Favorite Kohlrabi Recipes, Please.
Hey kids,
I've never cooked kohlrabi before, but my husband is fascinated with the stuff. He's pointed to it in the market before and asked if I knew what to do with it. I don't, but I'm not afraid of trying it. I've searched online and many of the recipes seem to be salads or Indian inspired. I'd rather not buy tamarind paste, curry leaves and other specialized spices if I don't have to. Don't get me wrong, I love all kinds of curries and Indian food, but I eat out for that usually. And salads are not my husband's favorite.
If someone has a tried and true recipe, I'm all ears.
Oh, and is the whole thing edible? Should I buy big ones or little ones? Peel them or not?
Thanks gang!
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5 Comments:
Peel them. Bigger ones tend to have stringy fibers inside that are not fun, so get the smaller ones. And sometimes there's a woody layer just inside the outer skin. Mostly on the root end.
I like them just steamed or boiled, and served with a little butter, salt and pepper.
dbcurrie at 2:32PM on 10/31/08
Yes, the first step is peeling them well. I've never thought of cooking them and serving with butter but I bet that's good!
I grew up eating them raw in a salad; mostly shaved (try a mandolin (sp?)) with shaved fennel, scallions, fennel sprigs, fresh dill, fresh parsley, and a simple vin.
It is a very fibre-ous vegetable; I would prepare them cooked the same way/amount of time as a turnip maybe?
hungrychristel at 2:52PM on 10/31/08
I usually peel them and then slice/cut them into matchsticks. Heat up some olive oil along with a couple of crushed garlic cloves and a few slivers of ginger. Then throw in the kohlrabi, sautee for a minute or two, add some salt and half a cup of chicken stock, put the cover on, and steam for 5 minutes or so (or just until as tender as you like).
I like most veggies cooked over raw but doing it the above way retains the natural sweetness of the kohlrabi.
Jacquie at 4:06PM on 10/31/08
We are fond of the peeled globes sliced about like french fries and then sprinkled with lemon juice, a little salt and chili powder. Great finger food. BTW, the inspiration came from similarly prepared jicama.
Just a couple of weeks ago I created a cream of kohlrabi soup by substituting same for the usual brocolli and/or potatoes. Can't remember what herb I used but just about anything would work. It became an instant success!
czken at 8:11PM on 10/31/08
Very enlightening so far. Thanks. I'm feeling better equiped/informed about the whole kohlrabi situation.
wookie at 10:15PM on 10/31/08