Looking for kohlrabi recipies

Hi- I purchased a kohlrabi at the Evanston farmer's market today that was the size of a bowling ball for $2.50. While I debating whether I should buy this, I looked at Nichol's kohlrabi, and they were selling a bunch of kohlrabi for $4, and you got less than a quarter of what I got today.. I purchased this kohlrabi from a grower from Wisconsin who is just a few doors down from Nichol's stand. He told me that he started with 30 of these, and I was purchasing the last one. I did not know that there were 30 people in Evanston that knew what to do with that much kohlrabi. When I fix kohlrabi, I usually make this sweet and sour dish, but does anybody have any other suggestions? I don't eat pork usually, and a lot of the dishes I have come across have pork in them. I assume I will have to freeze some of the kohlrabi. What do you do with the leaves? I assume you can include them in a stir fry. Any suggestions would be appreciated. Thanks, Nancy

I used to get a lot of kohlrabi with the Angelics CSA box-- often big ones, although never bowling-ball sized! I found I liked them better raw in salads-- this one from Ottolenghi was particularly good:
http://www.ottolenghi.co.uk/cabbage-and ... salad-shop

That page just lists the ingredients and wants you to buy Plenty for the "method"-- if you don't have the book (it is a great book), then I can summarize the method as: Mix all ingredients together. I skipped the sprouts and used craisins instead of the cherries.

Enjoy and please report back!

Cheers, Jen

(As you charmingly say, I hope that helps!)

I usually make a cream soup out of it (basically, finely diced kohlrabi on a light chicken stock, with sour cream and/or heavy cream; you can use the leaves in the soup, too) or this Central European stuffed kohlrabi dish. That one is stuffed with pork, but you can use beef, of course, if you prefer. Or I do a simple "creamed" kohlrabi dish which is basically cooked diced/cubed kohlrabi served in a bechamel sauce like this. I add some meatballs to it to make it a complete dish.
I love kohlrabi, but I generally eat it and prefer it cooked and treated like a root vegetable.

Some Indian recipes

Spinach Kohlrabi Stew (search on page)

NorthIndian Curry

South Indian Curry

Also use the following Kootu recipe from South India to eat with Rice. Substitute the vegetable suggested

Kootu recipe

South Indian Kootu recipes are fantastic with Kohlrabi. Use the recipes that are sans Tamarind.

Hope this gives you some ideas.

A few extra (extraneous) kohlrabi thoughts:

They stay forever in your fridge, so if you have other stuff you need to get to or want to eat first, the kohlrabi will do just fine in the meantime.

Don't worry about size. There's no harm, no "woody center" with big kohlrabi's, and given the peel is lost, it's actually more efficient, I think, to use larger ones.

Kohlrabi are not roots but bulbous stems. The leaves, if sold too, are just as edible, cook like collards.

Essentially any cabbage recipe will work for kohlrabi, which is why most of mine end up as slaw.