Most kohlrabi aficionados are from Eastern Europe, where this vegetable is generally cubed and cooked in soups or stews, mashed along with potatoes and carrots, or creamed or sautéed. Delicious raw as a snack, kohlrabi tastes like a cross between a cabbage and an apple. The author prefers her kohlrabi raw with hummus or a dip, but she sometimes serves it cooked in a rich cream sauce and sprinkled with grated nutmeg or stir-fried with carrot slices and scallions and seasoned with fresh gingerroot.
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Growing Kohlrabi: The Forgotten Vegetable
Kohlrabi is crisp, crunchy, cruciferous and full of vitamins and powerful anti-cancer capabilities. If you are curious enough to grow it in your garden this year then you should really try this winning recipe, the kohlrabi stir fry.
Kohlrabi Stir Fry
4 medium kohlrabi bulbs
1 tablespoon butter or margarine
1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
2 tablespoons fresh low-fat sour cream
Peel tough outer skin from kohlrabi, then coarsely grate bulbs.
In skillet, heat butter and oil. Add garlic, onion and kohlrabi, and sauté for 5 to 7 minutes, or until kohlrabi is tender-crisp, stirring occasionally.
Add lemon juice, parsley, salt and pepper. Stir in sour cream. Serve hot.
