Recipe Catalog
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Coleslaw with kohlrabi and tomatoes is an original version of the classic American salad, where the freshness of vegetables combines with the spicy notes of pickled garlic and Dijon mustard. The history of this dish begins with traditional coleslaw, known for its crunchy texture and refreshing taste. Kohlrabi adds a special tenderness to the salad, while ripe tomatoes bring juiciness and a slight tanginess. The dressing made from mayonnaise and mustard makes the flavor rich and harmonious. This salad is perfect as a standalone dish or as a side for meat and fish. Its simplicity in preparation and exquisite taste make it an ideal choice for a light lunch or festive table.
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Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us
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Braised kohlrabi with beef is a classic dish of German cuisine that combines the tenderness of meat with the rich, slightly sweet flavor of kohlrabi. Historically, kohlrabi was widely used in Germany due to its availability and nutritional properties. Beef braised in aromatic broth with bay leaves becomes tender, while the vegetables gain depth of flavor. The onion-carrot sauté with tomato paste adds a slight tang and richness to the dish. Fresh black pepper and parsley finish off the taste, highlighting traditional German spice notes. This dish is perfect for cold weather, warming with its cozy texture and rich flavors. It can be served as a standalone dish or with bread, creating a hearty and homely meal that conveys authentic German culinary traditions.
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Thai-style kohlrabi salad is a harmony of freshness and vibrant flavors characteristic of Thai cuisine. This salad is born in the hot streets of Thailand, where spices, herbs, and fresh vegetables create true culinary masterpieces. Tender kohlrabi combined with juicy tomatoes and crunchy carrots offers a refreshing taste, while garlic and spicy chili add zest. Lemon juice, fish sauce, and soy sauce unite the ingredients in a balance of sweetness, acidity, and saltiness. Sunflower seeds provide a light texture. It pairs perfectly with boiled white rice for a rich yet light lunch or dinner. This salad is a true symbol of Thai cuisine where the simplicity of ingredients transforms into a rich and multifaceted flavor.
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Baked kohlrabi with ham in creamy sauce is an exquisite European dish that combines the tender texture of kohlrabi with the savory hint of ham and rich creamy sauce. Kohlrabi, this humble yet nutritious vegetable, gains a special flavor from light sautéing in butter. The addition of nutmeg and freshly ground black pepper highlights its sweet undertones. The layered structure of the casserole with ham and parsley offers a harmony of flavors and aromas in every bite. Baking transforms the creamy sauce into a delicate, thick coating, giving the dish a creamy consistency. This treat is perfect for both a cozy family dinner and a festive feast. Serve hot, enjoying its melt-in-your-mouth softness and richness of flavor.
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Green salad with kohlrabi and pomegranate seeds is an exquisite blend of fresh vegetables and fruits that perfectly reflects the spirit of French cuisine. Kohlrabi, with its crunchy texture and light sweetness, harmonizes beautifully with the tartness of pomegranate seeds and aromatic arugula. The dressing made from champagne vinegar, Dijon mustard, and olive oil adds sophistication to the flavor, turning this salad into a true gastronomic masterpiece. Light and refreshing, it is perfect for summer dinners or as an accompaniment to main dishes. Each spoonful offers crunch, tenderness, and subtle notes of sweetness and acidity that make this salad unforgettable.
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Braised kohlrabi with caramelized onions is an exquisite dish of French cuisine that combines the tender texture of kohlrabi with the sweet depth of caramelized onions. The slightly crunchy and juicy kohlrabi softens under long braising, while the onion, infused with the aroma of vegetable oil and sugar, turns into a velvety sauce base. A light hint of cumin adds spiciness, and wine vinegar contributes a subtle tang that harmoniously completes the flavor. This dish pairs well with meat or fish mains but can also serve as a light standalone side. French chefs appreciate it for its simplicity in preparation and the variety of flavor nuances that create a cozy and refined gastronomic impression.
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When listing cabbage varieties, kohlrabi is often forgotten - and in vain. Compared to white cabbage, it has a sharper and brighter taste. And its texture is dense, so you can cook many wonderful dishes with it. If you cut kohlrabi into strips, roll in flour with spices and fry, you will get a wonderful snack. It is also vegan, which will help diversify your diet during Lent.
