Creamy Kohlrabi Au Gratin

At the risk of imitating a broken record, I must mention that I love kohlrabi from the tip of its gorgeous greens to the bottom of its knobby bulb, and can't walk by a bunch at the market without bringing it home.

One such bunch got made into this quick and simple Kohlrabi gratin. Casseroles and gratins are a fun vegetarian side for weeknight meals, but, this gratinée took center stage, supplemented by some hemp seed bread and a quick kale+feta salad. For the adults at least. Kids didn't seem that thrilled, but, I am not giving up...

Slice the Kohlrabi to uniform thickness for even cooking.

To speed things up on a weeknight, I par-cook the sliced kohlrabi in the microwave with a couple of tablespoons of water and a pinch of salt, covered, and then assemble the items in the casserole dish.

Some heavy cream and cheese, stirred with some salt and black pepper is all it takes to make this delicious kohlrabi gratin. I used a combination of smoked cheddar, Parmesan, and mozzarella, but any favorite cheese that melts and crsuts would probably be fine.

Since I was cooking in portioned single-serve casserole dishes, I baked them in a 400° F oven, for about 15 minutes till bubbly and then finished off under the broiler to get that top crust. Breadcrumbs optional - I used a small scoop of Panko breadcrumbs for the crusty topping on some but omitted it in others.

Amaranth Leaves Kohlrabi Coconut-Yogurt Soup

Looks like I've been staying with the amaranth theme for the last few posts as I couldn't pass up the lush green bunch of amaranth leaves at the farmers market... Amaranth stems are irresistible when steamed -- almost like tender asparagus. I might have mentioned that I love saving the stems for special dishes...

And, apparently, anytime I spot kohlrabi I can't seem to walk away without picking up a bunch. From their sizable and wholesome leaves, and their thick yet tender stems, to their squat and plump bulbs, all coming together in a comically cheery package, I love everything about kohlrabi. And it's not just about their looks either. While this relative of Brassica oleracea family has shades of the infamous aroma that cabbage and broccoli are known for, kohlrabi also has a crisp pear-like crunch when raw that is perfect for slaw, and firm texture almost like potato when steamed tenderly.

This yogurt-based soup is a variation of the mor-kozhambu, a south India staple, typically served over steamed rice. The goodness of cumin and fenugreek along with the tropical staple, the coconut, makes this hearty soup a favorite with 75% of the population in the house. The other 25% will hopefully develop a taste for it soon, as it seems like the appearance is the main deterrent in this case.

Ingredients
1 kohlrabi bulb, peeled and diced
2 cups chopped amaranth leaves and stems
1 Tbsp coconut oil
½ tsp turmeric powder
salt to taste

2 cups yogurt, beaten/whipped to a smooth blend

for the soup base paste:
1 Tbsp cumin seeds, toasted
1½ tsp fenugreek seeds, toasted
2 to 3 green chilies, chopped
1 Tbsp freshly grated ginger
½ cup dry grated coconut

Preparation

1. Grind the ingredients for the soup base into a fine paste, adding a splash of water as needed to form the paste
2. Heat oil in a sauce pot, add the ginger, turmeric, kohlrabi and amaranth, a pinch of salt, and sauté till aromatic; then, add 2 cups of water, cover and simer till kohlrabi is fork-tender
3. Stir in the soup base paste, adjust salt to taste, cover and simmer till flavors meld
4. Off heat, stir in the beaten yogurt so it doesn't curdle too much
5. Serve at room temperature or chilled

Kohlrabi Daikon Slaw with Bits of Dates and Sunflower Seeds

I think the title sums up this dish well, nothing more to write...

Julienne some kohlrabi, Daikon radish, carrots, and thinly slice some red onions. Toss together with a quick homemade dressing and serve fresh.

Of late, I am addicted to the chopped dates rolled in oat flour - my mum-in-law gave me a giant 4 pound container of it. I've been making Date-tamarind chutney for Bhel puri with it, adding it to oatmeal and salads... it's been fun to try and use these sweet treats in different dishes.

Thanks to heavy rainfall, my Kale is still doing fine in the home garden; the onions have sprung up with these lovely shoots, reminding me of Spring when it is just mid-Autumn. Some Lemon drop chilies are still hanging on to the plant as well.

