Mouth Watering Recipes

By Caryl Maciver

KOHLRABI

Use boiled/steamed/raw

Small globes take 20-30 minutes to boil

Slice raw and grate finely into salads adding flavour and crunch

Puree cooked kohlrabi and add to stews or soups

Cook leaves as you would cabbage

 

Braised kohlrabi ( serves 2)

400g Fresh kohlrabi, sliced & cut into fingers 20g unsalted butter

15g caster sugar 1tbsp white wine vinegar

tsp white flour tsp cumin seeds

125mls vegetable stock

Melt butter in saucepan and add sugar. Cook until butter starts to turn golden brown. Add kohlrabi and vinegar and simmer for about 10 minutes. Add flour, cumin seeds and gradually stir in stock. Continue cooking until kohlrabi is cooked. Season with salt and pepper. Serve with fish, pork or lamb dishes. Kohlrabi leaves can be boiled or steamed.

Braised kohlrabi with garlic and parmesan (Side dish for 2)

1 tsp butter 1 tsp minced garlic

1 kohlrabi bulb cut into thin strips 200mls chicken/vegetable stock

Grated parmesan salt & pepper

Heat butter in a frying pan over medium heat. Add kohlrabi and garlic and saute for about 3 minutes. Add stock and bring to boil. Cover pan, turn down heat and simmer for 15 minutes or until kohlrabi is cooked. Season with salt & pepper and serve sprinkled with parmesan.

Winter stir fry (serves 4)

1tbsp olive oil green/white cabbage, shredded 1 carrot, grated 1 onion , sliced finely

100g kale/spinach cauliflower, broken into florets

1 kohlrabi bulb, cut into thin strips

Sauce: 1tsb each of sweet chilli sauce, peanut butter, soy sauce.

1 egg.

Mix sauce ingredients together and set aside. Cut cauliflower florets into bite sized pieces. Heat oil in a wok and add onions, cauliflower and Kohlrabi - cover wok and cook for about 3 minutes until kohlrabi is softening. Add spinach/kale and carrot and stir regularly. Cover and cook for a further 3 minutes or until cauliflower and kohlrabi are cooked. Add sauce ingredients and cook for another 2 minutes to cook egg. Serve with noodles and rice.

Pasta with roasted vegetables and feta (serves 2)

 

1 small red/yellow/orange/ pepper 1 green pepper

1 onion cut into thick rings 1 courgette, cut into chunks

Salt & black pepper Spray oil

Pinch dried oregano 10-12 cherry tomatoes, halved

115g pasta 2 tsp olive oil

75g feta cheese

 

Preheat oven to 200C/gasmark 6)

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Cut peppers into chunks and spread them, with onions and courgettes, over a large baking tray. Season with salt & pepper. Spray lightly with oil and sprinkle with oregano. Place in top of oven and cook for 25 minutes.

Remove from oven , stir and add tomatoes. Cook for a further 10-15 minutes.

Meanwhile cook pasta in lightly salted boiling water until just tender. Drain and divide between 2 serving dishes then top with vegetables. Drizzle each dish with 1 tsp olive oil and mix pasta and vegetables together. Cut feta into small cubes, or crumble, and scatter over the pasta. Serve immediately.

 

 

 

 

 

 

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