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Recipes with kohlrabi

4 recipes that use kohlrabi, with photos, step-by-step instructions and cook times. The quickest, Banh tom Ho Tay, takes 40 minutes. It is most often cooked with garlic, carrot and fish sauce.

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Újházi tyúkhúsleves

Ede Újházi, a much-loved actor of the Budapest National Theatre at the turn of the last century, was so fussy about his Sunday hen soup that a city restaurant named its version after him, and the name stuck. Today Újházi soup is the standard first course at Hungarian weddings and Sunday lunches: a clear, golden broth simmered for hours from a boiling hen, full of carrot, parsley root and celeriac, with mushrooms, green peas and a tangle of thin vermicelli added at the end. The meat is pulled off the bone and served in the bowl, or eaten separately with the vegetables and a little horseradish. The usual slip is letting the pot boil hard, which clouds the broth; it should only tremble. Chef's tip: cook the vermicelli separately and put it straight into the bowls, so the broth stays clear and the noodles don't swell overnight.

180 minHungarianSoups
by KrazyBadal 0 views

Leipziger Allerlei

Leipziger Allerlei is Leipzig's showpiece of spring: young carrots, peas, asparagus, kohlrabi and cauliflower, each cooked separately until just tender, then brought together in a light butter sauce with morel mushrooms. The traditional dish also includes crayfish and bread dumplings; this vegetarian version keeps the morels and vegetables, which were always the heart of it, and serves it with new potatoes. Dried morels are easiest to find and give a deep, smoky flavour. A common mistake is boiling everything together in one pot, which turns the dish muddy and over-soft. Chef's tip: save the vegetable cooking water and morel soaking liquid; together they make the stock for the sauce.

60 minGermanVegetarian
by KrazyBadal 0 views

Bun cha

Around 11 in the morning, the side streets of Hanoi's Old Quarter fill with smoke as cooks fan little charcoal braziers loaded with pork. Bun cha is the city's lunch: grilled patties and caramelised strips of pork belly served floating in a warm bowl of thin, sweet-sour fish sauce, with cold rice vermicelli and a basket of lettuce and herbs to dip in alongside. Each mouthful is a bit of noodle, a bit of meat and a leaf or two, all dunked together. A barbecue gives the real smoky edge, but a ridged grill pan works well indoors. Chef's tip: let the grilled meat sit in the warm sauce for a few minutes before eating, so the smoky fat seasons the sauce and the sauce soaks into the meat.

50 minVietnameseMeat
by KrazyBadal 0 views

Banh tom Ho Tay

Lakeside cafés on the shore of West Lake (Hồ Tây) in Hanoi have sold these fritters for generations, and locals still ride out on cool autumn afternoons to eat them looking over the water. Each one is a nest of sweet-potato matchsticks held together by a thin, turmeric-tinted batter, with a whole small shrimp pressed on top so its shell fries crisp. They come piled on a plate with lettuce, herbs and a bowl of sweet-sour fish sauce dotted with slices of green papaya or kohlrabi. You wrap a piece of fritter in a lettuce leaf with a few herbs and dunk it. Chef's tip: soak the cut sweet potato in cold water for 10 minutes and then dry it really well; washing off the surface starch is what keeps the strands separate and crunchy.

40 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Goes well with kohlrabi