Kohlrabi and Carrot Salad


- 1 1/4 pounds kohlrabi gloves, peeled and coarsely shredded

- 2 Large Carrots, peeled and coarsely shredded

- 1/2 red sweet pepper, seeded and diced

- 1/2 cup chopped scallions (including green tops)


2 tablespoons oil (preferably olive)

2 tablespoons cider vinegar

2 teaspoons or more snipped fresh dill to taste

1 teaspoon sugar

1/2 teaspoon cumin

1/2 teaspoon mustard powder

1/4 teaspoon crumbled tarragon

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

1/3 cups plain nonfat or low-fat yogurt

(1)   In a large bowl, combine the salad ingredients

(2)   In a small bowl or jar, combine the oil, vinegar, dill, sugar, cumin, mustard, tarragon, salt (if desired), and pepper. Stir in the yogurt, and whisk or shake the ingredients to blend them well. Pour the dressing on the salad, toss the ingredients well, cover the bowl, and refrigerate the salad for about 2 hours before serving it




Kohlrabi and Onion Salad


- 2 1/2 pounds kohlrabi bulbs

- 2 small white onions, thinly sliced


1/2 cup tarragon wine vinegar

1/4 cup sugar

2 teaspoons sesame seeds

1/2 teaspoon minced fresh ginger

1/2 teaspoon hot red pepper flakes or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt (optional)

(1)   Trim and peel the kohlrabi bulbs, and cut them into strips about 1/4 inch thick and 2 inches long. Drop the strips into boiling water for 1 minute. Rinse them under cold water then drain them

(2)   Put the kohlrabi strips into a bowl, and add the onions, tossing the two vegetables to mix them

(3)   In a small bowl, combine all the dressing ingredients. Pour the dressing over the kohlrabi mixture and toss salad. Chill salad, covered, for 2 hours or longer before serving.




Kohlrabi - German Style


- 3 large kohlrabi including tender leaves


Bechamel sauce

- 4 tablespoons butter

- 4 tablespoons flour

- 2 cups liquid combination of milk/cream and water from cooking kohlrabi

- Salt and Pepper to taste

- Grated nutmeg

(1)   Peal and slice kohlrabi around inch thick. Kook kohlrabi in boiling salted water until tender. Save water.

(2)   Make Bechamel Sauce

(3)   Mix kohlrabi and sauce

(4)   Serve Warm

Bechamel Sauce

(1)   Melt butter over a low heat in a heavy saucepan

(2)   Add flour and stir briskly until mixture is smoothly blended, without allowing it to change color

(3)   Season with salt and pepper. May add a little grated nutmeg.

(4)   Continue to cook the sauce slowly until it is the correct consistency, stirring from time to time so that a skin does not form on the surface.