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Post by OnlyMark on Mar 27, 2010 12:32:01 GMT 2
I'm starting to be able to get kohlrabi here now. I used to eat it in Germany but usually raw. What would you do with them?
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Post by trentt on Mar 27, 2010 13:12:51 GMT 2
Raw or steamed are my favorite ways. Parboiled is good too. I peel the "bulb" part of course, but the green leaves at the top are also edible and nutritious!
But raw is probably the best way to appreciate their light, sweet flavor ... with a dash of salt and pepper, or else with a dip made of pureed garbanzos, yogurt, drizzle of olive oil, salt & papper, lemon juice.
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Post by ninchursanga on Mar 27, 2010 19:57:38 GMT 2
I love Kohlrabi!! Steamed with a Sauce Hollandaise, mmmmmhhhhh!
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Post by mockchoc on Mar 28, 2010 7:06:37 GMT 2
Oh this thread made me wanting to try them. Will next time I see them.
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Post by OnlyMark on Mar 28, 2010 12:08:23 GMT 2
I had it just raw this time with a little salt and pepper. I'll buy more when I go again.
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Post by auntieannie on Mar 28, 2010 13:37:55 GMT 2
Oh, I so would like to get one in our veggie box! We had some a long long time ago and we tried them quickly panfried with sour cream and fresh herbs. So springtimey!
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Post by trentt on Mar 28, 2010 15:43:18 GMT 2
I'm growing a variety this year called Kossak (in addition to the old favorites - White Vienna and Purple Vienna). The bulbs are huge, about 2 - 3 kilos. Yet the flesh isn't woody or cracked, it's all just as sweet and crisp as its smaller brethren.
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Post by missalaska on Mar 29, 2010 18:31:38 GMT 2
Steamed we get the variety with the purple hue
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Post by OnlyMark on Mar 29, 2010 18:40:39 GMT 2
That's what I had, the purple one. I'll get more soon hopefully.
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Post by princessofpenguins on Mar 31, 2010 20:01:38 GMT 2
I ate this a lot when I was a kid. Usually as part of a stir fry...
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