www.epicurious.com
This site catalogues recipes from Gourmet Magazine, and is my first go-to resource. They have many suggestions for kohlrabi, but I couldn’t resist this entry which also features butternut squash.
The last recipe for today is from Julia LeRoy who just closed her restaurant, LeRoy’s Fried Chicken. I’m taking liberties with her recipe which was originally for turnips. It’s similar to a recipe Suzanne posted 2 weeks ago for kohlrabi slaw. I made this slaw, adding a little homemade horseradish mustard. Yum! I may never eat kohlrabi any other way. Of course if you have any turnips lurking in the refrigerator, add them to the kohlrabi here.
This is another recipe from Jason Paolini, a variation on classic scalloped potatoes. Jason prepared this with kohlrabi and potatoes. I think kohlrabi and rutabaga would be a lovely combination.
I mentioned before that I’ve become a big fan of kohlrabi in slaw. Here’s a recipe demonstrated at the Peachtree Road Farmers Market by Jason Paolini of Restaurant Eugene and Holeman & Finch. No crème fraiche? You could use sour cream or yogurt or, yes, even mayonnaise. No turnips? Just leave them out, maybe adding another carrot.
The folks at Moore Farms and Friends offer an alternative to the traditional CSA and in their weekly e-newsletter, they included this recipe. I thought it was a great explanation of how interesting recipes and dishes get developed. Enjoy it with any of the roots in today’s box. This is copied straight from Laurie’s email.