Tag Archives: kohlrabi

Blue Cheese Kohlrabi Slaw.

If you follow the blog, you might start to notice that we like slaw. Slaw is great, it is chock full of veggies. Since I still have kohlrabi and turnips from the garden I am going to keep making slaw. Tonight will feature a blue cheese vinegar slaw.

Blue Cheese Kohlrabi Slaw. Serves 4-6.


2 medium/large kolhrabi

2 t kosher salt

2 small turnips

2 large carrots

1 t brown or yellow mustard seeds

1 T cider vinegar

1/2 t celery salt

1/2 t natural cane sugar

1/4 t fresh cracked black pepper

1 T oil oil

3 oz blue cheese, crumbled


Peel and shred kohlrabi and put it in a colander. Toss with salt and place colander over a bowl. Allow the kohlrabi to drain for an hour. Rinse well to remove salt and squeeze dry (I use a tea towel for this).

Peel and shred turnips and carrots and toss with the kohlrabi. You may want to use your fingers here to ensure that all of the veg gets mixed well.

In a small bowl combine remaining ingredients, except cheese, with a fork. Drizzle over vegetables, add cheese and toss to coat. Refrigerate until ready to serve.



Filed under Appetizer, Edible Plants, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian

Kohlrabi & Cabbage Slaw.

I have cabbage and kohlrabi coming out of the garden right now and even though cole slaw is one of those traditional dishes that epitomizes summer cook outs, it seems fall is a great time to make such a dish with garden veggies. Both the cabbage and kohlrabi were seeded in early July and planted outside in late August. The kohlrabis have been ready each week for the last three or four weeks, but the cabbage finally produced a head! Only one so far, but the rest are not far behind (those that made it through the rash of bugs we have had).

To accompany a lovely tri-tip steak this past Sunday evening we had this lovely slaw and some simply roast fingerling potatoes. It is just a little bit of summer as we head full boar into November!

Kohlrabi & Cabbage Slaw. Serves 2-4.


1 small head of cabbage

1 medium kohlrabi

2 medium carrots

2 T sour cream

1/4 t celery salt

1/4 fresh cracked black pepper

1 t cider vinegar

1 t lemon juice

2-3 oz crumbled blue cheese, optional

Peel kohlrabi and carrot and core cabbage. Shred all three vegetables using a hand grater or the grater attachment for the food processor. Transfer to a tea towel and squeeze out any excess liquid. Place in a medium mixing bowl.

Make dressing in a small bowl by combining all remaining ingredients except cheese, adjusting seasonings to taste as needed. Add dressing and cheese to the vegetables and mix to combine. Refrigerate until serving.


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Filed under Edible Plants, From the Garden, Gluten Free, Grain Free, Grilling, Salad, Side Dish, Vegetables, Vegetarian

Grill Roasted Zucchini Boats.

It is zucchini season and everyone knows what that means…time to get creative! Zucchinis are prolific, the produce and produce and produce. I started my zucchini season simply, I added baby zucchinis to veggie grill basket, I roasted some of it, and I threw it in some pasta. Then I went on vacation and when I returned there were behemoths in the garden.

Now what!? Well we started the giant zucchini noshing session with these simple boats. The filling is rather scalable and just about any of the ingredients can be subbed. I supplemented the ground beef and rice with a smattering of veggies I had lying around, but you could easily use different ones. You can also use any variety of ground meat or grain.

This is a great meal that can be prepped entirely ahead of time which would also make it a great camping meal. If I were camping or cooking on an open flame without a lid I would make foil tents.

Grilled Zucchini Boats.


4 large zucchini (about 1 lb each)

1/2 lb 5% fat ground beef

1 small onion, diced

1/2 t of each of the following: granulated garlic, fresh oregano, paprika, kosher salt, fresh cracked black pepper

1 C jasmine rice, cooked

2 small carrots, peeled and grated

10 grape tomatoes, quartered

1 medium kohlrabi, peeled and grated

1 jalapeño, seeded and deveined, optional

1 C shredded cheese (I used swiss)

Brown ground beef with onions and spices. Remove from heat and place in a large mixing bowl. Add all of the vegetable and 1/2 cup of cheese. Mix to combine thoroughly.

Cut zucchini in half lengthwise and gently scoop out a trench in the middle with a spoon, making a trough for your filling. Chop one quarter of the removed zucchini and add to the meat filling. Mix to combine. Carefully fill each boat with 1/4 of the filling. Top each boat with 1/4 of the remaining cheese.

