What to do with Kohlrabi

Kohlrabi - a Family Recipe


Early summer - the season of this wonderful, unfortunately underestimated vegetable. It has always been one of my favorite foods, and in an attempt to get more people enthusiastic about kohlrabi, here's one of my all-time favorite recipe. This recipe, passed down from my grandmother to my mother to me, is how I was first introduced to kohlrabi - and remains my go-to recipe to this day.


Ingredients (serves 4):
8 medium kohlrabi (with as many greens as possible)
6 Tbsp oil
3 Tbsp flour
vegetable broth
salt 
pepper


Wash the kohlrabi, cut them in half and  peel them. Cut into thin slices (1/8 - 1/6 of an inch).

Wash the greens, cut off the stems and tough parts, and tear into pieces. Cover with vegetable broth and cook approximately 10 - 15 minutes, until tender. 

Put kohlrabi and vegetable broth into a large saucepan and cook for about 7 minutes. Test for doneness with a fork, kohlrabi should be easily pierced by fork, but still somewhat firm. Drain, saving the vegetable broth. Put kohlrabi slices in a large, microwave-safe bowl and set aside. Put cooked greens into a food processor and puree. Heat oil in a large pan and add flour, storing constantly, until mixture is slightly browned. Add some of the saved cooking liquid (vegetable broth from cooking kohlrabi) and the pureed leaves. Do not add too much broth, as sauce will become thinner later on, with the kohlrabi adding additional liquid. 

Season to taste with salt and pepper. Add sauce to the kohlrabi slices and finish cooking in the microwave for about 5 minutes. Serve with boiled potatoes.