Summer Kohlrabi Recipes

Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half.

Summer Kohlrabi Recipes. Heat olive oil on a skillet on medium-high heat. In a pot large enough to fit all Kohlrabi fill in salted water and bring to a boil. Add the Kohlrabi and lids for 5 to 8 minutes to partially cook them.

In a thick bottomed skillet cook diced kohlrabi with butter. Cook and stir 5 minutes. Yet another reason why I adore summer.

Fry the onion for about a minute stirring with a wooden spoon and add the grated kapia pepper. Remove them and fill with the ground beef mixture. This kohlrabi slaw is actually one of my favorite summer recipes.

Step 4 Sprinkle with flour and turn to mix. Preheat oven to 400F. Step 2 Add onion and kohlrabi to skillet.

Step 1 In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. Quick and easy to make its a nice cool side dish to eat after a long warm day of working in the garden or at a sunny picnic under flowering fruit trees. Fire up your grill to medium-high heat.

Remove kohlrabi leaves from bulb and thinly slice leaves to equal 1 packed cup. Kohlrabi apple and toasted hazelnut slaw with blue cheese dressing Serves. The bulb can be eaten raw which maintains its super-crisp texture and mild bite or it can be roasted sautéed steamed or boiled and mashed like a potato.