Ingredients
2.5 to 3 cups of julienned veggies - Daikon, Kohlrabi, Carrots, Onions
(Optional: Thinly slice one lemon drop chili and add it as garnish if the eater is up for it)
¼ to ⅓ cup chopped dates (rolled in oat flour)
¼ cup roasted seasoned sunflower seeds

Dressing:
2 Tbsp thick plain Greek yogurt
1 Tbsp Apple Cider Vinegar
1 tsp Braggs Liquid Aminos
1 tsp Franks Red Hot Sauce
1 tsp Dijon mustard

Garnish:
Baby kale leaves
thinly sliced lemon drop chilies
chopped spring onions

Whisk or blend the dressing ingredients, toss in with the slaw and serve garnished.

Kohlrabi and Green Papaya Thoran

Thoran is typically just a dry dish made using coconut and green chilies that are ground up and stir-fried with steamed veggies, topped with tempering of mustard seeds and curry leaves. Many of the vegetarian South Indian recipes here are based on this basic thoran.

Green Papaya and Kohlrabi don't have the same texture but they go well together when cooked, especially in this simple form.

Ingredients
4 cups finely diced green papaya and kohlrabi, peeled first
¼ cup dry grated coconut
3 green chilies, coarsely chopped
½ tsp black mustard seeds
¼ tsp cumin seeds
4 to 6 curry leaves (Murraya Koenigii) torn to small bits
1 Tablespoon vegetable oil

Preparation

1. Cook the kohlrabi + green papaya with enough water and salt till it is cooked through but not mushy, and no excess water remains (drain if needed)
2. Meanwhile, combine the green chilies and coconut in a blender and grind to a fine powdery paste
3. Tempering: Heat the tablespoon of oil in a small pan, when shimmering add the mustard seeds, when they pop add the cumin seeds and torn curry leaves, turn off heat and keep handy
4. When the veggies are cooked through and dry, stir in the coconut+chilies, then top with the tempering
5. Stir well and serve as a side with brown rice or even flax-and-whole-wheat roti

Cassava and Purple Kohlrabi in Coconut Cumin Yogurt Sauce

The texture of cassava reminded me of chena, Elephant foot yam, a staple in my mom's kitchen when it is in season. My mom's famous chena-elavan koottu is an all-time favorite. I haven't had it in ages, as I can't find Elephant foot yam in my neighborhood markets. But, when I made the cassava fries, I thought it might be worthwhile to try cassava as a substitute for chena in this recipe.

The coconut-cumin yogurt sauce is pretty standard in south Indian cooking, Palakkad-style.

The purple kohlrabi that came in the CSA basket was handy, along with all the kohlrabi, radish, and chard leaves I had saved.

Mung beans, aka Moong dal, adds body and protein to this packed-with-goodness veggie dish that can be served as-is or with some perfectly done brown rice.

Ingredients
1 small kohlrabi diced
2 to 3 cups chopped radish, chard, and kohlrabi greens
1 cup diced cassava
¼ cup spit yelllow moong dal
1 tsp brown sugar
1 tsp turmeric powder
salt to taste

For the Coconut-Cumin Yogurt Sauce:
1 to 1½ cups thick plain yogurt, beaten till smooth
¼ cup dry grated unsweetened coconut
3 dry red chilies
1 Tablespoon cumin seeds

Tempering: (optional but recommended for enhancing flavors)
1 teaspoon vegetable oil
½ tsp black mustard seeds
¼ tsp cumin seeds

Preparation

1. Combine the vegetables in a pan, along with mung beans, turmeric, and brown sugar, add enough water, cover, and allow to simmer till vegetables and mung beans are tender but not mushy
2. Meanwhile, combine the coconut, chilies, cumin seeds in a blender or food processor and grind to a fine powder
3. When veggies are cooked, stir in the coconut-cumin-chilies mixture, adjust salt to taste, simmer gently for a few more minutes till well incorporated, then turn off heat
4. Allow to cool slightly before folding in the beaten yogurt
5. Tempering: Heat oil in a pan, when it shimmers add the mustard seeds, when that pops add in cumin seeds and turn off heat; pour this tempering over the dish just before serving, stir well

Summer Salad with Kohlrabi and Lentils

I almost talked myself out of posting yet another salad recipe here. However when salads take center stage, especially during summer months, it almost begs to be shared, if only to inspire me the next time I feel like I'm in a culinary rut.

Tossed together with my current favorite Green Goddess-like dressing made with herbs from the garden, this salad was just the perfect weekend dinner.

Some kale, Romaine, and butter lettuce from the garden. Some cooked green lentils, seasoned. Some cherry tomatoes and shallots. Some raspberries from the garden. Some Spiralized kohlrabi. (I do love the Spiralizer, a Christmas gift a couple of years ago.) 

