Knol Khol Poriyal (Kohlrabi Curry) - Untested

https://www.archanaskitchen.com/kohl-rabi-recipe-nol-khol-curry

3 cups Kohlrabi , peeled and sliced

1 Onion

1 Tomato , diced

1/2 cup crushed or diced tomato

1/4 cup fresh green peas (Matar)

2 Dry Red Chillies

1/2 teaspoon Cumin seeds (Jeera)

1/2 teaspoon black Mustard seeds (Rai/ Kadugu)

1 teaspoon Black Urad Dal (Split) red lentils

Curry leaves , few

1 Bay leaf

? lime zest

1/4 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Red Chilli powder

1 tablespoon Coriander Powder (Dhania)

2 tablespoons Dessicated Coconut

Salt , for taste

1. To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.
2. Heat oil in a heavy bottomed pan. When heated, add cumin seeds and mustard seeds. When they splutter, add a teaspoon of black urad dal.
3. Saute until the dal tuurns brown. Now add in curry leaves, dry red chillies and turmeric powder. 
4. After 1 minute, add sliced onions and fry till the onion becomes soft.
5. Add tomato slices and cook till they become little soft. Add fresh peas followed by kohlrabi slices and mix everything.
6. Now close the lid and cook for some more time mixing at regular intervals
7. Add spices - coriander powder, red chilli powder and salt as per taste.
8. Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.
9. Cook till kohlrabi slices become soft. Turn off the heat and garnish with coriander leaves. 

Braised Kohlrabi with Tarragon - Untested

https://www.food.com/recipe/elegant-braised-kohlrabi-118199

1 1⁄2 lbs kohlrabi

2 Tbsps butter

1⁄4 cup veg or chicken stock

1 tsp fresh tarragon, finely chopped

salt

black pepper

chopped fresh parsley

1. Trim and peel kohlrabi.
2. Cut kohlrabi either into 1/4 inch disks or strips.
3. Melt butter in a skillet; adjust temperature throughout so butter does not brown.
4. Toss the kohlrabi in the skillet to coat with butter.
5. Sprinkle in tarragon and add the stock.
6. Cover and continue to cook approximately 10-15 minutes, until slightly tender.
7. Uncover and turn the heat up a bit.
8. Cook until the kohlrabi is slightly colored.
9. Add freshly ground pepper and salt.
10. Remove to serving dish.
11. Sprinkle with fresh parsley to taste.

Kohlrabi Linguini - Test 1

https://www.falklandkitchenfarm.co.uk/recipes2/2020/5/28/sicilian-kohlrabi-linguine-with-thyme-white-wine-and-creme-fraiche

1 - This was delicious. If anything, I was too stingy with the amount of leaves I put in. No, I tell a lie. I put in 12 oz of pasta because the original recipe didn't specify how much and I was cooking for 3 eaters. With 8oz of pasta, the quantity of kohlrabi would have been perfect. Oh, and I used whipping cream instead of creme fraiche which worked just fine.

2 - 2021-12-04 I made the mistake of substituting the creme fraiche with half&half. And I was in a hurry, so the wine didn't reduce enough and the cream curdled and the kohlrabi was over done. Not really a carefully executed test. 

3 - 2022-10-29 Ronnie made this last night and realized my testing system works! I've made several changes to the recipe to make things more clear. The onions are now not put in to 'sweat' but to cook on low temperature to avoid browning, but until they are soft. And the kohlrabi leaves, instead of putting them in for the last 4 minutes of cooking the pasta, are put in along with the pasta.

4 - The original recipe was enough for 2 people, 3 for a light meal. I've been doubling it, but I often screw up the quantities because I just forget to make the change. So I'm increasing the quantities outright for 4 people, therefore from 8oz of pasta to 1lb.

