What is "above-ground kohlrabi"?

It is kohlrabi that grows above ground (the kohlrabi type that forms a bulb above the ground), as opposed to the turnip. In the 1914 recipe it is treated the same way as turnips.

Cut the kohlrabi into coarse strips and boil it tender, about 35 minutes total including preparation. It can also be stewed like turnips.

What is it served with?

The book suggests asparagus butter, maître d'hôtel butter (butter with parsley and lemon), or brown sauce.

Above-Ground Kohlrabi

Name: Above-Ground Kohlrabi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 800 g kohlrabi (above-ground kohlrabi, cut into coarse strips); 1 l water (for boiling); 2 tsp salt; 100 g asparagus butter (or maître d'hôtel butter, alternatively brown sauce)

Above-ground kohlrabi is cut into coarse strips, boiled tender in salted water, and served with asparagus butter, maître d'hôtel butter, or brown sauce; it can also be stewed like turnips.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)

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About the dish

"Above-ground kohlrabi" is kohlrabi that grows above the ground. Erken shows how it can be used like ordinary kohlrabi or stewed like turnips, with butter sauces alongside.

How to make it

1
Prepare
Peel the kohlrabi and cut it into coarse strips.
2
Boil
Boil the strips tender in boiling, salted water.
3
Serve
Serve with asparagus butter, maître d'hôtel butter, or in brown sauce. The kohlrabi can also be stewed like turnips.

Changes from the original

The original gives no amounts; suggested amounts for boiling and serving are added. The method is set out in steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 394) → Modernisert~88% av teksten endretfjernetlagt til

~~Kaalrabi, overjordisk, benyttes paa samme maate eller stues som næper, skjæres~~ 800 g knutekål (overjordisk kålrabi, skåret i grove ~~strimler, kokes~~ strimler). 1 l vann (til koking). 2 ts salt. 100 g aspargessmør (eller maître d'hôtel-smør, alternativt brun saus). Skrell knutekålen og ~~serveres~~ skjær den i grove strimler.. Kok strimlene møre i kokende, saltet vann.. Server med aspargessmør, ~~maitre d'hotel-smør~~ maître d'hôtel-smør eller i brun saus. Kålen kan også stues som neper.

Note til Modernisert

Originalen oppgir ingen mengder; veiledende mengder for koking og servering er lagt inn. Fremgangsmåten er satt opp i trinn på moderne norsk.

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Frequently asked questions

What is "above-ground kohlrabi"?: It is kohlrabi that grows above ground (the kohlrabi type that forms a bulb above the ground), as opposed to the turnip. In the 1914 recipe it is treated the same way as turnips.
How is it prepared?: Cut the kohlrabi into coarse strips and boil it tender, about 35 minutes total including preparation. It can also be stewed like turnips.
What is it served with?: The book suggests asparagus butter, maître d'hôtel butter (butter with parsley and lemon), or brown sauce.

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