Creamy Kohlrabi Salad Food

CREAMY KOHLRABI SOUP

Steps:

• Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
• Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.

KOHLRABI SLAW

Steps:

• Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
• Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

CREAMED KOHLRABI

Steps:

• Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

KOHLRABI SALAD

Steps:

• Peel kohlrabi with a sharp knife until white flesh is revealed.
• Using a mandolin, slice into 2mm slices, then cut into matchsticks.
• Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
• Adjust seasoning to taste .

KOHLRABI SALAD IN FENNEL SEED DRESSING

Steps:

• Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
• If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
• In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.

AVOCADO AND KOHLRABI SALAD

Steps:

• Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.
• Cut into 1/4-inch-thick slices, then cut the slices into chunks.
• Place in a bowl.
• Cut avocados in half lengthwise.
• Tap the blade of a heavy knife in the pit, twist to remove, and discard.
• Quarter and peel avocados, then cut into chunks.
• Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.
• Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.
• Pour dressing over kohlrabi and mix to cover.
• Mix together the chunked avocados and the kohlrabi mixture.
• Make a bed of the salad on four plates, and sprinkle each with feta cheese.
• Serve and enjoy!

20 BEST WAYS TO COOK WITH KOHLRABI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CARROT AND KOHLRABI SLAW

Steps:

• Gather the ingredients.
• Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife : Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
• In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
• Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
• Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.

KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING

Steps:

• In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

MIXED LETTUCES AND KOHLRABI WITH CREAMY SUMAC DRESSING

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; crush with the flat side of a knife.
• Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
• Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

CREAMY KOHLRABI SALAD

Steps:

• Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
• When kohlrabi are cool enough to handle, remove the skins with your fingers.
• Place kohlrabi in a medium bowl with scallions and onion.
• In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
• Pour ricotta mixture over kohlrabi mixture and toss well to combine.
• Serve warm or at room temperature.