Content

• Ingredients
• Roasting
• Steam cooking
• Grilling
• Uniform roasting
• Extinguishing
• Roasting (like Fritters)
• Steps
• Method 1 of 6: Fried
• Method 2 of 6: Steaming
• Method 3 of 6: Grilling
• Method 4 of 6: Grill evenly
• Method 5 of 6: Braising
• Method 6 of 6: Roasting (like pancakes)
• What do you need
• For frying
• For steam cooking
• For grilling
• For even roasting
• For extinguishing
• For fried (like pancakes)

Kohlrabi can be eaten raw, but it is preferable to cook its onions before eating. Its flavor is often compared to broccoli or kale. If you are interested in making kohlrabi yourself, here are a few different ways to do it.

Ingredients

Roasting

Per 4 servings

• 4 peeled kohlrabi onions
• 1 tbsp (15 ml) olive oil
• 1 clove of garlic, minced
• Salt and ground black pepper to taste
• 1/3 cup (80 ml) shredded Parmesan cheese

Steam cooking

Per 4 servings

• 4 peeled kohlrabi onions
• 1 tbsp (15 ml) olive oil
• Salt to taste
• Water

Grilling

Per 4 servings

• 4 peeled kohlrabi onions
• 1 tbsp (15 ml) olive oil
• Salt and ground black pepper to taste

Uniform roasting

Per 4 servings

• 4 peeled kohlrabi onions
• 1 tbsp (15 ml) olive oil
• 1 clove of garlic, minced
• Salt and ground black pepper to taste

Extinguishing

Per 4 servings

• 4 kohlrabi onions, chopped but unpeeled
• 1 cup (250 ml) chicken or vegetable stock
• 4 tablespoons (60 ml) diced, unsalted butter
• 1.5 tsp (7.5 ml) fresh thyme leaves
• Salt and ground black pepper to taste

Roasting (like Fritters)

Based on 2 servings

• 2 peeled kohlrabi onions
• 1 egg
• 2 tbsp (30 ml) flour
• Vegetable oil

Steps

Method 1 of 6: Fried

1. 1 Preheat oven to 230 degrees Celsius. Prepare the baking sheet by lubricating it with a non-stick spray.
   • You can line the baking sheet with non-stick aluminum foil instead of a spray bottle, as an alternative to keep it tidy.
2. 2 Cut the kohlrabi into pieces. Cut thick pieces of kohlrabi with a thickness of 6.35 mm and cut in half.
   • To do this, you only need the bulbs, not the leaves. Use a sharp knife to make it easier to cut through the shell. A smoother knife slides better and is therefore more dangerous.
3. 3 Mix seasonings. In a large bowl, combine olive oil, minced garlic, salt and pepper.
   • If you don't have fresh garlic on hand, you can substitute 1/4 tsp. (2/3 ml) garlic powder.
4. 4 Lubricate the kohlrabi. Spoon the kohlrabi into the olive oil mixture to coat each piece.
   • The garlic does not have to stick to every piece, but it does need to be spread evenly. Mash up any large chunks of garlic with the spoon you used to stir the mixture so that the garlic flavor does not concentrate in one place.
5. 5 Place the kohlrabi in a prepared baking sheet. Spread out the kohlrabi pieces in one thin layer.
   • Kohlrabi should be laid out in one layer. If you lay out several layers, some pieces will cook faster than others.
6. 6 Bake until brown. This will take approximately 15-20 minutes.
   • Stir the chunks occasionally using a spatula until they are evenly cooked.
7. 7 Sprinkle with cheese. Sprinkle the Parmesan cheese over the semi-cooked kohlrabis before sending them back to the oven. Let the cheese sit in the oven for 5 minutes, or until well done.
   • Remove from oven as soon as you see the parmesan brown.
   • If at the end you are using finely chopped parmesan instead of grated, then let it melt well before taking out the dish.
8. 8 Serve hot. When the cheese is melted and cooked, remove the dish from the oven. You can use it right away.

Method 2 of 6: Steaming

1. 1 Cut the kohlrabi into small pieces. Cut the kohlrabi into 2.5 cm thick and 2.5 cm wide pieces.
   • Use a sharp, toothed knife to cut through the thick shells of the onions more easily. A smoother knife slides better and is therefore more dangerous.
2. 2 Place the chopped kohlrabi in a saucepan. Fill a saucepan with 1.25 cm of water and add a pinch of salt.
   • Don't pour too much water. If you use a lot of water, then the kohlrabi will be boiled, and not steamed. A low water level will just give a steam effect.
3. 3 Boil water. Cover the pot and bring the water to a boil over high heat.
   • A lid is needed to prevent steam from escaping. A high temperature is needed for a faster boil.
4. 4 Reduce heat and steam. Reduce the temperature and let the kohlrabi simmer for about 5-7 minutes, or until tender; check readiness with a fork.
   • Note that kohlrabi leaves can also be steamed. Cook the leaves just like spinach, cooking them for about 5 minutes.
   • When done, dry the kohlrabi by pouring the contents of the pot through a colander.
5. 5 Innings. Ready-made kohlrabi can be consumed hot or not.

