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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%
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Kohlrabi & Carrots

Recipe #10554 | 23 min | 8 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: lolablitz

On Jul 23, 2009

Really good. I had kohlrabi from our CSA and had never had it before. It kind of reminds me of a cross btwn brocoli and parsnips. I really liked the nutmeg in it and never would have thought of that!

1 person found this review helpful

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From: MPB'

On Jul 11, 2009

I love raw kohlrabi, so I wanted to give a shot at cooked. I was very pleased with the results. The carrots paired perfectly with the kohlrabi, but I did not notice the nutmeg flavor much. Perhaps my nutmeg is past it's expiration.

1 person found this review helpful

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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