My kohlrabi is doing great. I've eaten it fresh and slightly cooked. Does anyone have any other recipes for it?

-- Cindy (atilrthehony_1@yahoo.com), June 18, 2000

Answers

How about kohlrabi gratin??? ... boil it ,slice, layer it in an oven dish, pour some white sauce on top (brown 1TBS. flour and abit more of butter in a pan, slowly add milk or cream or broth a little at a time until you get your prefered thickness- salt, pepper, your imagination). Sprinkle with grated cheese and bake until bubbly. Another thing I do sometimes with whatever veggie I find is to make a simple batter (1 egg, a glass of something liquid - beer or milk, flour to make a pancake like batter, salt, sesame seeds, a tsp. of baking soda, and a pinch of salt), dip french fry size pieces into the batter and then fry ..... zucchini, sage leaves, fresh cheese, make a great fried platter mixture - and of course kohl rabi. And then there is the ole grate it up with a few carrots - oil, salt , and vinager and you've got yourself a nice salad!

-- kelly (kellytree@hotmail.com), June 19, 2000.

Kohlrabi (and radishes, btw) gets mild and sweet if you bake it with a roast or add it to stews and soups. Julienne it and add it to stir fry (last). Don't forget that it will store well in a cool place. I bet you could slice it and dry it.

-- Rachel (rldk@hotmail.com), June 19, 2000.

My mom used to make it creamed. Right now she's hanging out at the casinos in Mississippi, but when she gets home I'll ask her for the recipe

-- Kathleen (KathleenRoberts@webtv.net), June 22, 2000.

Cindy, Check out your local library for German cookbooks. You should find plenty of recipes. Make it with white sauce as mentioned and use a dash of ground nutmeg. Also, you could make a soup. Boil beef ribs or beef bones with some meat and onions and peppercorns. Add chopped Kohlrabi and Kohlrabi leaves. Cook until tender. To thicken, add cubed potatoes. Season to taste. Guten Appetit.

-- Gerhild (turner72@earthlink.net), June 24, 2000.

Omi (my grandma) used to make up a sauce using a dark roux (flour and butter, equal portions, browned slowly) chicken broth and milk. Then add caraway seed and cooked kohlrabi and simmer over very low heat to let flavor set. This tastes great, but you must use dark roux, not light. it adds a nice "burnt butter" flavor that nothing else matches! YUMMM :) Sue

-- Sue (sulandherb@aol.com), June 24, 2000.