Easy to throw together and easy to go for that third helping, minus the guilt. 

Kohlrabi Lentil Patties/Burgers

Grated kohlrabi has a pungent almost mustard-like aroma which makes the kids wrinkle their noses and walk away, but not the adults in the family, who seem to subscribe to the pungenter the better ideology.

Grated kohlrabi combined with southwest vegetables and spices, with a touch of chipotle in adobo sauce, plus some fennel from the garden, along with cooked green lentils is all there is to this extremely flavorful vegan patty/burger.

Served warm with chimichurri sauce and salad, these patties are a fully satisfying meal. Or, simply stack some favorites like some smoked Gouda shavings, butter lettuce and arugula, thinly sliced onions and tomatoes, with a southwest chipotle sauce, in a bun and enjoy a summer time staple veggie burger.

Ingredients
⅓ cup finely grated kohlrabi
¼ cup finely chopped kohlrabi leaves
¼ cup cooked southwest blend veggies - viz., corn, black beans, onions, red pepper, green pepper, Poblano pepper
1½ cups cooked green lentils
½ cup French fried onions, crumbled, on a plate for coating
1 to 2 Tablespoons coconut flour or chickpea flour or all-purpose flour, as needed
2 Tablespoon minced chipotle in adobo sauce
2 to 3 Tablespoons of vegetable oil or olive oil
salt to taste

Preparation

1. Reserve about 1 tablespoon of the southwest veggies and 2 Tablespoons of grated kohlrabi for adding in later (This is optional - I like to have bits and pieces to lend texture to the burger, as long as the base is cohesive enough)
2. Combine the rest of the ingredients in a food processor and pulse gently till it all comes together coarse and thick to be shaped into patties
3. Add in the reserved kohlrabi and southwest veggie mix and knead gently till well incorporated; taste and adjust seasoning
4. Heat a griddle to medium hot with a bit of oil in it
5. Divide the dough into 4 standard sized patties, or 5 or 6 smaller patties, press down on the plate of crumbled French fried onion
6. Cook on the hot griddle till browned on both sides

Kohlrabi Pizza

Our first CSA (Community Supported Agriculture) basket for this summer came with a small bunch of cute little baby kohlrabis, with a lovely purple one to boot.

These tender kohlrabis are almost like watery green pears or green apples -- crunchy and pleasantly sweet -- and are perfect addition to fresh summer salads.

I was thinking about other ways to incorporate kohlrabi into everyday foods as I opened a kitchen cupboard looking for nothing in particular. A box of Almond flour pizza crust mix stared back at me -- the one I "won" by doing Zumba for an hour at a sponsored event at kids' school without flopping down exhausted. And, that's when the stars aligned themselves obligingly: Kohlrabi pizza!

Tender kohlrabi bulbs peeled and sliced thin, some kohlrabi leaves, plus some Walla Walla sweet onions, garlic shoots, and black olives (mostly for color) became the toppings for the almond flour pizza.

With these bright greens for toppings, the usual red tomato-based pizza sauce was antithetic. So, I looked in the garden for inspiration.

Some fresh oregano, mint, fennel, and basil beckoned. I walked around with my kitchen shears making a snip here and a snip there, tenderly, to get a happy little bunch of fresh organic herbs.

One Serrano chili with 1 cup packed chopped home garden herbs, plus a splash of apple cider vinegar, lemon juice, and olive oil got ground up together to make a heady, aromatic chimichurri-like sauce. No cooking involved. Bonus: this sauce doubles as a great salad dressing!

So, with the sauce befitting the toppings, all that was left to do was make the almond flour pizza per package directions.

It turned out yummy, if I may say so myself. The only thing I'd do differently next time is to add the tender kohlrabi leaves as topping much later-- possibly closer to finishing time -- so as not to crisp it up too much. And, probably try my usual from-scratch pizza dough.

This was the "adult" pizza that evening. The kids got their own personal pizzas with their favorite non-kohlrabi toppings when they casually suggested, "just put it in my salad, Mama, not on my pizza," which left me beaming anyway because, well, at least they are not rejecting kohlrabi altogether.

Pickled Kohlrabi

It is no random chalk-it-to-bizarre phenomenon that there is a series of kohlrabi posts here. 'Tis the season. All of a sudden, these sprightly bulbs are everywhere. Well, not in my garden - yet - but, every other market I go to offers these quirky-looking bulbs practically free.

