That’s so funny. I ordered all kinds of seeds I never planted or heard of. I told my husband I ordered kohlrabi seeds and he looked at me crazy and said “ exactly what are you gonna do with it!” Im like I don’t know but we’re gonna eat it. He told me half of this stuff you planted is weird and I’m not eating it. Your always do something crazy and weird. Im known as the risk taker in my family. Lol
well done. I've always eaten kohlrabi raw, as that's how they seem to mature for me. one every other day. they've never made it to the kitchen. remove the leaves and peel them over the compost pile, slice and munch right in the garden. however this year I left several in the garden all season and didn't harvest until November 9th, already had snow on them. I knew that cabbage and Brussels sprouts would sweeten if left out in colder weather as do carrots. well the night I harvested I tools the fresh carrots, kohlrabi, an onion and butter and diiced as OP did, put them in the bottom of a crock pot and covered with a ham steak. let that cook about 3 hours which made room for more potatoes at the top of the crock pot. added 6 peeled and cubed potatoes to top off the pot and let cook another 2 hours. a responsible person would have stopped at one serving, but that night I embraced my irresponsibility and made a pig of myself. the remaining 1/3 of the pot was awesome the next day as the potatoes had kinda 'riced' themselves and it was more of a stew. I'm going to repeat this recipe soon, but this time I'll be adding heavy cream to the leftovers for a bombass potato soup. BTW, the cooked kohlrabi holds itself together nicely whereas the spuds turn to mush when over cooked. nice to see those leaves can be used. I was wondering about those too.
My first time purchase a purple kohlrabi - read to treat it like turnip/cabbage, that can be eaten raw or cooked. But still feel so uncertain when looking at the beautiful (and strange to me) vegetable Glad to find your demonstration while eating a small chunk raw - Sweet 😘 I'm
Thanks for posting this helpful video. I only ever see kohlrabi at Asian grocery stores. I tried it last year for the first time with a meal subscription. The meal had a buttery fish entree with a kohlrabi green apple salad (no leaves in it). It was citrusy, crunchy, and oh so refreshing. I fell in love. Today I bought a kohlrabi seedling (.54 c CAD) and can't wait to grow them! I will check out that seed company you mentioned also.
Eating your kohlrabi recipe now for the second time. A great recipe and such a good value plant, low carb root and greens! Njce vegetarian recipe too, so everyone is happy. Thank you.
I planted about 500 ft of kohlrabi spaced at 3 in apart. Waiting for them to come up to thin down to about 8 inches apart. Hoping for a Bountiful Harvest. Thanks much
First time kohlrabi planter here, and today, my 7 and 6 year old boys harvested our first! They were excited to try both the leaves and bulb raw. To my surprise, they actually liked the bulb part raw. But they didn't finish it, which brought me to Google and your recipe here. Thank you! I shall be cooking up kohlrabi as a side dish to takeout pizza tonight!😂
Tried this recipe today and was delicious. I found your recipe as I wasn't sure how Americans cooked kohlrabi. Try searching supa de Gulli it's a romanian soup super easy and delicious
Like the video! My favorite way to eat Kohlrabi is in a Bechamel sauce. Boil the peeled bulbs in slightly salted water til fork tender. Gotta be careful not to overcook them! Then the sauce is flour and butter, stirred together, then add some of the water that the Kohlrabi cooked in . . . . . plus just a little chicken bouillon . . . . . and then a pinch of fresh-chopped parsley. It's awesome that way.
Nice cookware. Looks like the high end Revere Ware that you can only get from a home salesperson. As for home cooking, mom always finished veggies with bacon (& sometimes cheese) Thanks for the info.
Thank you for your good and informative video. I will try your recipe, thank you for sharing it. I would imagine that you could fix it like traditional southern turnip roots and greens. I will try it this way also.
You are actually doing a great job. These are very healthy vegetables and the recipe is so healthy and yummy. One question- Is this kind of spatula available online?
Great video. One detail - at least two steps you stated to cook "for a while". A summary of how long, either total or the two steps individually, would help. I searched for "minute" among the comments, but maybe I missed a helpful hint in this regard. Trying to plan dinner, and I've got an idea what I'll do (my wife hates "slimy" greens so maybe I would violate your recommendations anyway, lol). I'm willing to wing it, just useful to have a standard to compare against.
