If you plan to use it soon, wrap the whole unwashed kohlrabi-stem, stalks, leaves, and all in a plastic bag and keep it in the refrigerator. Otherwise, remove the stalks and greens from the bulb and use them within a week. Store the bulb in another plastic bag in the fridge and use it within two weeks.
Rinse kohlrabi under cold running water just before use. Unless the skin seems particularly tough, kohlrabi does not have to be peeled. Just trim off the remains of the stalks and root. Grate, slice, or chop kohlrabi as desired.
Kohlrabi ‘n’ Carrot Slaw
Summer lunches on the farm often feature some variety of delicious and refreshing slaw. The cool, raw energy of the vegetables seems to bring new life into a tired crew after a morning of hoeing and harvesting. This recipe, a farm favorite, makes for a particularly attractive dish. Angelic Organics Kitchen (adapted from Greene on Greens). Serves 4 to 6
1 pound kohlrabi (about 4 medium bulbs), peeled, grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 teaspoons chopped fresh thyme
1 large clove garlic, minced (about 3/4 teaspoon)
1/2 cup sour cream
1/3 cup extra virgin olive oil
1/4 cup wine vinegar
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl.
2. Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.
3. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 2 hours before serving.
Whipped Kohlrabi and Potatoes
You can’t go wrong with this combination. It places your mashed potatoes in a different league than grandma’s-but makes them just as great. Make this for your next Thanksgiving feast, and you certainly won’t have any left over. Angelic Organics Kitchen (adapted from The Victory Garden Cookbook).
1 pound baking or russet potatoes (about 4 potatoes)
2 pounds kohlrabi (about 8 medium bulbs)
3 to 4 tablespoons butter
1/4-1/2 cup milk or cream, depending on how rich and creamy you like it
1/2 teaspoon salt plus more to taste
freshly ground black pepper
1. Boil the potatoes and kohlrabi separately (use two pots if need- ed) until tender, 20 to 35 minutes depending on size. Drain, reserving 1/2 cup of the liquid from either vegetable.
2. Peel the potatoes and kohlrabi. Mash them together in a large bowl. (Larger, more mature kohlrabi should be run through a food mill to remove fibers.)
3. Melt the butter in a small pot over medium heat. Add 1/4 cup of the milk or cream. Heat until almost simmering and re-move from heat.
4. Pour the butter mixture over the potato mixture. Add 1/2 teaspoon salt and pepper to taste and beat until fully combined and smooth. Add another 1/4 cup of milk or cream for more rich creaminess, if desired. If you want a smoother texture, slowly stir in the reserved cooking water until it reaches the desired consistency. Season with more salt and pepper to taste.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability.