Woodier or less attractive parts of kohlrabi can be easily used to prepare an excellent kohlrabi soup. If you add, for example, potatoes, spring onions, a bit of white wine, butter, cream, and broth, you can make a perfect smooth soup cream even from “ugly” kohlrabi.
You probably already know kohlrabi cabbage. However, you can also use excess kohlrabi for pickling. For quick kohlrabi kimchi, use thin slices of kohlrabi mixed with chili paste, a bit of fish sauce, spring onions, sesame oil, and wine vinegar. After two to three days in the refrigerator, you will have a delicious side dish for any fattier grilled meat.
If you feel sorry to throw away well-cleaned peels and scraps, simply use them as a base for vegetable sauces, just like you would use celery. Kohlrabi also enhances vegetable broth.
Have you tried baked kohlrabi with blue cheese sauce and pieces of quality bacon?