I think you can treat the kohlrabi bulb a lot like a potato. I prefer to cook it until it just breaks when pushed on with the spatula. If you go too far, it will break down into crumbles. I cannot give you an exact time. If you are worried about the leaves cooking slower or faster than the bulb, you could cook them separately to have better control.
@@msbrunell Thanks for the reply. My first attempt, last night, was onions/garlic at T-minus-20, the two kohlrabi bulbs (cut into 1-inch cubes, approximately) at T-15, and the greens at T-5. As we ate it, I was very happy with the soft but firm texture while my wife offered the opinion that any longer cooking time would have been too much. So, it worked out.
I have kohrabi that I just picked up from my crop share this morning. I have never heard of it and needed to find out what to do with it. Your recipie was so easy and I will try it - love the addition of cheese:-) However, my kohrabi did not have the leaves attached - so would you be able to suggest another green I could use in its place? Thank you! I am not a natural cook and need some advice.
I kinda thought so, too - but like I said - I am not a natural cook, and go light on the greens (which I happen to find out I love) because my husband can't progress beyond spinich. I'll definitely be trying the Kale, which I LOVE. Thanks, so much.
I am just now learning about kohlrabi. I didn't plant it this year but I may next year and just wanted to gather some information and recipes...thank you!
Sir. Nice and very informative video regarding how to prepare kohlrabies... Just simple question for you. Does Kohlrabi taste like Turnips and Radishes or mixture or cabbage and turnip? Or is texture crunch like Turnips and radishes?? It look like Turnip with lots of bulbs outside and reminds me of alien growing turnips somehow... Btw, ive NEVER had kohlrabi b4 so wanna know....
This vegetable is very nutritious. Vitamin C 75% Vitamin B 12% Dietry 14% and full of mineral. I guess this is why seeds are costly. How much is the cost in USD?
People like you are saving lifes out here
Thank you! I just harvested my first kohlrabi, and I didn't know what to do with it next! Can't wait to try your method and eat if for lunch today!
OMG I cooked it the way you said, and it came out wonderful! Thank you!
That’s so funny. I ordered all kinds of seeds I never planted or heard of. I told my husband I ordered kohlrabi seeds and he looked at me crazy and said “ exactly what are you gonna do with it!” Im like I don’t know but we’re gonna eat it. He told me half of this stuff you planted is weird and I’m not eating it. Your always do something crazy and weird. Im known as the risk taker in my family. Lol
I also just harvested my first kohlrabi and will try this method as well.
Looks delicious! We are planting Kohlrabi for the first time this year - cannot wait to try that recipe. Thank you. Judi
I just picked a couple of these at the local market. Great video!
well done. I've always eaten kohlrabi raw, as that's how they seem to mature for me. one every other day. they've never made it to the kitchen. remove the leaves and peel them over the compost pile, slice and munch right in the garden. however this year I left several in the garden all season and didn't harvest until November 9th, already had snow on them. I knew that cabbage and Brussels sprouts would sweeten if left out in colder weather as do carrots. well the night I harvested I tools the fresh carrots, kohlrabi, an onion and butter and diiced as OP did, put them in the bottom of a crock pot and covered with a ham steak. let that cook about 3 hours which made room for more potatoes at the top of the crock pot. added 6 peeled and cubed potatoes to top off the pot and let cook another 2 hours. a responsible person would have stopped at one serving, but that night I embraced my irresponsibility and made a pig of myself. the remaining 1/3 of the pot was awesome the next day as the potatoes had kinda 'riced' themselves and it was more of a stew. I'm going to repeat this recipe soon, but this time I'll be adding heavy cream to the leftovers for a bombass potato soup. BTW, the cooked kohlrabi holds itself together nicely whereas the spuds turn to mush when over cooked. nice to see those leaves can be used. I was wondering about those too.
Wow - I would never have thought of preparing them in such a rich way. Good to know they are so versatile.
instaBlaster
Kikiki most africans eat the leaves and throw away the ball, so interesting what people enjoy eating:)
Your kohlrabi are beautiful. Cooking lesson appreciated.
My first time purchase a purple kohlrabi - read to treat it like turnip/cabbage, that can be eaten raw or cooked. But still feel so uncertain when looking at the beautiful (and strange to me) vegetable
Glad to find your demonstration while eating a small chunk raw - Sweet 😘
I'm
Thanks for posting this helpful video. I only ever see kohlrabi at Asian grocery stores. I tried it last year for the first time with a meal subscription. The meal had a buttery fish entree with a kohlrabi green apple salad (no leaves in it). It was citrusy, crunchy, and oh so refreshing. I fell in love. Today I bought a kohlrabi seedling (.54 c CAD) and can't wait to grow them! I will check out that seed company you mentioned also.
