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Saturday, January 1, 2005 at 09:20PM
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Ingredients
8 kohlrabies (kohl rabies) (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream
Cooking Instructions
Serves 4 to 8
Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
4 kohlrabi (kohl rabi)
water
salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated American cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground nutmeg
Cooking Instructions
Cut tops off and pare thick stems of kohlrabi. Slice stems and place in salted water to cover. Boil for about 20 minutes, or until just tender.
Drain well.
Boil tender leaves separately until tender; drain. Chop leaves finely and combine with cooked stems. Melt butter in small saucepan over low heat. Add flour and stir well until smooth and blended.
Gradually add milk and cheese, stirring constantly, until cheese is melted and sauce is thick. Add cooked kohlrabi and cook until hot. Garnish with parsley and nutmeg.
Thursday, June 3, 2010 at 03:28PM
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Ingredients
Serves 4 as a starter or snack
Method
Thursday, June 3, 2010 at 03:46PM
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600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper
1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
6 kohlrabi
2 tablespoons butter or savory fat
2 tablespoons flour
2 cups milk
1 egg yolk
Paprika
Salt
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1lb (450g) kohlrabi (kohl rabi); peeled and cubed
1tbsp butter
2tsp dijon mustard
1tbsp snipped fresh parsley
1/2 tsp dried crushed savory (or other similar herb)
Cooking Instructions
Serves 4
Cook the khol rabi in enough boiling water to cover a medium saucepan (with a lid or cover on) for 10 minutes or until crisp and tender. Drain well and add the remaining ingredients. Cook and stir over a low heat until the khol rabi is coated. Enjoy as part of a meal as a replacement for greens.
Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.
Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.
Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.
Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.
Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.
Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.
Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.
Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.
Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.
Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.
Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.
Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.
Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.
Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.
Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.
Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.
Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.
Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.
Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.
Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.