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Kohl Rabi recipes
Sat 3-Oct-09
12:45 pm
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Lovage
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I am just starting to use some Kohl Rabi sown as a catch crop after early potatoes

We often use it in a gratin with potatoes and maybe leeks, also use in soup

Just wondered if anyone had a favourite Kohl rabi recipe they wanted to share?

Sat 3-Oct-09
7:12 pm
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JoannaS
Latvia

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I have discovered that Kohlrabi makes a wonderful addition to oven roasted vegetables. I now freeze the kohlrabi in chunks to add to the roasted veg mix over winter. Another surprisingly nice oven roasted veg is beetroot.

Sun 4-Oct-09
10:00 am
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Lovage
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Thanks JoannaS I will try that - do a lot of roast veg

Do they grow a lot of Kohl rabi in Latvia?  How do they prepare it there?

It would be really interesting to hear about their tradditional foods before Tesco & Mac Ds take over

Sun 4-Oct-09
12:33 pm
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JoannaS
Latvia

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To be honest I haven't come across kohlrabi in the caf├ęs and restaurants but I would imagine that they would add it to sour cream that is how they serve many salad type ingredients, which is certainly one use of kohlrabi.

The traditional foods of Latvia are not terribly exciting being in the Northern Hemisphere. Their potatoes are gorgeous and tasty, meat is usually pounded and coated in an egg mixture and fried. Accompaniments are usually something pickled ie mushrooms, cucumber or cabbage and/or salad made from a veg in sour cream. Although it is not exciting food is fresh, and tasty and you can get a good meal in a kafenica's even if it is basic. This link gives you a pretty good idea of standard fare http://www.latviatravel.info/fact/food/. Another thing about restaurants in Latvia is that even if the food is fairly basic they serve it up beautifully, sometimes it is almost a shame to eat it.

Tue 6-Oct-09
6:21 pm
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Danny
Scarborough, England
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Hi Joanna - I am with Lovage on this. I am really interested in local dishes. Unfortunately that site you linked to is maybe old because most of the links are dead. I guess I can poke around on the Internet myself but if you do find a good one please post it up.

Thanks,

Danny

PS: Why did you guys choose Latvia? Am being nosey, I know, but an intriguing choice.

Never knowingly underfed

Tue 6-Oct-09
6:55 pm
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JoannaS
Latvia

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We started visiting Latvia to help out at Christian kids camps and we just grew to love the place, we wanted to move here for over 7 years but just didn't feel the time was right. In between times we moved to Denmark for three years, Colorado for two years and finally made it to Latvia about 18 months ago.

Sorry about the links I was just looking at the pictures and the fact that they gave a good impression of the food here.

Tue 6-Oct-09
8:03 pm
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Danny
Scarborough, England
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Thanks for the explanation, Joanna.

Seems like you and Ian are putting down roots (and excavating many literal roots!) – hope you succeed. We love your blog and postings from a far-flung and often overlooked corner of Europe. Please feel free to put a link to your blog in your sig line. PM me for details if you are unsure.

If you ever win one of Fiona's prizes on here, yours will be a few hottiies to help you keep warm during the hard winters. Smile

Never knowingly underfed

Sun 17-Jan-10
7:18 pm
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Michelle from Oregon
Oregon, USA

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I took a cooking class a long time ago, and this is one of the recipes we did that I still use-

Kohlrabi Salad

2 1/2 lbs of kohlrabi ( approx 4 small)

2 small or 1 large red onion, thinly sliced

Dressing

1/2 c tarragon or other herbed vinegar

1/4 c sugar

2 t sesame seeds

1/2 t minced frech ginger

1/2 t hot red pepper flakes (to taste) OR a pinch of cayanne pepper

1/2 t pepper

1/4 t salt

Trim and peel kohlrabi bulbs, and cut them into strips 1/4 inch wide and 2 inches long. Blanch in boiling water for 1 minute. Rinse under cold water and drain.

Put the kohlrabi strips to a bowl, add the sliced onion and toss.

In a seperate bowl add all of the dressing ingredients and whisk together. Add dressing to the kohlrabi mixture and toss. Chill for 2 hours.

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