Definitely one of the under-known and under-rated veggies!
Eating your kohlrabi recipe now for the second time. A great recipe and such a good value plant, low carb root and greens! Njce vegetarian recipe too, so everyone is happy. Thank you.
We recently added kohlrabi to oxtail soup - excellent!
First time planter this year, looking forward to a new veg, thank you for the informative video, blessings
Your knife skills are amazing.
Looks good! I'll have to try your recipe. Thanks.
I planted about 500 ft of kohlrabi spaced at 3 in apart. Waiting for them to come up to thin down to about 8 inches apart. Hoping for a Bountiful Harvest. Thanks much
I slice it up and roast it, seasoned with garlic powder. Then finished with grated parm.... sour cream is good too.
First time kohlrabi planter here, and today, my 7 and 6 year old boys harvested our first! They were excited to try both the leaves and bulb raw. To my surprise, they actually liked the bulb part raw. But they didn't finish it, which brought me to Google and your recipe here. Thank you! I shall be cooking up kohlrabi as a side dish to takeout pizza tonight!😂
Wow your kids are eating and enjoying kohlrabi! Who says kids don't like vegetables?
That's wonderful. I should be planting more.
ووز. زث. قدززز
sauteé the chopped leaves on a bit of butter and minced garlic! thank me later :)
Tried this recipe today and was delicious. I found your recipe as I wasn't sure how Americans cooked kohlrabi. Try searching supa de Gulli it's a romanian soup super easy and delicious
We just tried Kohlrabi ice cream and it was delicious! Thanks for sharing.
Wow that's different. Watched your video...nice work!
@@msbrunell Well, thank you so much for watching! Definitely different. Definitely delicious! Have a wonderful evening.
Yum! Just got a purple kohlrabi in this week's farm share box and wasn't sure what to do with it!
great recipe!
Excellent video thank you very much!
First time I try this and I ate it raw I love it.
Like the video! My favorite way to eat Kohlrabi is in a Bechamel sauce. Boil the peeled bulbs in slightly salted water til fork tender. Gotta be careful not to overcook them! Then the sauce is flour and butter, stirred together, then add some of the water that the Kohlrabi cooked in . . . . . plus just a little chicken bouillon . . . . . and then a pinch of fresh-chopped parsley. It's awesome that way.
Yes that does sound fantastic.
Good video. Planted some this year as an experiment
Great video, the one thing that could push it over the top would be bacon.
Thanks it looks delicious!
Thank you for this video!
Used to grow these as a kid
Very helpful as I had no clue
Nice cookware. Looks like the high end Revere Ware that you can only get from a home salesperson. As for home cooking, mom always finished veggies with bacon (& sometimes cheese)
Thanks for the info.
New Era cookware. Bacon would have been great!
Nice recipe
Looks great!
Looks delish
I just bought Kohlrabi today.
Thank you for your good and informative video. I will try your recipe, thank you for sharing it. I would imagine that you could fix it like traditional southern turnip roots and greens. I will try it this way also.
It's six years later. Hope you're doing well. Thanks for your super-good video.
You are very welcome. Yes doing well, and I have a nice crop of kohlrabi in the ground!
Never had it. Looks good and simple to cook. To top it all, it came from your organic. Must be tasty as it's organic, right?
Yes they are very tasty. Worth a try if you haven't had it before.
Had no idea what a kohlrabi looked like. Thought is was like broccoli. Thanks for really good cooking lesson.
You are actually doing a great job. These are very healthy vegetables and the recipe is so healthy and yummy. One question- Is this kind of spatula available online?
Appreciate the feedback. That spatula is from Ikea (a long time ago). It was part of a three-piece set.
Great video. One detail - at least two steps you stated to cook "for a while". A summary of how long, either total or the two steps individually, would help. I searched for "minute" among the comments, but maybe I missed a helpful hint in this regard. Trying to plan dinner, and I've got an idea what I'll do (my wife hates "slimy" greens so maybe I would violate your recommendations anyway, lol). I'm willing to wing it, just useful to have a standard to compare against.
