This week we are talking about Kohlrabi. By the end of this post my hope is that you are familiar with the vegetable enough to buy one and eat it!
Kohlrabi is part of the cabbage family. There are three basic parts to this vegetable. The leaves, outer skin, and inner parts. The leaves and inner parts are eatable. Treat the leaves as you would any cooking greens. The inner parts are similar in texture to a radish or broccoli stems. The taste is similar to broccoli stems, jicama, or maybe even a faint apple or potato.
According to the folks at the Natural Agricultural Library… kohlrabi is full of some good vitamins and minerals.
Our farmer friends from River to River Farm asked us to take a closer look at this vegetable this week and present some cooking options. So, here goes!
After some googling & asking around someone mentioned grilling the kohlrabi. We have a weekly grilling night with some co-workers so we figured we’d give it a try! We cut the kohlrabi into ~1/4 inch slices, brushed with olive oil, stuck them on skewers, and grilled for 10-15 min. They were amazing! We are definitely doing this again.
We often try foods raw first. We sliced the kohlrabi up and put some salt, pepper, and olive oil on them, They were good. I see us putting small pieces in salad in the future.
We love roasted veges. Toss an assortment of vegetables in a baking pan with olive oil and let your 350 degree oven do its magic for about an hour. With the kohlrabi, I’d cut them into 1/2 inch chunks.
We have been on a big Indian food kick lately. Preparing for some upcoming blogs posts…
I googled and found these two posts: Kohlrabi Curry & Kohlrabi Greens Curry – I knew we needed to try them both. We followed the recipe’s (minus the pressure cooker – as we don’t have one yet) and found both to be a bit bland – but good.
Kohlrabi and feta quiche
Plan on trying this recipe next weekend. Looks good to me!
So, those are some ways to use this great vegetable! Who would have thought something that looks vaguely like an alien could taste so good!
What have your experiences been with the kohlrabi? How do you prepare it?