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
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Ingredients Method

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

Method
 

Instructions
    To make fries:
    1. Remove stems and trim off any woody parts from the bulb.
    2. Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt.
    3. Cook for 45 minutes at 425 degrees.
    4. 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:
    1. Drain cashews.
    2. Blend with all the ingredients until smooth and creamy.
    3. Add water as needed to get a consistency you prefer.
    4. I start with about 2 tablespoons and go from there.
    5. Feel free to add cayenne if you want to spice it up.

    Kholrabi Slaw with Lemon Cashew Mayonnaise

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    Ingredients Method

    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

    Method
     

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

    KOHLRABI SLAW

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    Ingredients Method

    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

    Method
     

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