Slow Food Columbus Blog

Living the slow life… one day at a time

Recipe: Braised Kohlrabi

with 3 comments

(As development of our Slow Food on a Fast Food Budget cookbook progresses, we will occasionally be sharing some of the recipes that we come across during the writing of the book.)

Braised Kohlrabi

Serves 4. Approximate ingredient cost: $0.91 per person

2 lbs. kohlrabi
1 small onion
1 cube butter
Salt, pepper to taste

We asked our readers what vegetable intimidated them the most, and the most common answer was, “kohlrabi.”  It’s understandable, since this is one of the most alien-looking of all vegetables, but in reality it’s far from challenging.  Moreover, the payoff is worth it: this simple recipe, which renders the broccoli-cabbage-y vegetable down to slightly crisp tenderness, was one of the judges’ favorites at our cookbook potluck.

Start by chopping the onion and sauteing it in the butter over medium heat.  Peel the kohlrabi, slice it into thin discs, and cut the discs in half.  Sear the kohlrabi briefly in the butter, then add salt and pepper to taste, cover with a lid (or aluminum foil), turn the heat to low, and allow to braise for 10-20 minutes until it reaches the desired degree of tenderness, turning once or twice.

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Written by Bear

July 15, 2011 at 3:41 am

Posted in cookbook project

3 Responses

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  1. [...] some European-inspired ice cream. Bear over at Slow Food Columbus provides an affordable recipe for braised kohlrabi. Our own new food critic Morgan Kelley reviewed Diaspora this week. And last but not least, CMH [...]

  2. Even simpler, just put small kohlrabi or cut up larger bulbs, either alone or with other veggies such as carrots, taters, shallots, cauliflower, brussel sprouts, to name several that are perfect, in a roasting pan/dish. Pour on some olive oil, salt and pepper to taste, and add dried or fresh herbs (thyme, rosemary, basil, oregano, tarragon, or your favorite mixture) and bake, uncovered, in a 425 oven for 30 minutes. Stir them up and return for another 15 mins.

    Everything gets charred and nutty and aromatic.

    Ted Hopf

    July 18, 2011 at 4:45 pm

  3. Oh, I should add that it makes a perfect accompaniment with rice, bulgur, couscous, or pasta. Other roastables are turnips, garlic, parsnips, leeks, fennel….

    Ted Hopf

    July 18, 2011 at 4:47 pm


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