Kohlrabi is something which grows very well in the Spokane WA area. We found a variety that can be planted in May and be harvested by early July. Having a lot of kohlrabi, I decided to start experimenting with it in recipes. Every part of kohlrabi is edible and delicious. The greens are a tougher type of green great for sauteeing like chard or collard, or putting in soups or quiche. The bulb is sort of turnip like, but has a fibrous exterior which must be peeled off until you get to the smooth meat underneath.
Mashed kohlrabi bulb didn't work. I thought it might be sort of like mashed potatoes, but its consistency is off. I thought the flavor was good, but Alex didn't like it for the texture. It came out too watery with a lot of lumps.
I then tried turning them into sort of a fritter or potato pancake. Added flour, egg, feta cheese, onion and some seasonings and it came out great. Its more work than a potato pancake but its a viable use for kohlrabi if you're out of stews to put them in.
2 eggs
1/2 c. flour
The kohlrabi bulb has to be peeled down to the smoother meat beneath the fibrous exterior. Once its peeled and de-stemmed, dice it into 3/4 - 1 inch chunks and place in pressure cooker with 3/4 c. water. Pressure cook for 20 minutes. This will help ensure that its well cooked and soft.
In a stand mixer, use a whisk attachment and whip the kohlrabi until its as smooth as possible. Add the remaining ingredients, and mix.
Fry pancake-sized (about 3 inches across) amounts in olive oil in a frying pan. Cook for 2-3 min per side. Server with sour cream.
