Food

Savoury Kohlrabi- Two ways 

February 4, 2016

Kohlrabi Pancakes

Adapted from The Farmer John Cookbook

Serves 4

Ingredients

  • 3 small purple or green kohlrabi, peeled and trimmed of woody bits
  • 1 small carrot grated
  • 1 small onion, very finely chopped or grated on the large holes of a box grater
  • 1 small green chili, finely chopped or 1⁄4 teaspoon dried red pepper flakes 
  • 1/2 teaspoon grated ginger
  • 1 egg, lightly beaten
  • 1⁄4 cup (or more) all-purpose flour
  • 1⁄2 teaspoon ground coriander
  • 1 tablespoon finely chopped fresh coriander/ parsley
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper 

Method

  1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed. 
  2. In a medium bowl, mix the shredded kohlrabi, carrot, chopped or grated onion, chilies or chili flakes, grated ginger, beaten egg, flour, coriander powder, chopped coriander leaves and salt and pepper to taste. Mix until just combined. Add the flour and additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm). 
  3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side. 
  4. Drain on paper towels and serve with sour cream, crème fraîche or yoghurt.

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

 Adapted from Martha Rose Shulman

Serves 6 to 8

If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It’s delicious either way. Because of the moisture in the kohlrabi, your phyllo will need to be re-crisped in a low oven if the pie sits for any length of time.

Ingredients

  • 2 pounds kohlrabi with greens
  • 3 tablespoons extra virgin olive oil
  • 1 medium or large onion, finely chopped
  • 2 large garlic cloves, minced
  • Salt and freshly ground pepper to taste
  • ⅓ cup chopped fresh dill
  • ¼ cup chopped fresh Italian parsley
  • 1 green chilli,chopped for heat (optional)
  • 3 large eggs, beaten
  • 5 ounces feta cheese, crumbled
  • 12 sheets phyllo dough (1/2 pound)
  • 1 tablespoon Melted butter or as needed 

Method

  1. Peel the kohlrabi and grate it. Wash and chop the greens.
  2. Heat 2 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add salt and stir in the garlic. Cook until fragrant, about 30 seconds, and stir in the chopped green chilli and kohlrabi. Cook until the mixture is very tender and beginning to colour. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
  3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
  4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
  5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

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39 Comments

  • Reply Katherine on February 5, 2016 says;

    Oh wow… still in continuation.

    This is a fantastic post on just kohlrabi. Love both the recipes

  • Reply Hadewych on February 5, 2016 says;

    Fine recipes. I love the greek style. will sure try it

  • Reply Amanda Paa on February 5, 2016 says;

    These are beautiful recipes. Thanks for the pancakes

  • Reply Janice on February 5, 2016 says;

    Greek style it is!!!

  • Reply Lauren on February 5, 2016 says;

    It is certainly a debate between the pancake vs. pie…

  • Reply Aria on February 5, 2016 says;

    The pancake is a winner, because it will fill the belly and also be healthy.

    Thanks

  • Reply J. Elliott on February 5, 2016 says;

    Nice recipes. thanks for putting them up.

  • Reply Kamani Malhotra on February 5, 2016 says;

    Fabulous recipes

  • Reply Athleticavocado on February 5, 2016 says;

    The Pie recipe is really delicious. Thanks for sharing.

  • Reply Calensariel on February 5, 2016 says;

    Great post. Nice recipes to try in the weekend.

  • Reply Ursula on February 5, 2016 says;

    I love kohlrabi, but I’ve only ever eaten it raw! I’m going to have to try one of these recipes this weekend

  • Reply Gabriella on February 5, 2016 says;

    This is a refreshing and surprisingly easy way to use kohlrabi

  • Reply Grace on February 5, 2016 says;

    you again have shown me something that is different

  • Reply Yasmin Pinto Fernandes on February 5, 2016 says;

    This is great!

  • Reply Anna Torres on February 5, 2016 says;

    This is delicious!

  • Reply Fifine Dupuy on February 5, 2016 says;

    This is a delicious recipe using kohlrabi. Making it today with kohlrabi from the garden!

  • Reply Rachel Cotterill on February 5, 2016 says;

    This is a beautiful

  • Reply Tamika on February 5, 2016 says;

    Perfect timing! I have kohlrabi in my CSA box today.

  • Reply Donna B. on February 5, 2016 says;

    I’ve only ever eaten them raw, thinly sliced with salt & pepper.

  • Reply Rebekka on February 5, 2016 says;

    I finally picked up kohlrabi today. Have to try your recipes tonight. I’m sure the family will be surprised today 🙂

  • Reply rain77 on February 5, 2016 says;

    Delicious! I can easliy eat them all myself. 😀

  • Reply Fabienne on February 5, 2016 says;

    This is delicous – a great way to enjoy kohlrabi. I’m sure the PIE will be a great hit in the house.

  • Reply Quintana on February 5, 2016 says;

    5 stars!!! Awesome recipes.

  • Reply Eliska on February 5, 2016 says;

    I picked up a kohlrabi at the farmer’s market yesterday. Thanks to this recipe, I’m permanently hooked to your blog 😀

  • Reply Wilma on February 5, 2016 says;

    I´m glad I found this recipe.

  • Reply Sabína on February 5, 2016 says;

    I’m yet to finish what I have made from your previous recipes, and now you throw out another tempting recipe out here. What should I Do …. :O

  • Reply Gwen on February 5, 2016 says;

    Totally a different veggie to break out of routine

  • Reply Eloise Goodwin on February 5, 2016 says;

    I think this is the best kohlrabi recipe I’ve ever read. I cannot wait to prepare this.

  • Reply Aubury on February 5, 2016 says;

    Kohlrabi wasn’t on my Food Bucket List as I didn’t even know it existed until you knocked me down from pas precious posts. Decided to give it a try , and I just brought it to make your previous recipe, and now, you have got me all excited with this new recipe. Definitely I’m trying the Pie for tonight and the pancake for Sunday morning. Thank you so much for your recipes.

  • Reply Deborah on February 5, 2016 says;

    What a brilliantly simple and quick recipe!

  • Reply Carla on February 5, 2016 says;

    Excellent just as it is… I was going to modify this recipe like I usually do, but my mom convinced me to cook it exactly as directed.

  • Reply Jenn M on February 5, 2016 says;

    The pie will go as a snack for the girls this evening.

  • Reply Thelma J. Godfrey on February 5, 2016 says;

    So simple, yet so delicious!

  • Reply Agnus D on February 5, 2016 says;

    Allright, prepared and the good news is: My daughter does not like raw kohlrabi, so I decided to try the pie to see if she would like it. She loved it. So did I.

  • Reply Darcy McIntyre on February 5, 2016 says;

    I was looking for something different to do with the kohlrabi in our garden and this was definately it!

  • Reply Eva on February 5, 2016 says;

    Love these recipes!

  • Reply Riley Jones on February 5, 2016 says;

    it is really healthy and pretty good

  • Reply Brigitte on February 5, 2016 says;

    Very tasty, easy way to have Kohl Rabi.

  • Reply Alejandra on February 5, 2016 says;

    It’s a good recipe but I think you need to like kohlrabi.

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