Kohlrabi with Bacon

F all 2009 Recipe

Contributed by Edible Communities

Sometimes a CSA basket or a table at the market can be filled with mystifying offerings. Some vendors offer recipes to help you through, but many shoppers are often stumped by kohlrabi.

Kohlrabi, or “cabbage turnip” in German, looks like a root vegetable, but isn’t. Instead it’s part of the cabbage family. The larger the kohlrabi the tougher, so seek out small ones that can be grated raw and used in a slaw or eaten in a salad. Kohlrabi is popular in Eastern Europe and Asia, as well as central Michigan, where, according to Wikipedia, Livingston County, Michigan has proclaimed itself the Kohlrabi Capitol of the World.

This recipe is adapted from an old Shepherd’s Seeds cookbook and can be served anytime of day.

Makes 4 side-dish servings

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 kohlrabi bulbs (about 2 ½ pounds), outer rind removed and cut into ½-inch dice
  • 2 cloves garlic, very finely chopped
  • 1/2 cup chicken broth
  • 1/2 teaspoon kosher salt, plus more if needed
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices pork or turkey bacon, cooked and crumbled, optional
  • 1/4 cup sour cream, optional

1. In a large sauté pan, heat the butter and olive oil over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Stir in the kohlrabi and cook, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the chicken broth, increase the heat to medium-high, and cook, stirring occasionally, until the kohlrabi is tender and the broth has been absorbed, about 3 to 4 minutes. 

2. Stir in the bacon (if using). Taste and adjust seasoning as needed. Serve accompanied with sour cream, if desired.

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