Wednesday, August 3, 2011

Kohlrabi/Turnip, Kohlrabi Greens, Carrot and Potato Curry

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I don't usually use the Turnip Greens.Into in the garbage bin it used to go.. But seeing how other bloggers are making use of the pith, seeds and rind to make exotic stuff I realized that I shouldn't be wasting edible stuff like the greens on the Turnips and Radishes. Plus wanted to come up with something fancy too. After making this curry I realized 2 things - 1.Why didn't I do it sooner? 2.Turnip greens taste pretty much like Collard Greens which is one of my favorite green. Since this was my first time, I didn't want to take a risk by just using Turnip and its greens alone. So added potato and carrot cause in my opinion, one can't go wrong with a dish that comprises of carrot and potato. I served this delicious curry on a bed of Citrus-y Lime Rice and a glass of POM juice.To make the lime rice, I simply followed this Lime Rice procedure sans the Broccoli.

Seeing how Turnip Greens taste similar to the Collard Greens, I plan on making the Kenyan Sukuma Wiki and Collards and Cottage Cheese Stuffed Mushrooms with Turnip Greens in the near future.Wish me luck!

  • 1 Medium Kohlrabi/Turnip, peeled and cut into chunks
  • 1 Medium Bunch Kohlrabi Greens (= 4 Packed Cups of Chopped Kohlrabi Greens)
  • 1-2 Medium White or Yukon Gold Potatoes, cut into chunks with skin-on
  • 4 Medium Carrots, peeled and diced
  • 1 Tbsp Creole Seasonings
  • 1 Tbsp Coriander Powder
  • 1 Tsp or More/Less Black Cracked Pepper
  • 3 Tbsp Olive Oil
  • Salt for Taste
  • Fry the cut Turnip, carrot and potatoes in 3 tbsp of Olive Oil until they are "well" browned.
    • Add the chopped Turnip Greens and saute until they are coated with oil.
    • Sprinkle the creole seasonings, pepper, coriander powder and little salt. Sprinkle some water and cook for 12-15 minutes. The Turnip greens are tough and take longer to cook.
    • Some 15 minutes later the green would have turned darker and more tender to the bite. Add more pepper or salt, if needed. 
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    1. Nice clicks... love the presentation... dish looks healthy!!

    2. Healthy and colorful the clicks..

    3. wow, that looks superb. I have never cooked with kohlrabi before, may be I should start.

    4. Never cooked the leaves before,looks like a good combo! On the whole looks so comforting!

    5. Looks so appetizing the wonderful recipe n the crisp well lit pics !!!

      - Smita @ Little Food Junction

    6. Dish looks so yumm n love the clicks..even i love cooking with these greens..

    7. The whole platter looks delicious. I have cooked raddish greens. Should try this too, if I get hold of fresh greens.

    8. thanks for sharing this recipe, I have cooked turnip in different ways, never mixed it with other veggies and of course not with its greens, now only I have to find if I can get hold of these greens somewhere!

    9. Nice one ..colourful, healthy and delicious ..nice pics

    10. Looks good and healthy too. Like the mild spices in the dish

    11. Dear lassi(e)
      How are you ? Just landed here from FB. I like this recipe , but need to wait till winter for this vegetable. What is this seasoning Creole? Well let me google.
      Have a nice weekend

    12. Nice combo love it totally... wish to grab that plate for my lunch

    13. Your presentation is mouthwatering - i too never use the greens - maybe I should!

    14. Gorgeous pictures CL and lovely recipe too. How is your health now? Hopped over to your space from my guest post. Glad that you liked it.

    15. @Vijitha: Doing good, dear girl! Lamb Chinthamani was a new dish that I intend on trying soon!

    16. Simply Gorgeous pictures..what a colorful and healthy dish. Love any green curry.


    Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
    XoXo, Cool Lassi(e)