You can line the baking sheet with nonstick aluminum foil instead of using cooking spray for a mess-free alternative.
For this method, you only need the bulb of the kohlrabi and not the leaves. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger.
If you do not have fresh garlic on hand, you could substitute 1/8 tsp (2/3 ml) of garlic powder.
The garlic does not need to stick to each piece of kohlrabi, but it should still be distributed among the pieces fairly evenly. Break up any large clumps of garlic with your mixing spoon to prevent the garlic flavor from becoming too concentrated in one area.
The kohlrabi needs to be restricted to a single layer. If you end up piling it onto the sheet, some pieces may cook faster than others.
Stir the pieces occasionally using a spatula to ensure even browning.
Remove from the oven once you see the Parmesan brown. If you end up using shredded Parmesan instead of grated, you should let the shredded Parmesan melt evenly before removing the dish.
Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger.
Do not fill the pan with water any higher than this. If you use too much water, you could end up boiling the kohlrabi instead of steaming it. A low level of water will give you just enough to create steam.
The lid is necessary to trap the steam. The high heat is also necessary because it creates more steam at a quicker rate.
Note that you can also steam the kohlrabi leaves, if desired. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. When done, drain the kohlrabi by pouring the contents of the saucepan through a colander.
If using a gas grill, turn on all the eyes to a medium-high temperature. If using a charcoal grill, stack a large pile of coals inside the grill. Wait until the flames die down and a layer of white ash can be seen over the coals.
For this method, you only need the bulb of the kohlrabi and not the leaves. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger.
You could also add other flavors and seasonings in, as well. For instance, garlic, onion, and chives all work well with the taste of kohlrabi.
The packet needs to be sealed to trap as much heat inside as possible. Moreover, the seal should face upward as you cook to prevent any kohlrabi pieces from falling out.
The oil should be smooth and glossy but not so hot that it begins to steam.
For this method, you only need the bulb of the kohlrabi and not the leaves. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger.
Watch the garlic carefully as you cook it. Garlic can burn easily, and if it burns, it could ruin the taste of the oil. You will need to toss the oil out and start from scratch if this happens.
Do not let the kohlrabi remain still for too long. If you do so, you may end up causing them to burn.
For this method, you only need the bulb of the kohlrabi and not the leaves. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger.
The skillet should be fairly deep and 12 inches (30. 5 cm) in diameter. If you do not have a lid, you can cover the pan with a circle of parchment paper made to fit inside the mouth of the skillet.
The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side.
Make sure that there are no visible swirls of butter left before you serve the kohlrabi. It should be thoroughly incorporated into the contents of the dish.
You will not need to completely immerse the kohlrabi fritters in oil, so you do not need enough oil to cover them completely. You do, however, need enough oil to completely cover the bottoms.
For this method, you only need the bulb of the kohlrabi and not the leaves.
The final result should be a thick mush that can be formed into patties or mounds.
Gently flatten each small mound with the back of your spatula to create a patty instead of a clump.
You could also drain the fritters on brown paper bag instead of paper towels.
