Elegant Braised Kohlrabi Food

ELEGANT BRAISED KOHLRABI

Steps:

• Trim and peel kohlrabi.
• Cut kohlrabi either into 1/4 inch disks or strips.
• Place butter in skillet and melt.
• Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown.
• Toss to coat kohlrabi with butter.
• Sprinkle in tarragon and add the stock.
• Cover and continue to cook approximately 10-15 minutes, until slightly tender.
• Uncover and turn the heat up a bit.
• Cook until the kohlrabi is slightly colored.
• Add freshly ground pepper and salt.
• Remove to serving dish.
• Sprinkle with fresh parsley to taste.

STIR FRIED KOHLRABI

Steps:

• Lightly spray a wok or skillet with veggie oil add all the veggies and stir fry until just heated through apprx 8 minutes Use a fairly high heat.

SPICY KOHLRABI

Steps:

• Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
• Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove.
• Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
• Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
• Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
• Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.

BARBECUED MECHOUI LAMB

Steps:

• Place the lamb in a non-aluminium container.
• Combine all the ingredients for the marinade and rub over the meat.
• Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
• Bring the lamb to room temperature, if refrigerated.
• Heat the oven.
• Remove the lamb from the marinade and sprinkle with salt.
• Cook the meat until rare, remove from the oven and allow a few minutes before carving.
• Sprinkle with a little chopped mint before serving.

CZECH SUMMER KOHLRABI

Steps:

• In a heavy frying pan over medium heat, sauté onions and 1 pound kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally, until kohlrabi is tender, about 25 minutes. Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.
• Woman's Day Home Cooking Around The World.