Preheat grill to high and turn off one of the burners (or move coals to one side). Place zucchini boats over the cool side of the grill and cover. Roast for 40-60 minutes, checking every ten minutes after the first 20. If you are using charcoal be sure to watch as your cook time may vary. Serve with your favorite sauce or gravy!

*You can also cook these in the oven, covered at 350 degrees for about 30 minutes. Remove foil and cook 15 minutes more.


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Filed under Beef, Casseroles/Bakes, Cheese, Edible Plants, From the Garden, Garden, Grains/Rice, Grilling

Cheesy Baked Kohlrabi.

We are still swimming in kohlrabi over here and we are always looking for a new way to prepare it. I have been looking around online and I was inspired by this recipe which I adapted to fit my cooking style and taste preferences. It turned out great, very tasty. The hubs even suggested it was reminiscent of a hash and said that we should make it again with some corned beef or shredded barbacoa in it, which you may see, though it could be next year. I will keep that one in my back pocket.

Cheesy Baked Kohlrabi.


3-4 C kohlrabi, peeled and diced into 1/4 inch cubes

1 T kosher salt

1 T butter, melted

1 clove of garlic, finely chopped

1/2 t fresh cracked black pepper

1 oz freshly grated parmesan cheese

1 t fresh thyme

2 T panko bread crumbs


Put prepared kohlrabi in a colander over a bowl and sprinkle with salt, tossing to coat. Allow the kohlrabi to drain for 20 minutes. Rinse well to remove salt and pat dry with a paper towel.

Preheat oven to 375. Place kohlrabi in a large bowl and add butter. Toss to coat. Add garlic, pepper, cheese and thyme. Toss to combine. Spray a 8×8 baking dish lightly with cooking spray and add mixture, flattening with a spatula. Sprinkle with panko (if you prefer you can mix with additional butter before adding). Cover will foil and place in oven. Cook for 35 minutes. Remove foil and cook for 25 minutes more.


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Filed under Casseroles/Bakes, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian

Fridge Pickled Kohlrabi and Carrots.

Preserving spring vegetables is a great way to get to enjoy them even after their place in the garden has been filled with warm weather lovers like tomatoes and beans. This year we have a lot of kohlrabi and one can only eat so many fritters. So this was a great way to mix it up a bit and as is the case with most households, pickles are a team favorite!

This recipe makes one quart of pickles.


4 small kohlrabi

2 large carrots

2 T salt

1 C white vinegar

1 C water

2 T sugar

1 1/2 t pickling or kosher salt

3 garlic cloves, roughly chopped

1 t dill seeds

1/2 t brown mustard seeds

2 dried chili de arbol

6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in. I read that fridge pickles are good for about three weeks.



Filed under Condiments and Seasonings, Dairy Free, Edible Plants, From the Garden, Gluten Free, Grain Free, Pickles, Vegan, Vegetables, Vegetarian

Kohlrabi Fritters.

This is one of my favorite ways to prepare kohlrabi and every year about this time, I get to make it! Kohlrabi is one of my favorite spring garden items. It is the most interesting and rewarding vegetable and it is not something I grew up with. This year we ventured into purple kohlrabi, it is so vibrant and lovely too look at, tasty too.

There are a lot of applications of use for kohlrabi, salads, pickles, shredded like cabbage….and I swear that one day (likely this year because of the over abundance of these little gems that I planted) I will venture away from the fritter and make something else. But for now, for my first kohlrabi of the year, I make fritters!

Ingredients (makes 10 appetizer sized fritters)

1 small kohlrabi

1 medium yukon gold potato

1 T chives, thinly chopped

1 egg

3 T flour

1 T milk

Salt and pepper

Oil for frying

Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish. Add chives and egg and mix to combine. Add flour and milk to make a caky batter. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.

Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!


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Filed under Appetizer, Edible Plants, From the Garden, Side Dish, Vegetables, Vegetarian

Spring Harvest Update.

We have been eating off the Brussels sprout for a few weeks now, preparing it like we did this broccoli rabe I told you about a whille back. It is almost done, probably one more harvest. The lettuces are ready for the eating and we have been snacking on them a bit, like we did here in our wheat berry salad. We have kohlrabi and radishes that will be ready in a couple of weeks. Already thinking about some yummy dishes for those!


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Filed under Edible Plants, From the Garden, Garden, Vegan, Vegetarian