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Greek kohlrabi pie is a refined blend of traditional Mediterranean flavors and an unusual ingredient. Kohlrabi, known for its tender, slightly sweet taste, harmoniously complements the rich aroma of feta, herbs, and crispy phyllo dough. This pie recalls classic Greek dishes that have used fresh vegetables and herbs for centuries to create rich and healthy meals. The lightness of the dough and the richness of the filling make it an ideal choice for both family dinners and festive gatherings. It can be served hot or chilled, enjoying the golden crust and juicy filling. The aroma of garlic and the freshness of parsley and dill give the pie a special depth of flavor, turning it into a true culinary masterpiece of Greek cuisine.
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Smoked salmon with kohlrabi and celery remoulade is an elegant dish of Japanese cuisine that combines the tenderness of fish with the crunchy texture of vegetables. Kohlrabi and celery, thinly sliced and marinated in white wine vinegar with powdered sugar, acquire a refreshing sweet-sour note. The mustard-mayonnaise sauce with parsley and dill adds aromatic depth, harmoniously complementing the smoked salmon. This dish is not only visually appealing but also impresses with its balance of flavors and textures, making it perfect for festive dinners and gastronomic experiments. The smoked salmon beautifully contrasts with the vegetables, highlighting the freshness and lightness of the recipe, creating unforgettable impressions with every bite.
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Fried kohlrabi with cheese is an exquisite dish of French cuisine that combines the tenderness of young vegetables with the rich flavor of aromatic cheese. After boiling, kohlrabi acquires a soft texture, while the breading of breadcrumbs and eggs creates a crispy golden crust. Fried in butter, it takes on a pleasant nutty hue. Topped with grated cheese adds zest and deepens the flavor. This dish is perfect as an original appetizer or side dish for meat and fish dishes. Its simplicity in preparation and exquisite taste make it a true find for gourmets.
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Refreshing kohlrabi salad is a light and crunchy dish from Italian cuisine that values freshness and simplicity in preparation. Kohlrabi, with its delicate sweet flavor, pairs harmoniously with juicy cucumbers to create a perfect balance of textures. The yogurt dressing adds creaminess and highlights the natural freshness of the ingredients. This salad is ideal for a summer lunch or as an accompaniment to main dishes, wonderfully refreshing and rich in vitamins. With minimal components, it remains nutritious without being overloaded with flavors, making it a perfect choice for those who appreciate healthy and light food.
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Kohlrabi soup with olives and spinach is a true masterpiece of French cuisine, combining the lightness of vegetables with rich and delicate flavors. Its history begins in village kitchens where fresh seasonal produce played a key role. Kohlrabi adds a crunchy texture to the soup while olives provide savory notes highlighted by the aroma of fennel and basil. A gentle cashew cream softens the taste, turning the dish into a true delicacy. This soup is perfect as a light lunch or dinner, especially on warm days when one craves freshness and lightness. Serving it with toasted rustic bread makes it even more refined by adding textural contrast. The soup is versatile—it can be adapted to taste by swapping vegetables or adjusting the intensity of spices, making it an ideal choice for gourmets and lovers of fine cuisine.
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This exquisite recipe for duck breasts prepared using sous-vide technology combines sophistication and harmony of flavors. The duck, marinated in orange zest and cloves, acquires a delicate aroma and rich taste. Thanks to low-temperature cooking, the meat remains juicy and tender. Apples marinated in orange juice with turmeric add a subtle tartness and spiciness, highlighting the depth of the flavor profile. The kohlrabi parmentier made with leeks and milk adds a creamy texture and light sweetness, creating the perfect balance. Inspired by European traditions, this recipe will adorn the festive table, providing pleasure with every bite.
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Light kohlrabi soup is a delicate and aromatic dish that combines the traditions of Russian cuisine with a modern approach to light, nutritious meals. Kohlrabi adds freshness and a subtle sweetness to the soup, while the combination of carrots, celery, and bell peppers creates a rich flavor. The chicken broth makes it soft and comforting, perfect for a light lunch or dinner. The soup fits well into a lean menu if meat is excluded while remaining just as flavorful. Its main advantage is the simplicity of preparation and health benefits: fiber-rich vegetables and tender chicken make it dietary yet nourishing. After steeping, the soup becomes even tastier, revealing all its aromatic nuances. It is served with herbs, sour cream or fresh bread, highlighting its traditional Russian essence.
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