Kohlrabi: WTH?
Kohlrabi isn’t just super nutritious, it’s super- duper nutritious. And delicious. And did we mention easy to prepare? If you can peel and core an apple, and boil water, you can cook kohlrabi.
What is it? Well, it’s a member of the cabbage family, sort of a turnip-cabbage that grows above ground, with a sweet, delicate flavor. It’s usually boiled and served with a light sauce, which we will be getting to in just a minute, but it makes a really good slaw, too. And please oh please don’t throw out those leaves! Use them like collards or kale. They’re even better, in fact.
Kohlrabi in Its Own Sauce
Serves 4
There are all kinds of fancy pants recipes on the net for Kohlrabi, but the beauty of this dish comes from its simply being made all in one pan. You actually get to enjoy the flavor of the vegetable without all the pretentious frou-frou of pickled slaw carpaccio kohlrabi fritters. Man. Lighten up a little.
Trim the leaves from the bulb and peel it like a potato. The core in one of these things is slightly tougher than a two by four. You will want to rid yourself of it. Quarter the peeled bulb from top to bottom, and lay the pieces on the counter, then use a knife to cut out the hard core center.
Put the water on to boil and salt it a little, then thinly slice the kohlrabi quarters and put them in the boiling water. Meanwhile mash the flour and butter together with a fork. Get it nice and smooth. When the kohlrabi is almost tender stir in the butter paste a little at a time. Continue to simmer a few more minutes, until the kohlrabi is tender and the sauce comes together nice and light. Taste the sauce for salt and pepper and serve.
That’s it. Oh, those leaves? Click here for a great recipe. Sub the kohlrabi leaves for kale in the post under Rolling Hills Farms Garlic Honey Vinegar.
