Cheesykohlrabi Recipes
ROASTED KOHLRABI WITH PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
ROASTED KOHLRABI
Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.
Provided by WSBLEND
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
- Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.9 g, Cholesterol 5.9 mg, Fat 5.5 g, Fiber 7.2 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 142.1 mg, Sugar 5.3 g
KOHLRABI AU GRATIN
Kohlrabi is a member of the cabbage family, but with a taste and texture very mild and pleasant. It can be used as a potato substitute as noted in this application. You can use any cheese you like, however I recommend strong cheese such as Gorgonzola or Gruyere for the most flavor. The following recipe will make a small casserole enough for about 2 people.
Provided by Dans La Lune
Categories Vegetable
Time 1h10m
Yield 1 8 by 8 dish, 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the Kohlrabi.
- Slice horizontally in 1/4 inch slices.
- Boil these slices in salted water until fork tender, about 20 minutes.
- Drain well and lightly dry off with a cloth or paper towel to remove excess water. A little water remaining is ok.
- Butter a small casserole dish on the bottom and sides with one tablespoon butter.
- Place a layer of sliced Kohlrabi as the first layer, cutting into pieces if necessary to fit.
- Sprinkle a layer of your choice of cheese.
- Repeat layers until casserole dish is full.
- Pour heavy cream over the top of it, allowing it to seep down into the cracks.
- Sprinkle breadcrumbs over top.
- Melt remaining 2 tablespoons of butter and sprinkle just enough over the breadcrumbs to lightly moisten.
- Season with salt and pepper.
- If using Gruyere or swiss cheese, sprinkle a very small amount of nutmeg over crumbs.
- Place in 400 degree oven for 20 minutes, until cheese is melted and breadcrumbs are golden brown.
- Let stand a bit before serving to allow cheeses on the interior to firm up a bit.
Nutrition Facts : Calories 634.7, Fat 52.8, SaturatedFat 33, Cholesterol 150.7, Sodium 1277, Carbohydrate 22.2, Fiber 1.2, Sugar 2.1, Protein 19.1
KOHLRABI WITH WHITE SAUCE
When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish. Try this sauce over baked or fried potatoes, too.
Provided by Valerie S.
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
- Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 8.2 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 487.3 mg, Sugar 3.4 g
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