Kohlrabi RECIPES

Kohlrabi Fries with Vegan Cheese Sauce

This was sent in by Amy Knight and looks delicious.  I imagine this would be particularly good use for the giant fall kohlrabi that will be coming out at the end of the season.Serving Size: 2 servings
Print Recipe

Ingredients
  

Ingredients

  • 2 bulbs of kohlrabi
  • Dash olive oil
  • Generous dash sea salt and black pepper
  • Dash smoke paprika
  • Dash cumin
  • Dash coriander
  • Vegan Cashew Cheeze Sauce
  • Makes about 1 cup
  • 1/2 cup cashews
  • 1/4 cup unsweetened non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 tablespoon tamari
  • 1 tablespoon lemon juice
  • Dash garlic powder
  • Dash cumin
  • Water as needed

Instructions
 

Instructions

    To make fries:

    • Remove stems and trim off any woody parts from the bulb.
    • Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt.
    • Cook for 45 minutes at 425 degrees.
    • Flip at the 25 minute mark. Serve immediately with a dipping sauce. I like my fries crispy so if you are into soft fries they may not need the whole 45 minutes.

    To make Vegan Cashew Cheeze Sauce:

    • Drain cashews.
    • Blend with all the ingredients until smooth and creamy.
    • Add water as needed to get a consistency you prefer.
    • I start with about 2 tablespoons and go from there.
    • Feel free to add cayenne if you want to spice it up.

    Kholrabi Slaw with Lemon Cashew Mayonnaise

    Print Recipe

    Ingredients
      

    Ingredients

    • 1/2 cup shredded carrot peeler
    • 1 cup broccoli stems peeled and shredded microplane
    • 1 cup kohlrabi shredded microplane
    • 1 cup thinly sliced bok choy stems
    • 3 tablespoons Lemon Cashew Mayonnaise
    • Sea salt and black pepper to taste
    • Lemon Cashew Mayonnaise
    • 1/2 cup cashews soaked 1-2 hours
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon tamari
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice

    Instructions
     

    Instructions

    • Drain cashews and blend them with the mayo ingredients in a magic bullet or blender until well combined.
    • Blend until smooth and creamy, add a touch of water if needed.
    • Season to taste.
    • Combined all the coleslaw ingredients in a medium bowl until well combined.

    KOHLRABI SLAW

    Print Recipe

    Ingredients
      

    INGREDIENTS

    • Slaw
    • 400 grams kohlrabi
    • 1 large carrot
    • 1 handful cilantro chopped
    • 1 handful parsley chopped
    • 5-6 mint leaves finely chopped
    • Dressing
    • 70 grams mayonnaise
    • 2-3 teaspoons grainy mustard
    • 1 teaspoon English mustard less if you don't like the heat
    • 1 teaspoon red wine vinegar
    • 1 splash lemon juice to taste
    • 1 pinch salt & black pepper to taste

    Instructions
     

    DIRECTIONS

    • In a large bowl, whisk the dressing ingredients together. Set aside.
    • Peel the kohlrabi and the carrot. Ensure that you have removed all the tough outer bits of the kohlrabi.
    • Slice the kohlrabi and carrot using a mandolin, set on the fine julienne setting, or thinly slice by hand.
    • Add the matchsticks to the bowl with the dressing along with the coriander, mint and parsley.
    • Toss all the ingredients together until everything is coated evenly.
    • Season to taste.