400gr of kohlrabi bulb, keep the leaves  

1 Tbsp olive oil plus extra for drizzling

1 onion, finely chopped

5-6 garlic cloves, minced

2 Tbsps picked thyme leaves

1 1/2 cup white wine

1 1/3 cup crème fraiche (see Note)

16 oz linguine

Parmesan shavings to garnish

Salt and black pepper

1. Remove the kohlrabi leaves and set aside. Peel the bulb using a knife or vegetable peeler to remove the tough outer skin and chop into a 1/4" cubes. 
2. For the leaves, remove the tough stems and slice the leaves thin like fettucine noodles.
3. Heat olive oil in a sauté pan over medium low heat. At this temperature, slowly cook the onions, garlic and most of the thyme (leaving a few sprigs for garnish) until perfectly soft. Keep the temperature low and stir frequently to avoid browning - this will take a while.
4. Meanwhile fill the pot you'll use to cook the pasta with salted water and bring to the boil. 
5. Add the diced kohlrabi to the boiling water and blanche for 3 minutes. Save the water to cook the pasta, and remove the kohlrabi using a slotted spoon.
6. Once the onions have softened nicely, add the blanched kohlrabi to the sauté pan. 
7. Add the white wine, bring to a simmer and cook until it achieves a syrupy consistency. Remove the pan for the heat, wait one minute then add the crème fraiche. Season with salt and cracked black pepper.
8. Cook the pasta and the kohlrabi leaves for about 9 minutes. Once cooked, drain and add the pasta to the sauce and toss together well to coat the noodles.
9. Serve the pasta in a bowl, topped with the kohlrabi leaves, a few sprigs of fresh thyme and some parmesan shavings. Drizzle with olive oil.

NOTE: While crème fraiche is preferable, you can substitute with heavy (whipping) cream, Table (18%) cream or even with plain yogurt (avoid fat free yogurt like the plague!).

Fatsup with Kohlrabi - Test 1

https://www.everydayhealthyrecipes.com/polish-kohlrabi-soup-zupa-z-kalarepy/#recipe

1 - I added bacon. The soup as written makes for a good base, but doesn't really stand out. With the rendered lardons, the added fat and umami make the flavour of the soup.

2 - I decided to name this for the famous Uberwaldean national dish. The bacon completely transforms this dish, and then there's butter added, so the new name is perfectly suitable! I didn't have fresh dill and added some dried dill weed instead, which was fine, but I'd really like to try it with the fresh stuff. I have not yet tried it with sour cream).

3 - Again very good, but Ben felt it had too much of a brassica tang and tried some soy sauce which seemed to work. I don't want to use soy sauce too much in my European cooking, so I would like to try something else that contains a lot of umami, such as mushrooms. What I propose is to soak shiitake mushrooms and use the broth as well as the mushroom, to see if the chewiness of the mushroom would work with the soup.

4 - Ah. The chewiness of the mushroom does not work with the soup, but the umami does. Ben's feeling was that the texture of the mushroom wasn't right with the veg, but the broth was delicious. There is also that the mushrooms seemed to be bland and detracted from the flavor of the soup. So, can I find something where the reconstituted shiitake would be good, so that I can save the broth to make this soup?

1-3 oz dried shiitake mushrooms

4 oz bacon cut into lardons

1 kohlrabi (150gr) peeled, cubed, leaves finely chopped

6oz/170g onion (1 medium) finely chopped

2oz/60g carrot (1 medium) peeled, cubed

7oz/200g potato (1 medium) peeled, cubed

1 Tbsp oil 

1L (just over 4 cups) vegetable stock and mushroom liquor

Salt and pepper to taste

2 Tbsps parsley, finely chopped 

2 Tbsps dill, finely chopped

TO SERVE - 1 Tbsp butter in each bowl

1. Soak the shiitake mushrooms in 500mL/2 cups of boiling water for 20-30 minutes. Reserve the liquid only! Save the mushrooms for something else.
2. In a soup pot, over medium-low heat render the lardons until browned and crisped. 
3. Add the onion and cook for 3 minutes until softened.  Add the rest of the vegetables along with the parsley and cook for a few minutes stirring often, until they just start to soften.
4. Top up the shiitake liquor with water to get 500mL/2c cups. Add another 500mL/2 cups of vegetable stock, pepper to taste, stir, cover and bring to the boil then lower the heat and simmer for about 30 minutes or until the vegetables are tender, stirring occasionally.
5. Stir in the chopped dill and cook for 3 more minutes. 
6. Remove from the heat, adjust the seasoning if needed, stir in a tablespoon of butter in each bowl and serve (either as it is or with a dollop of yogurt/sour cream).

