| KOHLRABI |
Kohlrabi is a relative of broccoli. The edible globe is actually a
swollen stem with a delicate and unusual flavor similar to a mix
between a cabbage and a turnip. Wash and trim off any woody
portions and peel the skin before using. Here are a few ideas on
cooking with kohlrabi.
Sauté grated with butter and add herbs or curry.
Cut raw for vegetable trays or grate raw over a salad.
Mash cooked kohlrabi, mixed with cooked potato, form into
patties and fry in butter.
Add sliced or cubed to soups and stir fries.
For an alternative to coleslaw combine grated raw kohlrabi and
carrots with toasted sesame oil and sesame seeds. Add spices to taste.
Use leaves as you would kale.