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Old 02-27-2012, 04:43 PM   #1
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Anyone make mashed Kohlrabi?

Do you cook them first before putting them in the food processor? If you have any other recipes for Kohlrabi, please post them.

Thanks!
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Old 02-28-2012, 04:18 AM   #2
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Here are some ideas.
http://www.lowcarbfriends.com/bbs/lo...-kohlrabi.html
http://www.lowcarbfriends.com/bbs/lo...abi-cakes.html
http://www.lowcarbfriends.com/bbs/lo...lp-needed.html
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Old 02-28-2012, 07:13 AM   #3
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Thanks!
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Old 02-29-2012, 12:46 PM   #4
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Hi.

I am growing Kohlrabi in my Garden and like to eat them when they are little. They taste like a very mild Radish. I slice them and snack on them with a little salt. When they are bigger I use them like Potato diced in soups especialy clam chowder. Hope that helps. Can also shredd on salads etc.
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Old 03-02-2012, 07:05 PM   #5
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I think I like them best raw or baked like fries. I'll have to give the mashed another try, they were too soggy then I ended up ruining them with gluc.
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Old 03-03-2012, 07:41 AM   #6
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Ive had kohlrabi sliced and stir-fried, but not mashed. I would think they would get soft enough boiling them to mash smooth. But I've never tried to do that, so I don't really know.
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Old 03-10-2012, 06:03 PM   #7
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Made fauxtato salad with Kohlrabi today with eggs and mayo today and it was fantastic.
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Old 03-12-2012, 03:36 AM   #8
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Quote:
Originally Posted by tulipsandroses View Post
Do you cook them first before putting them in the food processor? If you have any other recipes for Kohlrabi, please post them.

Thanks!
I've grown kohlrabi more than once in the past, I prefer them over turnips, and oddly, I can never remember cooking them! I've always eaten them raw and crisp, like cabbage stalk!

FYI, a little off topic (but not really), kohlrabi, kale, cabbage, broccoli, brussel sprouts, collards, (and maybe others) are all the same exact plant. Over the centuries through selective breeding man has developed various desirable qualities from a single wild cabbage plant. Broccoli devoped from the bloom of the plant, cabbage/brussel sprouts the heading tendency, collards/kale the leaf, kohlrabi the stalk. Romans were at the forefront in developing these vegetables we have today. I just find things like that interesting.
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Old 03-12-2012, 05:33 AM   #9
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Quote:
Originally Posted by sidhartha View Post
I've grown kohlrabi more than once in the past, I prefer them over turnips, and oddly, I can never remember cooking them! I've always eaten them raw and crisp, like cabbage stalk!

FYI, a little off topic (but not really), kohlrabi, kale, cabbage, broccoli, brussel sprouts, collards, (and maybe others) are all the same exact plant. Over the centuries through selective breeding man has developed various desirable qualities from a single wild cabbage plant. Broccoli devoped from the bloom of the plant, cabbage/brussel sprouts the heading tendency, collards/kale the leaf, kohlrabi the stalk. Romans were at the forefront in developing these vegetables we have today. I just find things like that interesting.
Me too!
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Old 03-12-2012, 05:48 AM   #10
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Me too!
Heehee, and those Papillons in my avatar are the same animal as a Great Dane!
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Old 03-12-2012, 09:11 AM   #11
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Very interesting about the plants.
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