So, I bought a Kohlrabi …simply because it looked weird.
When I asked what to do with this strange-looking vegetable, the woman next to me said she slices it and adds it to salads; the farmer behind the table tells me it tastes great in slaw; some claim it tastes like brocoli stalks, others say a potato or an artichoke.
Now I’m intrigued.
I experiment with my kohlrabi bulb on Sunday, a rainy and windy day. And although the salad and slaw options were interesting, I was jonesing for something warm and comforting. A quick online recipe search surfaced the ideal rainy day recipe.
Baked Kohlrabi with Parmesan
Modified from Allrecipes.com Roasted Kohlrabi
1 Kohlrabi bulb
2 tsp olive oil
salt and pepper
Handful of shredded parmesan (good quality)
Peel the bulb (apparently the greens are also edible..mine didn’t come with greens)
Slice bulb in 1/4″ thick slices
Mix the olive oil, salt and pepper in a small oven-proof dish; add the kohlrabi slices and toss
Bake in a 400 degree oven for apx. 25 minutes
Sprinkle with parmesan cheese, bake 5 minutes
Serves 2 as a side dish
So, what did we think? Delicious…nice change of pace, tasted like brocoli stems with a slightly different texture.
If you are looking for a new vegetable to add to your basket, Kohlrabi is certainly worth a try (and, it’s high in Vitamin C and dietary fiber, and low in calories!)