After growing and harvesting kohlrabi from my backyard, trying it raw in a lazy cup of vegetables, and preparing an elaborate stew with it, worth of a gala or family event, I am sharing one last recipe, inspired by a suggestion from my last post, to use kohlrabi as a substitute for broccoli hearts and/or potatoes. To test how they would compare to broccoli hearts (which are peeled broccoli stems), I washed and peeled some, along with a kohlrabi. I sliced them into matchsticks, to taste against each other:
We tried some sticks from each pile; my husband, my daughter and I all agreed that the kohlrabi had a milder taste, but liked them both equally. My husband went back to the kitchen to have more raw kohlrabi, so I guess there is an undeclared preference there. In conclusion: kohlrabi is very tasty eaten raw, and may be used instead of broccoli hearts.
Next, I washed and peeled another two kohlrabies, and cut them in half. I boiled them in water in a pot over medium heat, for 40 minutes, until they felt tender when tested with a fork (photo below, left). After draining the water, I tried breaking them up with the fork, and it was easy; they looked similar to boiled potatoes (photo below, right):
The taste and texture were very different to potatoes, though; I thought it was like eating a cauliflower in the shape of a potato. This was a novelty for me, and kind of liked it, and maybe adding sour cream and chives would get it closer to a potato. Using it cubed in a stew or curry, kohlrabi would easily cover the role of potatoes, for a fraction of the carb content.
Mashing the boiled kohlrabi was easy, using a potato masher:
I added a spoonful of butter and salt to a small portion, and they were delicious; however, the taste and texture were very close to the well known mashed cauliflower, so for this particular application, it would be easier to buy some cauliflower, since it cooks much faster than kohlrabi.
I also thought of making a batch of kohlrabi latkes, but since I already had leftover boiled and mashed kohlrabi, I decided to try and modify my recipe for Cheesy Potato patties; the advantage is that these patties have no added matzo meal, or any flour for that matter, so the carbs level stays low, the main intent of using kohlrabi instead of potatoes. Since I had some leftover matchsticks, I incorporated them into the recipe, for an extra layer of texture and latke-like appearance. The dipping sauce is optional, but it was a great addition.
Kohlrabi Patties – Tortitas de colinabo
Ingredients (for six patties)
2 kohlrabies; washed and peeled
¼ cup parmesan cheese
2-3 tbsp oil, for frying
¼ cup mayonnaise
1 tbsp ketchup
1 tbsp sauce from canned chipotle peppers (omit for mild sauce, or increase for spicier, to taste)
Cut kohlrabies into halves; slice one half into matchsticks and reserve. Place the other three pieces in a pot with enough water to cover the kohlrabi. Bring to boil over high heat, then cover the pot and cook over medium heat for thirty to forty minutes, until the kohlrabi is tender and may be easily pierced with a fork (this step is very important, so the kohlrabi may be mashed later.) Remove from heat, drain water and mash kohlrabi with a potato masher or an electric immersion blender. Allow to cool for twenty minutes.
Meanwhile, mix mayonnaise, ketchup and chipotle sauce in a small bowl, and reserve.
When the kohlrabi mash has cooled down, add egg and cheese; beat egg with a fork first, then incorporate with mashed kohlrabi and cheese (photo below, left). Add reserved kohlrabi matchsticks (photo below, right):
Prepare a plate lined with paper towels and set next to the stove. Warm up two tablespoons of oil in a frying pan over medium heat; scoop about one quarter of a cup of kohlrabi mix and drop in the pan, then flatten and shape into a disc with a fork (photo below, left); repeat with more mix, and allow patties to cook for about two minutes, then flip and allow the other side to cook and brown. The patties might lose their shape when flipped, so press the edges back into shape with a spatula (photo below, right):
Transfer cooked patties to prepared plate with paper towels. Add more oil to the pan, if needed, and repeat with the rest of the mix. Serve patties hot or at room temperature, with a side of chipotle sauce:
These patties are an excellent snack, or they may be served as a side or even for breakfast; the combination of mashed and sliced kohlrabi, eggs, cheese and chipotle sauce made for a delightful bite:
All these recipes for kohlrabi have provided a variety of dishes large enough that I have exhausted my first crop, without a hint of the sickening feeling of eating the same stuff for several days in a row. In fact, this alien looking brassica has been so popular with my family, that I might try growing a second crop at the end of the summer, to get another taste before the winter months, instead of waiting all the way until next spring.
I am also sharing my recipe at Thursday Favourite Things #449 with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.