Hungarian Kohlrabi Soup - Untested

https://www.chocolatemoosey.com/2011/01/09/hungarian-kohlrabi-soup-kalarabeleves/

1 Tbsp butter or veg oil

1 large onion, chopped

1 clove garlic, chopped

1 large carrot, chopped

3 1/2 cups chicken broth (or veg broth to make it vegetarian)

1 cup water

1 pound kohlrabi with leaves

1 sweet potato

1 Tbsp flour

2 Tbsp butter

1 Tbsp lemon juice

Salt and pepper

1. Saute the onion in large skillet with 1 Tbsp butter for 1 minute. Add garlic and carrots. Cook, covered, for 5 minutes. Add 1 cup chicken broth and continue to cook covered for 10 minutes. Transfer mixture to a blender and blend until smooth. Pour into a big saucepan.
2. Meanwhile, boil a small pan of water. Trim, peel, and dice the kohlrabi. Peel and dice the sweet potato. Wash the kohlrabi leaves then boil for 1 minute. Drain, cool, and chop. Set aside.
3. Once the broth is pureed, add the remaining 2 1/2 cups chicken broth, water, kohlrabi, and sweet potato. Cook until veggies are tender, about 15 minutes.
4. In a small saucepan, melt 2 Tbsp butter. Stir in flour and cook for 2 minutes. Whisk in some hot soup. Whisk mixture together then pour back into the rest of the soup. Cook until slightly thickened, 10 minutes. Add kohlrabi leaves. Cook for another 5 minutes. Add lemon juice, salt, and pepper to taste.

German Kohlrabi Soup with Potatoes - Test 1

https://whereismyspoon.co/creamy-kohlrabi-soup-with-potatoes-german-kohlrabi-recipe/

1 - Makes a delicious soup with gentle flavours. The red chilli flakes do little more than make the soupl look nice, so next time I'm going to try applying cayenne or paprika to see.

700 g/ 1.5 lbs kohlrabi (about 2-3 depending on size)
500 g/ 1.1 lbs potatoes (floury or all-purpose potatoes)
1 medium onion
1 Tbsp olive oil
750 ml/ 25.3 fl.oz/ 3 ¼ cups vegetable or chicken stock
3 heaped Tbsps Crème fraîche
Juice from 1 lemon (2 Tbsps or to taste)
1 tsp sugar (?)
1/8 tsp nutmeg
Salt and Black pepper, to taste
Small bunch of parsley
Optional: Pinch of cayenne/paprika/smoked paprika red chili flakes

Optional: Pinch of nigella seeds

1. Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will be only added to the soup towards the end of the cooking process.
2. Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb as well. Peel the skin with a knife or vegetable peeler the way you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
3. Peel and cube the potatoes as well. Finely chop the onion.
4. Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.
5. Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.
6. Add the cream cheese to the soup and blend the soup with an immersion blender. Reheat the soup gently without bringing it to a boil again.
7. Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.
8. Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.

Sicilian Kohlrabi Pasta - Untested

https://allthingssicilianandmore.com/kohlrabi-with-pasta-causunnedda/

https://allthingssicilianandmore.com/a-wet-pasta-dish-with-kohlrabi/

Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces.

Boil them in salted water (add strips of fresh pork rind if you wish or, hey, how about parmesan rind instead?). The water will be used as the broth to cook the pasta so calculate the amount of liquid carefully. When the vegetables are soft, drain them, but save the water and the rind. Cook the pasta in the water. Return the vegetable to the water and the pasta. Add chopped chilli or chilli flakes. Now for one of the most important parts: dribble with your finest extra virgin olive oil and serve. It should resemble a wet pasta.

Grated pecorino is placed on the table as an option.

The Ragusani also cook the causunnedda with dried  borlotti beans in winter and with fresh borlotti beans when in season.I n spring fresh broad beans are used.