A couple of large bulbs, along with some okra, got pickled in vinegar for a quick snack.

Just a simple vinegar pickling that can be looked up on the web: equal parts white vinegar and water with some salt, simmered till salt is dissolved, plus some peppercorns, garlic cloves, dry red chilies, caraway, and dill weed. 

Pack a jar with kohlrabi batons and okra, pour the hot vinegar mixture, top with a kohlrabi leaf to keep it all submerged, then, allow to cool a bit, cover, and leave it in the fridge for a week or so for flavors to develop.

As for me, in about 4 or 5 days, I start dipping into the jar and snacking on these crisp tart little veggies. They are good additions to layered salads as well. Some chickpeas, come chopped pickled kohlrabi, some marinated beans all add up to a delicious salad.

A fantastic alternative to pickled baby cucumbers aka "pickles", these pickled kohlrabi batons are easy to make and fun to snack on. Of course, I had to throw in some okra as my daughter and I can't seem to get enough of pickled okra.

Stuffed Kohlrabi Greens Dolma Bites

Seasonal blueberry-picking and jam-making happened last weekend. I was all set to pay for the berries we picked and head back home when a gorgeous crisp bunch of cheerful kohlrabi jumped up at me. I couldn't resist. I brought it home with much gung-ho, only to get caught up in a million household tasks that couldn't wait any longer. So, the kohlrabi bunch sat there and waited patiently.

I had mentally made some Stuffed Kohlrabi in Coconut Cream Sauce and some Kohlrabi Naan and Kohlrabi Greens Koottu and was thrilled to have used up this new bunch of kohlrabi in fitting ways. Of course, mental-cooking is not the same as actual-cooking. So the kohlrabi sat there, sporting a pout and threatening to wilt. I had to act fast.

That's how the kohlrabi greens got made into these grape-leaf-dolma-like steamed rolls filled with spiced and fragrant rice and vegetables. Much like Swiss Chard Dolma and Collard Green Bites and Cabbage Rolls, these Kohlrabi Greens Dolma Bites were much relished by adults. Kids, not so much.

The filling is a favorite: rice sautéed with vegetables and flavored with aromatic spices, some walnuts and dried cranberries. Since the filling is a favorite side for dinners, I made quite a big batch and saved some. About a dozen large kohlrabi leaves got trimmed and washed and patted dry, ready to be stuffed and steamed.

After steaming for about 12 minutes, I sautéed them in olive oil and garnished with fresh cranberries and blueberries and some sesame seeds. The tartness of the cranberries plus the juicy sweetness of the blueberries complement the spice filling and the savory leaves.

As to the kohlrabi bulbs, they are getting pickled in vinegar - some of them at least. The rest might become fritters or stuffing when I find a pocket of time next.

Ingredients
12 to 14 kohlrabi leaves of uniform size
1 Tablespoon olive oil for sauteing
Favorite garnishes

Filling:
1 cup cooked rice
2 cups finely chopped mixed vegetables - onions, colorful bell peppers, tomatoes, Serrano chilies, cauliflower, cabbage
1 Tablespoon olive oil
Seasoning spices to taste - salt, chili powder, curry powder, paprika, turmeric, cumin powder
1 teaspoon brown sugar

Preparation

1. Filling: Heat the oil in a pan; add the veggies, saute a bit; then add the spices and saute some more; cover a cook till tender; then add in the rice and adjust seasoning
2. Spoon enough filling onto each kohlrabi leaf and wrap it tight like a burrito and place it in the steaming basket, free side down
3. Steam fro about 12 minutes; remove from steam
4. Heat oil in a pan, place the steamed rolled leaves gently on the pan; turn them over to gently saute all sides
5. Serve warm, garnished with favorite berries and nuts

Kohlrabi Eggplant and Lentils with Kale Basil Rice

The last of the Italian basil from the garden needed to be used up. So, the basil, plus a few Lacinato kale leaves from the garden came together for the delicious Basil Kale Rice.

The heady aroma of Italian basil, plus some coconut oil, along with kale makes this rich green rice a meal of its own, especially when topped with some toasted walnuts and black currants.

Here, I serve the Basil Kale Rice on the side, with the Kohlabi, Eggplants, and Lentils stew, slow-cooked with layers of flavors.

Ingredients for the Basil Kale Rice:
½ cup finely chopped basil leaves
1 cup finely chopped Lacinato kale leaves
1 Tablespoon coconut oil (or any preferred oil)
2 cups cooked brown rice
salt/seasoning to taste

Preparation
Heat the oil in a pan, add the finely chopped basil and kale, sauté till aromatic, add some salt and seasoning; then stir in the cooked rice. That's it.

