Baked Kohlrabi

Baked Kohlrabi

4 kohlrabies
2 cups sweet cream (shamenet)
1 t. salt, or to taste
½ t. white pepper
1 T. very soft butter

–   Peel the kohlrabi and slice into as many thick pieces as possible. Place in a deep bowl.
–   Mix the cream with salt and pepper and pour over the kohlrabi slices.
–   Mix gently until all slices are coated with cream.
–   Grease a medium-size flat baking pan with butter. Add kohlrabi slices and level them on the surface.
–   Bake in medium oven (pre-heated) for around one hour or until the cream is almost steamed and the casserole is golden.
–   Turn off oven, and leave the casserole inside for another 10 minutes, until solid.
Serve warm.

(Kohlrabi and Rocket Salad- from “Shkedim” Catering (from

Kohlrabi and Rocket Salad with Apples and Apple Vinaigrette

5 small kohlrabies
3 hard Grand apples
2 lemons
1 pkg. fresh rocket

1 can apple juice concentrate
1 t. coriander seeds
½ t. mustard seeds
1 c. corn oil
½ c. olive oil
1 t. ground ginger
salt, pepper
walnuts for garnish

–   Peel kohlrabies and grate coarsely.
–   Core apples and slice into very thin crescents; soak apples in water with the juice of two lemons
–   Wash the rocket, dry and place on paper towel.
–   In a small pan, add apple juice concentrate, coriander, mustard seeds, and ginger. Bring to a boil, cook for 3-4 minutes, and cool.
–   When mixture is cool, place in blender. While blending, add corn oil and olive oil; add a bit of salt and pepper, and continue blending till mixture becomes brownish.
–   Place kohlrabi and rocket in bowl, drain apples from lemon mixture and add to bowl. Pour on the dressing, toss and serve.
–   Can garnish with shelled walnuts or cashews.