Here is a great vegetarian dish with a little addition of beef fat (that can easily substituted with your favorite oil) This recipe is really one that tries to use every part of the kohlrabi vegetable in as many different ways as possible. The first is taking a few of them and confit them (or cooking them slowly in beef fat or oil). The next is chopping them up really small and frying them. I had the greens as well so I sauted those in a little butter. I also quick pickled raw slices of kohlrabi. I gave the whole dish a little citrus flavor with a lemon puree that was sweet and sour. This was a real hit with the guests. Here is the recipe I hope you enjoy it!

3 kohlrabi peeled

4 cups of wagyu tallow

3 cloves of garlic

1 sprig of thyme

1 1/2 kohlrabi shaved thin

1 1/2 tsp salt

3 tbsp of white balsamic


1 1/2 kohlrabi fried

3 tbsp of chives

1 tsp lemon zest

Salt to taste


Lemon purée

4 lemons roasted

2 egg yolks

1/3 cup olive oil

1/4 cup simple syrup or candied buddha hand here

1 1/2 tsp salt


Tops of 6 kohlrabi

2 tbsp of butter and beef fat

1/3 cup of water

Salt to taste

Mustard greens


Kohlrabi Fried,

Meanwhile in a food processor place 1 1/2 kohlrabi that are chopped and 1 cup of water. Puree them in the food processor until all the kohlrabi are small little pieces (think brunoise or small dice) and are about the same size. Strain out the water from the kohlrabi and try to dry as much as possible with paper towels. Then in a small pot with oil at 325 degree fry the kohlrabi in batches until golden brown. Strain out and season with salt.

For the Confit Kohlrabi,

Place all the ingredients into a pot and slowly bring it to a simmer and then turn down to low and cover.  Cook until the kohlrabi are tender all the way through roughly about 25-30 minutes..  Then allow them to cool in the fat or oil.  

For the quick pickled Kohlrabi,

Place all of the ingredients into a cryovac bag and seal air tight. Let them infuse for at least 3 hours.

For the lemon puree,

Drizzle four lemons with a touch of olive oil and salt. Wrap them in aluminum foil and roast them in preheated oven at 400 degrees. Roast them for an hour and then cool completely. Then place all the ingredients into the vita mix except for the olive oil. Turn on and puree until smooth. Then while the blender is still on add the olive oil in a steady stream. Season with salt. This will probably be a bit bitter and strong tasting. A little bit goes a long way but it is a nice contrast with the earthy vegetables.

To Finish

Take one of your confit kohlrabi and with and apple corer cut out 4 round cylinders. Place a tablespoon of the beef fat in a small saute pan on medium high along with the kohlrabi cylinders. Cook for 2 minutes on each side until lightly browned. Season with salt and then place one on four different plates with a sprig of petit mustard on top. Take the other two kohlrabi that are confit and cut in half horizontally. Using a round cookie cutter cut rounds which should give you a total of four. Season light with salt and then add the fried kohlrabi and chives on top. Place on each plate. In another saute pan on medium high heat add beef fat and the tops. Cook for 1 minutes and then add the water and cover for 4 minutes. Take off the top add the butter, salt, and pepper. Place on the plate and add the pickled sliced kohlrabi on top. Drizzle with a little beef fat if desired. Serve and enjoy!

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