KOHLRABI VEGETABLE STEW

2 - 3 medium kohlrabi, bulbs and greens
1 tablespoon olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4" chunks
2 medium potatoes, cut into 3/4" chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
1/2 teaspoon molasses

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and sauté for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked.

(from The Rolling Prairie Cookbook)

KOHLRABI GREENS TOPPING FOR PIZZA

1/4 teaspoon fennel seed, crushed
hot sauce to taste
2 teaspoons pesto paste
2 Tablespoons olive oil
1 cup kohlrabi greens or spinach, washed, chopped
salt
pepper
1 pizza crust (14 inch)
1 cup cheese, grated (optional cheddar, feta, or)

Preheat oven at 400 degrees F.
Sauté crushed fennel, hot sauce and pesto in oil, until aromatic. Add the greens to the skillet; remove from heat immediately. Let the greens wilt and season to taste.
Spread mixture on crust; top with cheese if desire and bake for 10-20 minutes. Serves 2-4.

STEAMED KOHLRABI WITH LEMON BUTTER

1 bunch kohlrabi
2 Tbs. butter
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. minced fresh parsley
salt and pepper to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper. Serves 4.

(from Farm-Fresh Recipes, by Janet Majure)

KOHLRABI PARMESAN

3 medium kohlrabi, trimmed of stalks and leaves
2 Tbs. butter
1/4 c. Parmesan cheese
salt and pepper to taste
1 Tbs. minced parsley

Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately. Serves 4.

(from Farm-Fresh Recipes, by Janet Majure)

STIR-FRIED KOHLRABI

3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
1/2 c. water
salt
4 Tbs. oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.

(from The Goodness of Potatoes and Root Vegetables)

TANTRÉ FARM SLAW

2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, basil, lettuce, parsley, etc. Serves 4.