How To make Pickled Kohlrabi
3 Kohlrabi (abt. 1 qt.)
-peeled, sliced 1/4" thick 2 lg Carrots; peeled
cut into sticks 2 Garlic cloves; crushed
1 Bay leaf
3 lg Sprigs fresh dill
:
PICKLING MIXTURE------------------------------ 3/4 c White vinegar
1 1/4 c ;Water
3 tb Sugar
1 ts Mustard seed
1/2 ts Dill seed
1/4 ts Red chili flakes
1 ts Salt
Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend. From 1994 Shepherd's Garden Seeds Catalog, pg. 20. Posted by Cathy Harned.
How To make Pickled Kohlrabi's Videos
How to Prepare Kohlrabi - Three different QUICK and EASY options | German Turnip
Published on June 24, 2020
Raw or cooked, we loved our first taste of this incredible vegetable. We prepared the kohlrabi raw and roasted, and show you three techniques to enjoy this nutrion filled masterpiece.
Enjoy the video, and please let us know how you like to prepare the kohlrabi. We are always looking for new ideas.
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Pickled Kohlrabi
Pickled kohlrabi
Growing up, kohlrabi was not on our vegetable rotation. My guess is that it just wasn't available at the grocery stores my mother frequented, because we ate nearly everything else.
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Caramelized Onion Dumplings, Onion Soup & Pickled Kohlrabi - Fine Dining Vegetarian Recipe
???????? Ingredients:
CARAMELIZED ONION DUMPLINGS
2 sweet onions
Salt to taste
Olive oil
Wonton wrappers
ONION BROTH
Caramelized onions
1 cup (240ml) white wine
1 cup (240ml) chicken stock
1 bay leaf
Cornstarch slurry
Salt and sugar to taste
PICKLED KOHLRABI
Kohlrabi
50g apple cider vinegar
150g water
20g sugar
5g salt
10 coriander seeds
NASTURTIUM LEAVES
ELDERFLOWERS
???????? Nguyên liệu:
HOÀNH THÁNH NHÂN HÀNH TÂY CARAMEL
2 củ hành tây
Muối theo khẩu vị
Dầu ôliu
Lá hoành thánh
SÚP HÀNH TÂY
Hành tây caramel
240ml rượu vang trắng
240ml nước dùng gà
1 lá nguyệt quế
Nước bột bắp
Muối và đường theo khẩu vị
SU HÀO NGÂM CHUA
Su hào
50g giấm táo
150g nước
20g đường
5g muối
10 hạt ngò rí
LÁ SEN CẠN
HOA CƠM CHÁY
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Music by Justin John Stanley
#caramelizedonions #kohlrabi #dumplings #onionsoup #frenchonionsoup #soupdumplings #onion #vegetarianfood #fusionfood #gastronomy #plating #finedining #michelin #chef #cooking
Onion soup
Dumplings recipe
Vietnamese Vegan Kohlrabi Salad
VIETNAMESE VEGAN KOHLRABI AND CARROT SALAD
Serves 4 to 6
2 kohlrabi (3/4 pounds (340g) in total
1 medium carrot
¼ cup plus 2 tablespoons (90ml) rice vinegar
3 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon salt
2 garlic cloves, minced
1 fresh Thai bird chile, seeded, finely chopped
1/3 cup roughly chopped Vietnamese balm (or combination of mint and Thai basil)
1/3 cup roughly chopped cilantro
3 tablespoons roasted unsalted peanuts, roughly chopped
3 tablespoons crispy fried shallots (homemade or store bought)
Peel the kohlrabi and cut into matchsticks and add to a large bowl. Peel and cut the carrots into matchsticks and toss over the kohlrabi.
Put the rice vinegar, sugar, salt, soy sauce, garlic and chile into a small bowl and stir until the sugar is fully dissolved. Taste. It should be tart, a touch sweet, and mildly spicy. Adjust the balance of flavours by adding a touch more sugar or chile to taste.
Pour the dressing over the vegetables and mix well. Let marinate for 5 minutes. Toss in the herbs, and half of the peanuts and fried shallots and mix well. Lift out the salad, leaving most of the dressing in the bottom of the bowl, and mound it onto a shallow serving dish. Drizzle a spoon or two of dressing over the top if you like. Sprinkle with the rest of the peanuts and fried shallots.
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Spicy Shrimp (prawn) Tartare With Pickled Kohlrabi
Spicy Shrimp (prawns) Tartare With Pickled Kohlrabi is a perfect balance between spicy, fatty and sweet. Perfect to make as a starter.
???? The recipe Is for - 4 People.
???? Preparation time - 45 Minutes
????EQUIPMENT:
???? Knife
???? Cutting Board
???? Pan
???? Small Bowl 2x
???? Sauce Pan
???? Pickle Jar
???? Blender
???? Sauce Bottle
???? Cooking Ring
???? INGREDIENTS:
???? 400 g Shrimp/Prawn
???? 3 Cloves Garlic
???? ⅓ Red Chili
???? ¼ Kohlrabi
???? 20 ml Apple Vinegar
???? 20 ml White Vinegar
???? 120 ml Water
???? 25 g Sugar
???? Lime Leaf
???? 4 tbsp Mayonnaise
???? 1 tsp Pommisitair chutney
???? 1 tbsp Soya Sauce
???? INSTRUCTIONS:
???? Make sure the shrimps are defrost. Cut the garlic and red chili. You can decide if you leave the seeds in or out. Add the pan the stove on high heat with some oil. Fry the garlic and red chili. After 1 minute add the shrimps with salt. Make sure the pan is really hot, otherwise the shrimps get chewy. When it's done let it cool down.
???? For pickling the kohlrabi you add to a sauce pan the vinegars, water and sugar. Bring this to a boil till the sugar is dissolved.
In the mean time cut the kohlrabi julienne. Add this to a jar and add some red chili's, 1 lime leaf and the pickle juice.
???? For making the spicy mayo add to a bowl mayonnaise, pommisitair chutney and soya sauce. Mix this good with a blender so there are no hard peaces anymore. Add this to a sauce bottle.
???? Cut the shrimp with garlic and red chili and add this back to the bowl. Add spicy mayo and give this a mix.
???? To prepare the plate add the shrimp tartare in a cooking ring. Add on top some drops of spicy mayo with the pickled kohlrabi and if you like some pickled red chili's.
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Spiralized Kohlrabi Spaghettini Aglio E Olio I Spiralizer Recipe
Serve our Kohlrabi Spaghettini Aglio E Olio with extra Parmesan cheese and some red pepper flakes for a healthy spin on a classic Italian pasta!
RECIPE: Grab the recipe in my second cookbook, Inspiralize Everything:
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