Saturday, May 21, 2011
Cooking with Kohlrabi
This time the vendor, (also looking for cooking suggestions) convinced me to buy the stuff one more time and give it a go. As fate would have it, Kohlrabi seems to be "The hot new vegetable," and miss Martha herself did a full page spread on it in the June issue of Martha Stewart Living magazine. Three ways to prepare Kohlrabi are provided, all very different, and all easy. I decided I would try all three.
Kohlrabi is a brassica, long ago modified from wild mustard greens. The hard ball at the base has a texture somewhat like the base of a large head of cabbage, but somehow more starchy. The flavor can vary somewhat depending on the variety ranging from ever so slightly spicy, to a fresh slight cucumber flavor. Both the base and the greens are edible. The three Martha recipes utilize all the elements of kohlrabi, which is great fresh, baked, or sauteed with the greens.