimchi

Reis-Gemüse-Gratin

Mit Pesto gefülltes Hähnchen auf Fr...

Apple Cider Roasted Root Vegetables

Kohlrabi Noodles with Shrimp and Th...

Top 18 kohlrabi recipes from across the web

The most viewed kohlrabi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Matzo Ball Soup

Kohlrabi and Celery Root Purée

Kohlrabi Home Fries

Vegane Kohlrabi-Schnitzel mit Gurke...

Kohlrabi in Sesam-Parmesanhülle

Kohlrabi Slaw with Cilantro, Jalape...

Vegetarian Spring Rolls With Kohlra...

Ramen with Steak and Sesame-Ginger ...

Kohlrabi Risotto

Salmon en papillote with kohlrabi a...

Roasted Kohlrabi

Kartoffel-Kohlrabi-Suppe mit Senf

Caramelized Kohlrabi Soup

Kohlrabi Kimchi

Reis-Gemüse-Gratin

Mit Pesto gefülltes Hähnchen auf Fr...

Apple Cider Roasted Root Vegetables

Kohlrabi Noodles with Shrimp and Th...

The most viewed kohlrabi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine