Recipes 7/15 & 7/17

By admin|July 14, 2014|Information

Kohlrabi Morvandelle

1 Tbs. olive oil

½ cup finely chopped onions

½ tsp. finely minced garlic

4 ounces finely diced cooked ham

5 large eggs

¼ c. plus 1 Tbs. whipping cream, light cream, or milk (depending on how “Julia” you want to be)

2 Tbs. minced parsley 

1 tsp. tarragon

2/3 cup (3 ounces) grated Swiss or Jarlsberg cheese

Pinch of pepper

¼ tsp. salt

3 medium-sized kohlrabi (about 1½ Lb. without leaves and before being peeled) 

2 Tbs. butter

An 11- to 12-inch glass baking dish or individual baking

dishes about 6 inches in diameter

Preheat oven to 375 degrees.

Peel the kohlrabi and grate them, using large holes of grater. A handful at a time, squeeze out their liquid.  Set aside.

Cook the onions and the garlic slowly in the oil for 5 minutes or so, until tender but not browned.  Stir in the ham, and cook a moment more.  Remove from the heat and set aside.

While the onions are cooking, whisk the eggs in a mixing bowl with, herbs, cheese, cream or milk, and seasonings. Then blend in the ham and onions. Stir the kohlrabi into the egg mixture.

Heat the butter in the dish in the microwave. When foaming, pour in the kohlrabi and egg mixture.

Bake for 40 or so minutes in the upper third of the oven, until top is nicely browned. Serve directly from the dish. (Submitted by B.O.G. member R. De Luna)

Curry Kohlrabi Slaw


Curry Powder

Olive Oil

Slice kohlrabi into straws. Mix with a bit of olive oil and curry seasoning. Eat. (Submitted by B.O.G. member J. Griffis)

Roasted Veggies

4Tbsp. Olive oil

4 new potatoes- cut into small cubes

1 Kohlrabi- cut into small cubes

1 large carrot or several baby carrots- diced

1 cup broccoli- cut into small pieces

1 garlic scape- diced

1/2 tsp dried rosemary

1 red bell pepper

1/4 cup parmesan cheese

salt and peper to taste

Preheat oven to 500 degrees F.  Put olive oil, herbs and spices into the oil and mix.  Add the cubed Kohlrabi, potatoes and carrots and toss.  Use a slotted spoon to transfer the mixture into a glass baking dish.  Bake for 15 minutes.

Meanwhile, add the diced garlic scape, red pepper, broccoli and parmesan to the mixing bowl.  Toss to coat with the oil that remained in the bowl.

Remove vegetables from the oven after 15 minutes.  Add the broccoli mixture to the baking dish.  Bake 10 more minutes, or until the vegetables and parmesan begin to brown.  Serve hot.) (Submitted by B.O.G. member T. Rowe)

Grilled Potato Salad w/ Parsley

1 1/2 pounds fingerling potatoes, cut in 1/2 lengthwise


1 tablespoon salt, plus 1 teaspoon, plus more for potato water

6 tablespoons olive oil, divided

1 tablespoon coarsely ground black pepper, plus 1 teaspoon

1/4 cup pine nuts

1 1/2 cups fresh parsley leaves

2 tablespoons fresh oregano leaves

1 tablespoon lemon juice

1 tablespoon chopped garlic

1 tablespoon capers

Preheat the grill to medium.

In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.

In a small sauté pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook’s Note: No need to oil the pan; pine nuts are coated with oil already.

Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold. (From

Stir Fried Garlicy Turnip Greens

1 bunch : Turnip greens (fresh)

4-5 : Whole Red chilies

6-8 cloves : Garlic + more

1 tsp : Onion seeds

Salt to taste

1 tbsp Mustard oil or any other cooking oil

Wash and roughly chopped the turnip greens and diced nicely the stalk too.

Place in a colander for 15 -20 minutes to drain the excess water .

Heat a pan and add the mustard oil, heat the oil till it reaches the smoking point.

Temper the oil with onion seeds. Add the cloves of the garlic and the whole red chilies.

Let it fry till the garlic get the burnt hue and red chilies should become crispy. Once done leave it aside.

In a separate pan add the turnip greens and cook till all the water evaporates. Now reheat slightly the tempered oil with garlic and add it to the turnip greens.

Stir fried them on high heat till the greens comes together, it will take some 10-15 minutes.

Sprinkle salt over it and stir fry it further till done.

If requires drizzle few drops of hot mustard oil over it.

Serve it hot with steamed rice. (From

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