Kohlrabi
Compost-fuelled spacecraft (hovering)
A leafy shot-put (for hurling)
Kohlrabi
Exotic-sounding
Worthy of a rolled "r"
A leader among vegetables
Kohlrabi
Purple inner-tube skin
Water-resistant
A bobbing bouy
Kohlrabi
Tastes like turnip.
- EW
The most interesting-looking vegetable in the garden at the moment is the kohlrabi, which is a member of the brassica family.
You mostly eat the big purple bit, but the leaves are pretty good too - I'd say sweeter than kale, and just as well.
The inside of the bulb is light green and quite juicy. It's very much like a turnip, but maybe a bit more fibrous. Although the earlier you pick them the less stringy they are. The stalks are strangely translucent inside, but good to munch on when you're cutting up the rest.
This season's the first time I've grown kohlrabi, so I'm still experimenting with it in the kitchen. Ideas very welcome!
So far the best thing has been kohlrabi rosti, with some chilli and ground ginger in it - this idea came from Farmer John's Cookbook - The Real Dirt on Vegetables, by US farmer John Peterson who runs a community supported agriculture farm.
I've also made kohlrabi and potato mash, and eaten lots raw. Fortunately it doesn't seem to have the same impact on the bodily functions as raw turnip.
But I suppose if you ate enough of it...
You mostly eat the big purple bit, but the leaves are pretty good too - I'd say sweeter than kale, and just as well.
The inside of the bulb is light green and quite juicy. It's very much like a turnip, but maybe a bit more fibrous. Although the earlier you pick them the less stringy they are. The stalks are strangely translucent inside, but good to munch on when you're cutting up the rest.
This season's the first time I've grown kohlrabi, so I'm still experimenting with it in the kitchen. Ideas very welcome!
So far the best thing has been kohlrabi rosti, with some chilli and ground ginger in it - this idea came from Farmer John's Cookbook - The Real Dirt on Vegetables, by US farmer John Peterson who runs a community supported agriculture farm.
I've also made kohlrabi and potato mash, and eaten lots raw. Fortunately it doesn't seem to have the same impact on the bodily functions as raw turnip.
But I suppose if you ate enough of it...
love to try some of the young leaves. and slice the bulb very thin, soak in hot water for 20 mins, dry then fry for the best crisps season with a little truffle salt for that extra touch of class.
ReplyDeleteThanks for the crispy suggestion Simon....but the truffle salt? That really takes the brassica to a higher level. Do you think kohlrabi would really deserve it?
ReplyDeleteE.
think of it as formal clothes for brassicas.
ReplyDelete