Photo by monkeymom
A&M's Testing Notes:
Expand Collapseeatenfresh's Notes:
Expand2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed Ask a question about this ingredient
extra virgin olive oil, for rubbing Ask a question about this ingredient
1/2 sourdough baguette, sliced into 12 1/2" rounds Ask a question about this ingredient
Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
Ask a question about this stepLay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
Ask a question about this step1 lemon, cut into 1/8" slices Ask a question about this ingredient
2 tablespoons confectioners' sugar for dredging Ask a question about this ingredient
2 shallots, sliced thinly Ask a question about this ingredient
olive oil for frying Ask a question about this ingredient
toasted crostini rounds Ask a question about this ingredient
1 large garlic clove, for rubbing Ask a question about this ingredient
8 leaves fresh basil Ask a question about this ingredient
8 leaves fresh rosemary Ask a question about this ingredient
4 sprigs fresh parsley, stems removed Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
pinch of sea salt Ask a question about this ingredient
1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling Ask a question about this ingredient
12 kalamata olives, pitted and sliced thinly lengthwise Ask a question about this ingredient
2-3 roasted kohlrabi, sliced 1/4" thick Ask a question about this ingredient
8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds Ask a question about this ingredient
Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
Ask a question about this stepRub crostini rounds with garlic clove.
Ask a question about this stepChop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
Ask a question about this stepPlace olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
Ask a question about this stepPlace crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
Ask a question about this stepTop each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
Ask a question about this stepI love kohlrabi and am always looking for a new recipe for it. I usually sautee them to brown them, then simmer them in water until tender. Then in a dry skillet I finish them in some basalmic vinegar until the vinegar is reduced enough to be syrupy. I add salt, pepper and a pinch of sugar, toss with some chives, and they're done. I've saved your recipe so I can try it soon.
That sounds great! I also like making oven-baked chips out of it. Just slice some in a food processor, toss with olive oil and sea salt or a few drops of soy sauce, and bake. They're addictive.
That sounds great too! I can see I need to pick up some kohlrabi to try both your recipes! Just as soon as I get some space in my very full frig from the 2 CSA boxes I got this week....
Love Kohlrabi; something we grow, glad to see another recipe using it. BTW - I keep seeing everybody talking about their CSA box, I had to google it to see what that was! Sounds like you are all enjoying (NOW) the produce we will harvest later this year!
I'm jealous that you have a garden! I love my CSA, it's like a personal extended growing season that introduces me to lots of different things that I might not have thought to buy otherwise.
Sounds great. There's just 2 of us so fortunately we're sharing our CSA box with another family. I used to end up either giving away or throwing away too much stuff!
I got a small share this year. I haven't had to throw anything out yet, but I certainly wish I had a larger refrigerator in my tiny apartment!
I'm so happy to have seen this today--we're getting kohlrabi in our CSA box today and I never know what to do with it other than chop it into a salad.
I received the kohlrabi in my CSA box too. If you're like me and a little tired of just putting things into salads (it's usually delicious, but at this point in the season I have been receiving 3-4 large heads of lettuce per week in my small share, plus several bunches of greens suitable for salad, and I'm just one person, so I have been trying to come up with not salad recipes, as I have been consuming green salads with every meal), I also think kohlrabi is great in Asian style clear broth soups. Just put some matchstick-sized pieces into a bowl, pour hot broth over it, and enjoy.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I have never cooked kohlrabi...but your recipe is certainly an inspiration. Will save and try soon. Thanks for sharing an interesting recipe.