Just fixed this tonight and it was very good. An interesting vegetable dish. Never having cooked kohlrabi before, I peeled it, like the directions said, but my bulbs were so tender, that I don't think I really needed to peel them. They were a beautiful purple and green combo, so I hated to lose the vitamins in all that color. I also used a sour orange instead of a lemon and the result was terrific. Definitely a keeper.
Very good! I would reduce the lemon juice a little, but otherwise it was quite nice.
This was super yummy! I didn't follow the measurements exactly because I only had 1 small kohlrabi bulb (converting the recipe would have me use half a tbsp of pecans and such, that didn't make much sense) but just tossed the given ingredients together like the recipe says, and the combination of flavors is just awesome! I'd recommend this to a Kohlrabi Novice anytime!
I picked this recipe for my first kohlrabi. I had all the ingredients at hand and it sounded intriguing. I steamed the cubed kohlrabi and carrot together, added a little salt to the dressing and then tossed it all together. It was really yummy! Good contrast in the sauce, crunch from the pecans, and complementing flavors in the vegetables. I'll make it again.
I did not have any carrots on hand so I just used kohlrabies.
The sauce was good but I did not care for this over my kohlrabi. I am rating this for the sauce alone.
Yummy! I also saw this recipe in the D&C right after I decided to buy some kohlrabi for the first time at my local Farmer's Market. I'm a definite convert after this. I didn't have pecans, so I subbed smoked almonds and I used my garlic chives. The kohlrabi and carrots together with the nuts created a great texture in this recipe, and the flavor was sublime. I'm sure pecans would have been better, but it was very satisfying with the changes that I made. Thanks for putting this one in!