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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (75g) Recipe makes 4 servings The following items or measurements are not included below: 1 medium kohlrabi |
||
| Calories 30 | ||
| Calories from Fat 2 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 49mg | 2% | |
| Potassium 230mg | 6% | |
| Total Carbohydrate 7.0g | 2% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 3.3g | ||
| Protein 0.7g | 1% | |
Kohlrabi & Carrots
By: Bergy
Aug 1, 2001
Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe
SERVES 4
Ingredients
- 1 medium kohlrabi, 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
Directions
1
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).2
Drain.3
Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.4
Add nutmeg and butter.5
serve.
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- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 30 mins
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- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Margie99
On Jun 24, 2009
This was great. It was our first attempt at kohlrabi and we have decided we like it a lot. We also had some raw on a salad yesterday and that was good too. I am sure we will be making this again. We didn't mash them.
From: Chef*Lee
On Dec 23, 2008
Wonderful recipe!!! I am eating this right now for lunch and the flavors are wonderful! The kohlrabi has a subtle turnip flavor and it pairs so great with carrots! I used 1/2 TBSP butter and the salt, pepper, and nutmeg just make it!!! I didn't mash them really too much because I like texture. I threw in a few tops fronds and leaves of the kohlrabi when I was boiling to see what those tasted like and they taste like turnip greens. The flavor is stronger closer to the root of the vegetable and in the fronds and leaves. Great way to introduce kohlrabi, thanks for the recipe!!!!
From: Vlada
On Apr 17, 2008
I followed the recipe (minus the butter) and the result was pretty bland. It improved after I added some low-fat yoghurt, dill, parsley, caraway seeds and a bit of Dijon mustard. I think this recipe shoud be treated as a base - cook it as recommended, and then add things to it to improve the flavour!
From: cyaos
On Sep 11, 2008
This was good but I don't think it was quite what I was expecting. The flavours blended nicely and the nutmeg was a nice touch but I found it rather bland. We like both vegetables. I might try to blend them together with another stronger spice. My boyfriend said he would prefer them seperately. Thanks for posting.
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