Ingredients for the Kohlrabi, Eggplant, Lentils Tagine/Stew:
½ cup green lentils, soaked
1 medium kohlrabi bulb, sliced
1 medium globe eggplant, sliced
1 green bell pepper, chopped chunky
1 medium yellow onion, sliced
3 green chilies, sliced
5 cloves of garlic, crushed
1 Tablespoon grated ginger
2 cups vegetable broth or water
a few threads of saffron, soaked in a few Tablespoons of warm water (optional)
¼ cup freshly chopped parsley or 2 Tablespoon dried parsley
1 teaspoon each of marjoram, thyme, oregano
Juice of 1 lemon, plus lemon wedges to serve on the side
a few tablespoons of oil

Preparation

1. Heat oil in a pan, add the garlic, ginger, chilies, and onions, a pinch of salt and sauté
2. Add the green lentils, broth or water, cover and allow the lentils to par-cook to medium doneness
3. Then, add the kohlrabi slices, green bell peppers, the saffron water, if using, all the herbs and spices, a sprinkling of salt, cover and cook on medium-low heat till kohlrabi and lentils are done.
4. Meanwhile, heat some oil in a pan and brown the eggplant slices, just till the outsides are golden brown
5. Arrange the browned eggplant slices on top of the lentils and kohlrabi, cover and cook till eggplant is soft but not mushy
6. Off heat, splash some lemon juice before serving

Cream of Kohlrabi Soup

Some of the kohlrabi bulbs I brought home became baked kohlrabi kofta balls and oven-roasted kohlrabi "fries". And the remaining kohlrabi bulb became this easy-to-make-on-a-weeknight delicious Cream of Kohlrabi soup.

I love the pressure cooker for cooking certain foods. While there are a lot of studies (and myths) floating about regarding loss of nutrients and picking up harmful chemicals in pressure cooking, one has to do one's own research and figure out what makes sense.

Making soups and cooking beans in pressure cooker is something I've made peace with a long time ago. When veggies are cooked in stock/liquid and the liquids are retained in the soup, I am satisfied that nutrient-loss is not alarming enough for me to reconsider at this time. The whooshing whistle of the pressure cooker annoys the kids, but, it is almost music to me. Almost.

Simply chop the onions, garlic, kohlrabi, chilies and pressure cook in vegetable broth with favorite herbs and seasoning. Then, puree it, right in the pressure cooker with a hand blender. Stir in some fat free sour cream or beaten Greek yogurt for a distinct flavor - allow to cool a bit before stirring this in so as not to curdle it. Or, if adventurous, can stir in heavy cream and grated cheeses, simmer gently to a thick consistency.

Ingredients
1 large kohlrabi bulb, cut into smaller chunks
1 medium yellow onion, chopped
4 to 6 cloves of garlic, peeled
2 Tablespoon grated ginger
2 seeded jalapeño or Serrano chilies (optional)
4 cups vegetable broth
herbs and seasoning: thyme, parsley, marjoram, even shiso or other favorite herbs
salt to taste

For creaminess:
I've used any combination of grated white cheddar with cream cheese and a little bit of heavy cream
, maybe some thick Greek yogurt and sour cream beaten lightly, stirred in after cooling a bit....

Kohlrabi Greens with Golden Kuri Coconut Cream Soup

I couldn't resist another giant bunch of Kohlrabi from the farm market for just under two dollars. The Kohlrabi greens along with some Golden Kuri squash from the farm went into a delicious coconut cream and coconut milk based mildly-spiced soup, with fresh lemon grass from my garden.

The variety of Winter squashes available these days is astounding. My favorites tend to be medium-sized thin-skinned with orange flesh and sweet flavor-- not too huge as that will make chopping and cleaning a problem. Not a big fan of spaghetti squash or too-mild acorn squash, I go for meaty Kabocha, Golden/Red Kuri, Butter/Amber cup, Golden Danish, Delicata and such, which can be eaten with the skin on. Who can keep track of these fancy names each variety gets? Butternut squash is an all-time favorite, although I do get some help cutting and peeling it.

This is a simple soup, using thick rich coconut cream and coconut milk and Thai flavors, perfect for Autumn. Served with thin rice noodles, Thai cucumber salad, and deep-fried spring rolls, it is a huge feast for a relaxing weekend.

But, for a weeknight, just the soup would do, in all its hearty glory.

