I’ve seen it before but never really thought about it until I Googled “Kohlrabi nutrition”. A cup of kohlrabi has 37 calories, 8 grams of carbs and 4.9 grams of fiber! According to this small article, it is a cross between a turnip and cabbage. So, off to the net to search for ways to cook this thing. After what I found, I truly cannot wait to try it! I hope they still have some in the stores here!
The first link I came across was this one (well, the first one that I actually liked). Why did I like it? Because it states some basic information including “If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.” I LOVE that the whole plant can be eaten!
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Kohlrabi Homefries. To be honest, he had be at “fries”. I know these won’t taste like potatoes, but that is one of the things I miss the most (even more than bread). I’m not sure if using almond flour instead of the flour would give the same results but who needs flour? 🙂
Kohlrabi Homefries
1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed (NO CANOLA! I’d use lard or olive oil … whatever will produce a crispy fry)
Chili powder, ground cumin, curry powder or paprika to taste
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This one includes 5 basic ways to prepare kohlrabi (of course, don’t add anything high in carbs and you’ll be good):
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321
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Here, they discuss the plant itself (characteristics and how to grow it) but a recipe for savory pancakes. It includes 1/4 cup of flour but I would just substitute almond flour or 2 T of coconut flour.
4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
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This one has too many recipe for me to list individually but my goodness! You have to check these out!
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And this final post sounds like me if I was a member of a CSA. She didn’t know what to do with some that showed up in her delivery, so she included some recipes for how she prepared it. This recipe (she included the link to this in her post) is EXACTLY what I was hoping to see:
http://www.jrorganicsfarm.com/blog/recipes/kohlrabi-gratin/
Kohlrabi Gratin
1 bunch kohlrabi
1 1/2 tbsp. fresh parsley
1/2 lemon
1 oz. butter
1/2 C cream
2 oz. Cheddar cheese
Sea Salt and fresh ground pepper
Tag: eggs
Pumpkin Pie Meringue Cookies
Yes, believe it or not, I actually made a recipe (and took pictures … I need a real camera) before posting it! These are fantastic! I can see being able to tweak this recipe to suit whatever mood you are in (like adding cocoa powder instead of spices). With these, I started with this recipe.
http://www.tasteofhome.com/recipes/meringue-bones/print
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
I substituted the sugar with Splenda, then added 2 teaspoons of vanilla and 2 teaspoons of pumpkin pie spice, which I had mixed with the Splenda. I KNOW I didn’t beat the egg whites long enough (I never do or I over-beat them) and this is MAYBE the second time I’ve used a piping bag. Also, I never have parchment paper. They don’t carry it at the stores I usually go to and I don’t feel like it’s important enough to make a special trip to buy. So, these were baked on an insulated cookie sheet (I sure do love these … they were a gift from my in-laws right after we first got married). Obviously I didn’t make them into bones and ended up with 33 button cookies.
One of the comments on the original recipe said they would add mint next time and that got me thinking. I have some Biosports – Xtreme Whey Strawberry protein powder that I swear tastes like strawberry Quick. I wonder how that would taste in these?
Atkins Ham and Egg Balls
From Dr. Atkins Diet Cookbook (1974)
Makes 10 balls
- 5 hard-cooked eggs, shelled
- 1 teaspoon minced chives
- 2 Tablespoons mayonnaise
- Pinch of Paprika
- Krazy Salt, to taste
- 1/4 teaspoon white horseradish
- 1/4 pound boiled ham
Separate yolks and whites of eggs. Mash yolks with a fork. Add chives, mayonnaise, paprika and salt. Put egg whites in blender with horseradish and ham. Blend until smooth.
Mix the two mixtures together. Shape into 1-inch balls. Refrigerate.
Total grams carbohydrates: 2.2
Grams per ball: .2
Atkins Stuffed Eggs (Greek Style)
From Dr. Atkins Diet Cookbook (1974)
Makes 6 servings
- 24 Greek olives, pitted
- 6 hard-cooked eggs
- 2 Tablespoons soft butter
- Krazy Salt, to taste
Puree pitted olives in blender.
Cut eggs in half lengthwise and mash yolks until fine. Combine olives, yolks, butter and salt until a smooth paste is formed.
Fill egg whites with mixture.
Total grams carbohydrates: 6.6
Atkins Quiche Lorraine
From Dr. Atkins 1972 Diet Revolution:
Serves 12 as Hors d’Oeuvres
Serves 8 for a meal
- 1 9-inch pie plate
- 1 pound crisp bacon
- 2 eggs
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/3 cup bacon fat
- 1/2 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 teaspoon chopped parsley
Preheat oven to 300 degrees F.
Break up crisp bacon and sprinkle half of it into bottom of the pie plate.
Make the custard: Put into a bowl and mix well the eggs, egg yolks, mustards, cayenne pepper, bacon fat, and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (don not boil!).
Pour scalded cream slowly into custard mixture, while stirring constantly.
Pour into pie pan and bake for 35 minutes. Remove from oven and sprinkle with remaining cheese, bacon and parsley.
Serve warm.
Total grams of carbohydrates: 26
Grams per serving (meal serving): 3.2
Atkins Deviled Curry Eggs
From Dr. Atkins Diet Revolution, published 1972
Serves 6
- 6 hard-boiled eggs
- 2 Tablespoons mayonnaise
- 1/2 teaspoon chopped chives
- 1/8 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cut eggs in half lengthwise and remove yolks, placing the yolks in a small bowl.
Add the mayonnaise, chives, curry powder, salt, and pepper to the yolks. Mash with a fork until well blended.
Fill egg whites with yolk mixture.
Total Grams Carbohydrates: 3.1
Grams per serving: .5