I think you can treat the kohlrabi bulb a lot like a potato. I prefer to cook it until it just breaks when pushed on with the spatula. If you go too far, it will break down into crumbles. I cannot give you an exact time. If you are worried about the leaves cooking slower or faster than the bulb, you could cook them separately to have better control.
@@msbrunell Thanks for the reply. My first attempt, last night, was onions/garlic at T-minus-20, the two kohlrabi bulbs (cut into 1-inch cubes, approximately) at T-15, and the greens at T-5. As we ate it, I was very happy with the soft but firm texture while my wife offered the opinion that any longer cooking time would have been too much. So, it worked out.
How would you describe the pest issues for this plant compared to broccoli and kale? Would you say better, worse or about the same?
About the same. Watch out for those cabbage white butterflies!
Just bought some kohlrabi today to try
It’s a new vegetable for me am from the island I’ve never heard of this vegetable. But am a vegan so for sure I will be trying it.
I have kohrabi that I just picked up from my crop share this morning. I have never heard of it and needed to find out what to do with it. Your recipie was so easy and I will try it - love the addition of cheese:-) However, my kohrabi did not have the leaves attached - so would you be able to suggest another green I could use in its place? Thank you! I am not a natural cook and need some advice.
Collards or kale would be a great substitute for the leaves. Any green would probably be great actually, even chard or spinach. Enjoy!
I kinda thought so, too - but like I said - I am not a natural cook, and go light on the greens (which I happen to find out I love) because my husband can't progress beyond spinich. I'll definitely be trying the Kale, which I LOVE. Thanks, so much.
Thank you! ❤
I am just now learning about kohlrabi. I didn't plant it this year but I may next year and just wanted to gather some information and recipes...thank you!
+My Old Kentucky Homestead You are very welcome. I also did not plant it this year but I should have.
How long did you simmer. A while doesn't help me when I plan my meal times.
Sorry you will need to experiment and see what level of tenderness is acceptable to you.
Yum, looks good and since I like broccoli this should be great.
Sir. Nice and very informative video regarding how to prepare kohlrabies... Just simple question for you. Does Kohlrabi taste like Turnips and Radishes or mixture or cabbage and turnip? Or is texture crunch like Turnips and radishes?? It look like Turnip with lots of bulbs outside and reminds me of alien growing turnips somehow... Btw, ive NEVER had kohlrabi b4 so wanna know....
More like turnip than radish. Think of a broccoli stem.
I will try thank you
Excellent! Thanks!
The way he’s hacking his knife on the board is giving me heart palpitations!
That video was made four years ago, and I still have all of my fingers!
msbrunell 😂😂😂
Unusual?
I'm sorry, but as a german I just had to laugh at that 😂
Great comment. At least I didn't call it "bizarre". We just harvested our 2021 kohlrabi crop. It is easy to forget how good they are.
Unusual to me. I have not eaten one
You had me at 5 cloves of garlic.
What does it taste like?
A bit grassy
This vegetable is very nutritious. Vitamin C 75% Vitamin B 12% Dietry 14% and full of mineral. I guess this is why seeds are costly. How much is the cost in USD?
A packet of 100 Winner seeds is about $3. Expect lower prices for open-pollinated varieties.
Can u eat the leaves? I searched to find the name of this vegetable, i searched for a vegetable that looks like artichoke, and here I am...
Yes the leaves are delicious.
Do you use the leaves when making soup?
I call it Sputnik.
🙏🏼
Super❤😂❤
Very helpful
Thx u
why didn't you wash leaves be4 cutting ?
he washed them after cutting. it's a little better that way.
Kohlrabi if boiled with a little salt and a cube of sugar just for a few minutes so the crunch remains is a perfect crunchy side with pork belly
Just grew purple kohlrabi on accident, they were supposed to be purple cabbage seeds. Had no idea what to do with it.
Ty sir... Useful video
I like it
I also
Why would you disgrace that beautiful vegetable by covering it with cheese? 😩
Get your own RUclips channel.
@@SuperP37 Get your own, and make sure to turn off the comments so that you won't be bothered. j/k :)
@@primaldual well, you told me
Oh god the vegans are here...
Everything taste good with cheese
Why does this video have 100+ dislikes? Weird
That's a great question.
Ahhhhhhhhhhhhhh! Noooooooooo! ..... ..... ... Meh ..... to each his/her own...