Between the lemon grass in the garden and the citron leaves from the Myanmar store, Mingala International Market, I am addicted to Southeast Asian flavors.

Ingredients
3 cups chopped kohlrabi greens, stem and all
2 cups diced Golden Kuri squash, skin on
1 small Walla Walla sweet onion, diced
water or stock as needed
1 teaspoon coconut oil

For flavoring (pound in mortal+pestle):
some lemongrass leaves/stalk, chopped and ready for pounding
1 or 2 Thai green or red chilies
1 or 2 Kaffir lime leaves or citron leaves
3 cloves of garlic
2 Tablespoon grated ginger

Preparation:

1. Flavoring: Combine the ingredients in a mortal & pestle, and pound till thick paste comes together
2. Heat the coconut oil in a pot, add the onions, flavoring, saute till aromatic
3. Add the kohlrabi greens and kuri squash, stock, season with salt, cover and simmer till veggies are par-cooked 
4. Add the coconut milk and simmer till veggies are done, stir some coconut cream if preferred
5. Garnish with spring onions and cilantro and serve warm

Kohlrabi Beet Spicy Chickpea Balls (Koftas) with Cucumber Yogurt Sauce

Koftas are a favorite at home - can be made with anything essentially. Am partial to vegetable koftas. Typically koftas are fried balls and are served with spicy sauce, as a side for rice or roti or naan.

This time, I decided to bake the kohlrabi-beet koftas and serve them with cooling creamy yogurt sauce, garnished with fresh crisp veggies.

I was glad to incorporate chickpea flour, rice flour and oat bran into this recipe. These can be deep fried, if preferred.

Since kohlrabi and beets are full of water, I retain their juices and adjust the flours accordingly to get the dough into shape-able consistency.

These kohlrabi kofta balls make a good substitute for meatballs as they are fairly sturdy can can soak up the sauce without falling apart easily. So I throw them in marinara sauce and serve them with spaghetti sometimes. The cooked Kofta balls can be cooled a bit and then stored in the freezer. I've usually used the frozen koftas within a week.

When the ingredients list looks long and some of the items therein seem non-mainstream in some recipes, rather than walk away from the dish or possibly reject it for future attempts, I try to make an educated guess about substitutions and follow the recipe in spirit and see what turns up. Not that this is a complicated recipe or anything...


Ingredients

For the Kohlrabi Kofta Balls:
1 cup finely grated kohlrabi
½ cup finely grated beets
2 Tablespoon finely grated red onions
2 Tablespoon tomato paste
2 Tablespoon cumin powder
2 Tablespoon smoked paprika
2 teaspoon dark brown sugar
1 teaspoon Cayenne pepper powder
1 teaspoon celery seeds
⅓ cup fine oat bran⅓ cup rice flour
½ cup chickpea flour
salt to taste
2 tablespoons sunflower or avocado oil for the dough
plus oil for spraying or drizzling before baking

For the Creamy Yogurt Sauce:
½ cup plain thick Greek yogurt
1 Tablespoon Tahini
½ teaspoon caraway seeds, toasted and crushed
1 teaspoon red pepper flakes
½ teaspoon dry dill weed
1 to 2 Tablespoon olive oil
1 Tablespoon lemon juice
salt to taste

For Garnish:
baby English hothouse cucumbers, sliced
sweet cherry or grape tomatoes halved
small red radish, sliced
cilantro, chopped
spring onions and chives finely chopped


Preparation

1. Pre-heat the oven to 420°F
2. Kohlrabi Kofta: Combine all the ingredients to form a dough that can be shaped into balls 
3. Arrange the 1.5 inch diameter balls in a roasting pan, drizzle or spray some oil
4. Bake in the 420°F oven for about 25 to 35 minutes till cooked through; turn the balls halfway through to brown all sides
5. Creamy Yogurt Sauce: Combine the sauce ingredients in a blender and whip to a smooth creamy consistency
6. Serve the Kohlrabi Beet Koftas with Creamy Yogurt Sauce topped with cucumbers, tomatoes, radish, cilantro, and spring onions

Kohlrabi Oven Fries

Since Kohlrabi is juicy, it is not easy to make it into crispy fries. Perhaps dusting with flour and deep frying at the right temperature can get it close to home fries. But, I suspect it will still remain a bit soggy.

Anyway, I wasn't going to deep fry. So, I oven baked these kohlrabi sticks. Not quite thin as shoestrings, but not quite chunky as wedges. Adjust the cooking time for the size of the cut kohlrabi.

