1 TBS olive oil
1 garlic scape, minced
Salt Vinegar (optional)
Set oven to 450. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven. Roast for 30-35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with vinegar after serving.
from David Chang, Momofuku Restaurant
Contributed by Jill, CSA member and instructor of Summer Seasonal Supper at the People’s Food Co-op
1 lb. carrots or combination of vegetables (carrots and kohlrabi work well)
1 cup hot tap water
1/2 cup unseasoned rice vinegar
6 TBS sugar
2 1/2 TBS kosher salt
1 tsp caraway seeds
Pinch of red pepper flakes
Directions: Scrub carrots and cut lengthwise into sticks. Pack them into mason jars or a plastic container. In a bowl, combine the water, rice vinegar, sugar, salt, caraway seeds and pepper flakes and briskly stir to combine until the sugar dissolves. Pour the brine into the jars, close them and refrigerate. Marinate vegetables in the brine for at least an hour before serving. They will keep for about a week in the refrigerator.
1 medium kohlrabi, peeled and chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
1. Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
3. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes.
4. Add nutmeg and butter.