This is one impressive vegetable.
I’ve never grown kohlrabi before, but I will definitely do it again. If only I can figure out how to cook it.
G. S. Kenney Author
Thousands of words, millions of words' worth of pictures
This is one impressive vegetable.
I’ve never grown kohlrabi before, but I will definitely do it again. If only I can figure out how to cook it.
So, how DID you cook it? I have never made kohlrabi. Come to think of it, I don’t think I have ever even had it.
There are a number of good-sounding ways to cook kohlrabi. You can “oven fry” them like oven-fried potatoes, and you can puree them with garlic, as you would turnips. You cook the leaves just like kale, of which it’s a relative. But as for how *I* cooked it–I didn’t! It’s utterly wonderful raw, and it never seems to last long enough to get cooked. I peel it and slice it into salads, or eat it as a snack while I’m cooking. It has the crispness of a good fresh Granny Smith apple and tastes, well, as mild as a cucumber but somehow slightly turnip-like. Caution though: My garden kohlrabi are on the small side. I’ve seen them much bigger in stores. Those would definitely have to be peeled, and I don’t know if they would be as wonderfully crisp or not.