With a mildly sweet flavor that is delicate, kohlrabi bulbs have quite the crunch when tender, almost like a crisp apple. I like to toss them in slaw and salads along with tart apples and baby red radishes.

The basic idea is not very different from roasting potatoes: Place in a roasting pan in a single layer, drizzle with oil or spray some oil, sprinkle salt, a dusting of brown sugar (for caramelization) and paprika. Bake in a 440°F oven for about 50 minutes depending on how thick-cut the "fries" are; flip halfway to brown all sides.

I let mine char a bit - I'd like to say 'on purpose' as burnt foods can bring out some delicious flavors if done right - but, sadly, I just ignored the timer's beep and let the fries sit in the oven too long after the oven was turned off.

Green Papaya, Green Mango, Green Kohlrabi Spicy Chutney

There's something utterly delectable about the combination of tangy sour and peppery piquant with a touch of delicate sweetness that has made it universal. Cuisines around the world have come up with local versions of this combination leveraging the indigenous ingredients.

Raw green mango chutney and thokku are fairly common in Indian cuisine; and so is green papaya and kohlrabi. After the Purple Carrots, Purple Cabbage and Beet Relish, I was craving for more such combination chutneys and relishes.

There was enough green papaya left after the Green Papaya and Purple Carrot Thai Salad.

There was enough kohlrabi left from the big bunch I picked up at the Farm market.

There were two green mangoes I had picked up because I like mangoes and liked the price.

The stars practically scrambled to align themselves for this particular Green Papaya, Green Mango, Green Kohlrabi Spicy Chutney to come into existence.


Ingredients
2 cups grated green papaya
2 cups grated kohlrabi
2 cup grated raw green mango
2 Tablespoon finely grated ginger
4 green chilies, finely diced or minced (seeded first, if preferred)
1 whole lemon, zest plus the lemon sections finely diced

1/2 Tablespoon brown sugar (1 Tablespoon if the green mango is too sour)
½ cup cider vinegar
¼ cup white vinegar
¼ cup Pomegranate red wine vinegar

¼ cup coconut oil 

salt to taste

Tempering:

1 Tablespoon mustard seeds plus 1 teaspoon coconut oil

Preparation

1. Heat the ¼ cup coconut oil in a pan and add the grated ginger and all the rest of the ingredients, stir well, adjust salt to taste and allow to simmer in medium heat
2. Tempering: heat the oil in a small pan, when shimmering add the mustard seeds and allow to pop, turn off heat
3. Once the liquid has cooked up and the chutney has thickened to a spreadable consistency add the tempering, stir well and preserve in jar using the boiling water canning method
4. If not canning, allow to cool and refrigerate and use within ten days

Stuffed Kohlrabi in Coconut Milk Sauce

I was lovingly lingering over the brilliantly colorful vegetable array at one of the Sauvie Island farm markets the other day, coming up with recipes on the fly, exploring the different ways I could cook each of them, when I was jolted out of my reverie with a 2 minute warning from the other adult which meant, I am heading to the checkout and if you want anything you better add it to the basket now or forever hold your peace.

So I grabbed a big bunch of kohlrabi (at $1.99 a bunch it was unbeatable), some sweet corn on the cob, and a bunch of purple radishes and dashed. Cippolini onions, scallop squash, and apricots will have to wait till my next trip.

The kohlrabi bunch had six large bulbs plus oodles of earthy greens. The raised eyebrow quizzing What are you going to do with all this kohlrabi? from the other half was met with my own patented grin reassuring Oh tons of things, you'll see! 

And so it is that I've been making kohlrabi dish after kohlrabi dish, wishing I had grabbed another bunch at the farm market before rushing off.

After boiling it tender but firm, the innards can be scooped out and added to the stuffing to enhance the kohlrabi experience. The scooped out bowls of boiled kohlrabi can then be filled with the stuffing, ready for steaming and simmering in the sauce.

The stuffing can be anything, really - TVP, lentils, flavored brown rice or quinoa, barley or freekeh, mashed leftovers, ground meat... whatever the mood calls for.

This time, I wanted to make a vegetarian stuffing that can stand on its own as a side for another meal, so I went with Brown Rice + Barley + Mung Dal + Veggies, mildly spiced with cumin and caraway.

The easiest way to make this particular stuffing for me is to throw the barley, brown rice, and mung dal in the rice cooker, with some salt and enough stock and cook it till done. Meanwhile, chop the veggies, saute with cumin and caraway seeds, then add in the cooked barley+rice+mung mixture, stir well and adjust seasoning to taste.

