Kohlrabi, Four Ways

For my first food project this year, I experimented with the vegetable kohlrabi. Kohlrabi smells and tastes a lot like broccoli stems and can be eaten raw or cooked a variety of different ways. I made it four ways: raw, in a salad; as crostini; roasted, with tomatoes; and sauteed, served with polenta. All dishes tasted pretty great, but my favorite was the kohlrabi crostini. After this meal and its leftovers, I must say, I'm kohlrabi-ed out! At least I'll know what to do with it the next time my roommate and I get it for our CSA.

Pear and Kohlrabi Salad with Orange Vinaigrette

1 small kohlrabi

1 small pear (I used Bosc)

2 scallions, chopped

a couple handfuls of mixed greens

Trim and peel the kohlrabi. Using a mandolin or a vegetable peeler, slice the kohlrabi into thin strips. Core the pear and cut into thin slices. Combine kohlrabi, pear, chopped scallions, and greens with orange vinaigrette.

Orange Vinaigrette

3 tablespoons orange juice

1 teaspoon red wine vinegar

1/4 cup olive oil

a pinch of salt

Combine orange juice, vinegar, and salt. Whisk in olive oil.

Kohlrabi Crostini

1 kohlrabi, trimmed, peeled, and cut into 1-inch cubes

1 small yellow onion, diced

2 cloves garlic, chopped

1/4 cup olive oil, plus some for sauteing onions

salt to taste

1 baguette, sliced and toasted in the oven

parmesan cheese

Bring a pot of salted pot of water to boil. Add kohlrabi and simmer until tender, about 20 minutes. Meanwhile, heat a bit of olive oil in a pan. Add onions and saute until tender but not browned, about 7 minutes. Add garlic and saute for an additional minute or two. Blend kohlrabi, onion mixture, and olive oil in a food processor until smooth. Add salt to taste. Spread kohlrabi on baguette toasts and serve topped with shaved parmesan.

Roasted Kohlrabi with Tomatoes

1 small kohlrabi, trimmed and peeled

1 pint cherry tomatoes

olive oil to coat

salt and pepper to taste

Preheat oven to 400 degrees. Halve the kohlrabi and cut into thin slices. Toss the kohlrabi with cherry tomatoes and olive oil. Place on baking sheet and season with salt and pepper. Bake until kohlrabi is tender, about 35 minutes, shaking the pan a few times in between.

Kohlrabi with Polenta and Mushrooms

1 kohlrabi, trimmed, peeled, and cut into bite-sized pieces

1 clove garlic, minced

1 shallot, finely diced

1 pound mushrooms, whichever kind you like, sliced

1 cup medium grind cornmeal

1 tablespoon butter

olive oil

salt and pepper to taste

Bring 4 cups of lightly salted water to boil. Stir in cornmeal and lower heat. Allow polenta to cook, stirring consistently until creamy. Finish with a drizzle of olive oil. Heat a bit of olive oil in a skillet over medium heat. Add shallot and cook until softened, then add garlic and cook until fragrant. Add kohlrabi and cook until tender, about 12 minutes. Season with salt and pepper. Remove from pan and set aside. Add butter and a little bit more olive oil to the same pan. Add mushrooms and cook until tender. Season with salt and pepper. Serve polenta topped with kohlrabi and mushrooms.