Cheesy Kohlrabi Food

KOHLRABI-BLUE CHEESE SLAW

Kohlrabi-Blue Cheese Slaw image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 small red onion, thinly sliced
1 green apple
Juice of 1 lemon
1/2 cup pecan halves
3 medium kohlrabies (about 2 pounds), peeled and cut into matchsticks
Kosher salt and freshly ground pepper
1 cup blue cheese dressing (see directions)
1 teaspoon sugar
1 cup shredded carrots (about 3 carrots)
1/2 cup fresh parsley, roughly chopped

Steps:

Soak the red onion in cold water, 10 minutes. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside.
Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl. Combine the dressing and sugar in a small bowl. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans. Add the dressing mixture and toss to combine; season with salt and pepper. Let sit 1 hour before serving.
Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

CHEESY KOHLRABI

Cheesy Kohlrabi image

Make and share this Cheesy Kohlrabi recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 medium kohlrabi, peeled and sliced into 1/4 inch slices
1/2 teaspoon salt
3 teaspoons butter
1/4 cup all-purpose flour
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup shredded American cheese
1/8 teaspoon ground allspice
2 teaspoons chopped parsley (for garnish)

Steps:

In a 2 quart saucepan over medium heat, in 1 inch of boiling water heat kohlrabi and salt to boiling.
Reduce heat to low, cover and simmer for 30 minutes.
Drain.
Meanwhile in a 3 quart saucepan over low heat, into hot butter, stir flour until smooth.
Gradually add undiluted chicken broth and cook, stirring constantly, until mixture is thickened.
Remove from heat and stir in cheese until melted and smooth.
Add kohlrabi and cook until heated through.
Sprinkle with the mixture with allspice, then garnish with the chopped parsley.

ROASTED KOHLRABI

Roasted Kohlrabi image

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

Ingredients

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese

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

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