kohlrabi risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound kohlrabi
7 - 8 cups chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 - 2 garlic cloves - minced
salt
pepper
1/2 cup dry white wine
1/4 - 1/2 cup grated parmesan cheese
2 - 3 tablespoon chopped parsley

steps:
1.  peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice.

2.  place stock in a saucepan and bring to a simmer over medium heat.  season well.  reduce heat to low.

3.  heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.  add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes.  add the diced kohlrabi and garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.

4.  add the rice and stir until the grans separate and begin to crackle.  add the wine and stir until it has evaporated and been absorbed by the rice.  begin adding the simmering stock, a couple of ladlefuls at a time.  the stock should just cover the rice, and should be bubbling.  cook, stirring often, until it is just about absorbed.  add another ladleful or two of stock and continue to cook in this fashion.  when the rice is just tender all the way through, but still chewey, in  20 - 25 minutes, it is done.  salt and pepper to taste.

5.  add another ladleful of stock to the rice.  stir in the parmesan and parsley and remove from heat.

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roasted kohlrabi

prep time:  10 minutes
cook time:  20 minutes
servings:  4

ingredients:
4 kohlrabi bulbs - peeled
1 tablespoon olive oil
1 clove garlic - minced
salt
pepper
1/3 cup grated parmesan cheese

steps:
1.  preheat oven to 450 degrees.  cut the kohlrabi into 1/4-inch slices then cut each of the slices in half.  combine olive oil, garlic, and salt and pepper to taste in a large bowl.  toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.

2.  bake until browned, 15 - 29 minutes, stirring occasionally in order to brown evenly.  remove from oven and sprinkle with parmesan cheese.  return to the oven to allow the parmesan cheese to brown, about 5 minutes.

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kohlrabi slaw

prep time:  tbd
servings:  4 - 6

ingredients:
2 medium kohlrabi - peeled and shredded
2 small carrots - shredded
1 tablespoon shredded onion
1/3 cup white vinegar
1/3 cup sugar
4 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

steps:
1.  combine the shredded kohlrabi, carrots and onion in a bowl.  combine the vinegar, sugar, olive oil, salt and pepper in another bowl.  pour the vinegar mixture over the shredded vegetables and toss to coat well.  cover and refrigerate for at least 2 hours.

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