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.
KOHLRABI 'N' CARROT BAKE
We love kohlrabies from our garden, but it is difficult to find many recipes that use this flavorful vegetable. This one is wonderful!
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside. , In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray. , In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 141 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 347mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED CHICKEN WITH KOHLRABI, CARROTS AND THYME
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, roasts, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Season the chicken with salt, pepper and thyme.
- In a large, heavy skillet heat 2 tablespoons of the butter and the oil. When very hot, add the chicken, and brown on all sides. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
- Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
- Add the kohlrabi, carrots and garlic to the casserole. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices. The chicken is done when the juices run pale yellow. Transfer it to a baking dish, and set aside. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
- Carefully deglaze the casserole, adding the remaining stock. Bring to a boil on top of the stove, and reduce by a third. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon. Taste, and correct the seasonings. Add the reserved vegetables to the sauce and keep warm.
- Remove and discard the trussing string, quarter the chicken, and place on a serving platter. Arrange the vegetables around the chicken, and spoon the sauce over the chicken. Garnish with sprigs of parsley, and serve immediately.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 28 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 8 grams, Protein 52 grams, SaturatedFat 17 grams, Sodium 1580 milligrams, Sugar 9 grams, TransFat 1 gram
CREAMED KOHLRABI
This might look like potato salad, but it's actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. -Lorraine Foss, Puyallup, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 276mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
KOHLRABI & CARROTS
Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe
Provided by Bergy
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
- Drain.
- Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
- Add nutmeg and butter.
- serve.
Nutrition Facts : Calories 30.3, Fat 0.2, SaturatedFat 0.1, Sodium 49.7, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 0.7
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