After years of advising our customers that kohlrabi was best served raw, a great customer shared her cooked recipe below. And she didn’t leave us to guess – she brought us a sample at market and we were sold! Her recipe is disarmingly delicious:
LAURA’S SAUTEED KOHLRABI
3 cups kohlrabi, peeled & cut into small cubes
2 T. butter
1 cup water
¼ to ½ cube Knorr Swiss Beef Bouillon
½ cup shredded mozzarella cheese
Heat butter in skillet. Add kohlrabi, sauté for a few minutes, stirring often. Add water, cover & simmer for about 15 minutes, stirring occasionally. If liquid evaporates, just add a little more water until kohlrabi is tender. Stir in ¼ cube beef bouillon. Thicken with flour/water roulx. Stir in cheese. Season with remaining bouillon if necessary to taste.
I tested the recipe out myself and it tasted just like Laura’s. Here’s a few photos:
If you want some general information about kohlrabi, our varietals, and our pesticide-free growing methods, check out our kohlrabi page.