Warm Kohlrabi Salad Recipes

Steps:

• Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
• Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

Steps:

• Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
• Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.

Steps:

• In a medium saucepan, heat olive oil and melt butter over medium high heat then add the diced kohlrabi and season to taste with salt and pepper. Brown the kohlrabi for about five minutes, stirring occasionally to caramelize. Add the wine and chicken stock, reduce heat to a medium low, cover and simmer the kohlrabi for 10 minutes more. Test the kohlrabi for doneness by piercing with a knife or fork for tenderness. Remove from the heat and mix in the lemon zest, lemon juice, the green onion, and the dijon mustard. Garnish with the fresh herbs.