Sauce can be anything from simple Bechemel to plain tomato sauce. I wanted to use the lemon grass from my garden so The Thai style coconut milk sauce came about.

Ingredients
2 or 3 whole kohlrabi

For the stuffing:
½ cup cooked barley
½ cup cooked brown rice
¼ cup cooked mung dal
¼ cup finely chopped red and orange peppers
¼ cup finely chopped red onions
¼ cup finely chopped red cabbage
¼ cup grated carrots
¼ cup grated zucchini
¼ cup chopped kale
1 Tablespoon finely minced garlic
1 teaspoon finely grated ginger
the scooped out innards of the boiled kohlrabi
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 Tablespoon coconut oil
salt to taste

For the cooking sauce:

Some home-garden lemon grass plus dry red chilies and garlic cloves were mashed and pounded in a mortar and pestle to a coarse consistency
1 14 oz can or about 1½ cups of coconut milk
1 teaspoon coconut oil
salt to taste

Preparation

1. Slice the bottom of kohlrabi just a millimeter or two to make it sit on its bottom comfortably without wobbling
2. Nestle 2 or 3 such kohlrabis in a pot with enough stock or water to immerse them, cover and allow to boil for 20 minutes till a skewer inserted into the middle slides in smooth and tender
3. Meanwhile, prepare the stuffing: heat the oil, add the cumin and caraway and the veggies, stir and saute, then add the cooked rice+barley+mung dal and fold it all in to make a uniform mixture
4. Remove the boiled kohlrabis, slice the top, scoop out the innards and add the innards to the stuffing and mix well
5. Stuff the boiled kohlrabis with the prepared stuffing
6. Sauce: Heat the teaspoon of coconut oil in the pot, add the crushed/pounded lemon grass+chilies+garlic and saute till aromatic, add the coconut milk; then gently place the stuffed kohlrabis, cover, and simmer on low heat for about 10 minutes till sauce thickens
7. Serve warm or at room temperature with the sauce drizzled on, or on the side

Kohlrabi Stuffed Kale and Fennel Naan with Home-garden Lemon Cucumber Raita

The unassuming basic naan recipe lends itself well to boundless additions and variations.

Much like the Mint Fennel Garlic Naan, this recipe starts out with Fennel and Kale added to the dough; but, to take it a step further, sauteed and flavored kohlrabi is stashed into the dough when making the naan.

Instead of Kohlrabi, Daikon radish or Opo squash or Chayote squash can be used.

Peel and grate the kohlrabi finely; heat a teaspoon of oil in a pan and saute the grated kohlrabi with salt and turmeric powder till cooked and fairly dry. Since this will be enclosed and folded in the dough, it cannot be runny.

Fennel and Kale being handy in the backyard garden, I went with those. I needed to find ways to use them up. But, any other herbs and greens can be used instead.

The naan dough is pretty much the same as Mint Fennel Garlic Naan, so, prepare as usual and let it rise. The only addition is grated sauteed flavored kohlrabi folded into the naan as it is rolled out for cooking.

My preferred method of making naan using gas stove:

1. Heat a cast iron skillet to high heat
2. Brush one side of the rolled out naan dough with water and place it water-side down on the hot skillet
3. Allow bubbles to form on the top surface
4. Transfer the part-cooked naan to a wire frame, flipped now so the uncooked side is down over the flame
5. Hold the naan on the wire frame directly over the flame till cooked through, shifting and moving it to cover all its surface
6. I prefer some mild charring as it adds character and flavor

Serve warm with vegetable curries,  chutney, and raita.


Here I serve it with a simple Indian chickpea curry called Cholay, and a yogurt-based raita made with home-garden lemon cucumbers.

For the Lemon Cucumber Colorful Raita:
1 Lemon cucumber,grated
½ Green apples, diced
¼ Red onions, sliced thin
Orange and Yellow Mini Peppers, chopped finely
Green Spring Onions, chopped on a bias
Thai green chilies, slit and chopped on a bias
Cilantro for garnish
Greek Yogurt

1. Cut the lemon cucumber in half and scoop out the seeds and pulp and grate finely
2. Chop some mini orange and red peppers, red onions, green apples, spring onions, and Thai green chilies if preferred
3. Combine the grated lemon cucumbers and all the finely chopped veggies, along with thick Greek yogurt and stir well; season to taste
4. Garnish with chopped cilantro