Method 3 of 6: Grilling

1. 1 Preheat the grill. Your grill should be preheated to medium heat.
   • When using a gas grill, turn on all the hotplates to reach a medium temperature.
   • When using a BBQ grill, pour a lot of charcoal inside. Wait until the fire burns out and the coal is covered with white ash.
2. 2 Chop the kohlrabi. Cut the kohlrabi onions into thin slices and then each slice into tiny pieces. Place the kohlrabi in a large, deep bowl.
   • To do this, you only need the bulbs, not the leaves. Use a sharp, toothed knife to cut through the shell of the onion more easily. A smoother knife will slide better and therefore more dangerous.
3. 3 Marinate the kohlrabi. Sprinkle the kohlrabi slices with olive oil and add a pinch of salt and pepper. Stir well so that all pieces are evenly covered with the marinade.
   • You can also add other condiments and flavors if you like. For example, garlic, onions and green onions are all combined to taste with kohlrabi.
4. 4 Wrap the kohlrabi in aluminum foil. Place the kohlrabi matte side on the foil. Wrap the kohlrabi in a foil bag or tie it up.
   • The bag must be well sealed to keep the temperature inside. In addition, close the bag on top so that the kohlrabi pieces do not fall out.
5. 5 Cooking in 10-12 minutes. Do not stir the kohlrabi while cooking. The finished dish should be crispy and easy to pierce with a fork.
6. 6 Enjoy. The kohlrabi is now ready to eat.

Method 4 of 6: Grill evenly

1. 1 Heat the oil. Pour oil into a shallow skillet and heat to medium heat for 1-2 minutes.
   • The butter should be smooth and clear, but not hot enough to simmer.
2. 2 Dice the kohlrabi onions. Cut the kohlrabi into small pieces. Cut into thin slices 6,35 mm, if not thinner, and cut each slice into even thinner strips.
   • Leaves will not work for this. Use a sharp toothed knife, it cuts through the shell better. A smooth knife cuts well, but can be dangerous.
3. 3 Cooking the garlic. Add the minced garlic to the hot oil and fry, stirring constantly, for 1 minute, until the garlic is lightly browned and aromatic.
   • Be careful when cooking garlic. It burns quickly, and if it burns, it can spoil the taste of the oil.You will have to throw away the oil and start over.
4. 4 Fry, stirring constantly, for 5-7 minutes. Place the kohlrabi chunks in the garlic oil. Cook, stirring frequently, until crisp.
   • Do not leave kohlrabi for a long time, if this happens, then the dish runs the risk of burning.
5. 5 Registration and submission. Season the kohlrabi with a pinch of salt and stir well. Divide the kohlrabi into separate bowls and enjoy.

Method 5 of 6: Braising

1. 1 Cut the kohlrabi. Using a sharp knife, cut the kohlrabi into 1-inch cubes.
   • For this you only need the bulbs. Use a sharp, serrated knife to cut through the thick shell better. A smooth knife cuts well, but can be dangerous.
2. 2 Combine kohlrabi and other ingredients. Kohlrabi, broth, 2 tablespoons (30 ml) butter, thyme, salt and pepper, all in a large skillet. Place the skillet over medium heat and cover.
   • The pan should be fairly deep and 30.5 cm in diameter.
   • If you don't have a lid, you can cover the pan with a parchment paper circle that fits the pan.
3. 3 Simmer for 15 minutes. Stir the kohlrabi during cooking and cook until tender.
   • Kohlrabi should be soft enough to pierce easily with a fork. But a crispy crust must be present.
4. 4 Add remaining oil. Remove the pan from the stove and add the remaining 2 tbsp. l. oils. Wait for the butter to melt.
   • Make sure there is no oil left in the pan before serving. All the oil should be in the dish.
5. 5 Serve warm. The kohlrabi is now ready to eat. Serve it warm.

Method 6 of 6: Roasting (like pancakes)

1. 1 Heat oil in a skillet. Pour 6.35 mm cooking oil into a deep skillet and heat over medium heat for a few minutes.
   • You won't need a lot of oil as you won't be completely submerging the pancakes in the oil. But there should be enough oil to cover the bottom of the pan.
2. 2 Chop the kohlrabi. Use a shredder box to make thin, even strips.
   • For this you only need the bulbs.
3. 3 Add egg and flour. Transfer the kohlrabi to a large enough bowl and add the egg. Stir well, then add flour and stir again.
   • The end result should be a thick porridge, from which you can make pies.
4. 4 Cook kohlrabi in small portions. Once the oil is hot enough, spoon the kohlrabi porridge into the skillet.
   • Gently smooth out the bump on the pancake with the back of your shoulder blade to form a patty, not a slide.
5. 5 Cook until crisp. Cook the pancakes for 2-4 minutes, then turn them over with a spatula and cook for 2-4 minutes. on the other side.
6. 6 Dry and serve. Place the finished pancakes on a dish lined with paper towels. Let drain for 1 to 2 minutes before placing on a serving platter.
   • You can dry the pancakes on brown paper instead of paper towels.

What do you need

For frying

• Grease or non-stick spray
• Barbed knife
• Baking tray
• Large deep bowl
• Whisk, spatula or mixer
• Serving dish

For steam cooking

• Barbed knife
• Pan
• Colander
• Serving dish

For grilling

• Grill
• Barbed knife
• Large deep bowl
• Whisk, spatula or mixer
• Serving dish

For even roasting

• Pan
• Scapula
• Serrated knife
• Serving dish

For extinguishing

• Barbed knife
• Large frying pan
• Parchment paper
• Scapula
• Serving dish

For fried (like pancakes)

• Pan
• Shredder box
• Large deep bowl
• Spoon or spatula
• Paper towels
• Dish
• Serving dish