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Sunday Food: Kohlrabi

 

Kohlrabi

(Picture courtesy of pressebereich Dehner at flickr.com.)

Not surprisingly, not a lot of people I talk to are familiar with Kohlrabi.   It’s a pretty strange plant in appearance, and the part we eat is a green nutty growth that sprouts just above ground level, surrounded by not too attractive big leaves that we don’t eat.   It looks like something wrong with a stalk, almost like a tumor.

With that said, the nut or apple as you may call it is quite crunchy and has a good flavor.

If you want to try cooking it, this is simple and doesn’t ruin it.

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

I found out by visiting the butterfly garden at the Smithsonian that it attracts butterflies, and I have one planted in the flower bed for them to visit.

If you haven’t  tried it, you may have to grow it yourself, as I have yet to see it in stores.

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.

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