). But wait. How would they be buttery or spiked with something bacony? Or pickled perhaps, shredded to death in a green papaya fashion. Not that I’ll really follow through, but go ahead and tell me what you would do.
Full Version: Kohlrabi
I got some bastardly [the low class cabbage and turnip got nasty] bulbs of Kohlrabi Saturday at Courthouse. I'm totally enamored by the unique crunch— radishes, turnips, jicama, parsnips, rutabaga, wacky roots from Japan— so the minute my teeth sunk into the kohlrabi's cool earthy flesh, I was sold. Aside from enjoying peeled raw, I suppose one might turnaround some decent slaw or could cook 'em up with curry and spice (cauliflower ). But wait. How would they be buttery or spiked with something bacony? Or pickled perhaps, shredded to death in a green papaya fashion. Not that I’ll really follow through, but go ahead and tell me what you would do.
). But wait. How would they be buttery or spiked with something bacony? Or pickled perhaps, shredded to death in a green papaya fashion. Not that I’ll really follow through, but go ahead and tell me what you would do.
QUOTE (Meaghan @ Sep 18 2006, 10:10 PM) 
I got some bastardly [the low class cabbage and turnip got nasty] bulbs of Kohlrabi Saturday at Courthouse. I'm totally enamored by the unique crunch— radishes, turnips, jicama, parsnips, rutabaga, wacky roots from Japan— so the minute my teeth sunk into the kohlrabi's cool earthy flesh, I was sold. Aside from enjoying peeled raw, I suppose one might turnaround some decent slaw or could cook 'em up with curry and spice (cauliflower ). But wait. How would they be buttery or spiked with something bacony? Or pickled perhaps, shredded to death in a green papaya fashion. Not that I’ll really follow through, but go ahead and tell me what you would do.
I would beg Brendan Cox for the recipe he uses for the Kohlrabi slaw he serves with his duck confit.
). But wait. How would they be buttery or spiked with something bacony? Or pickled perhaps, shredded to death in a green papaya fashion. Not that I’ll really follow through, but go ahead and tell me what you would do.
Throw away the hard, cordlike stalks, but not the leaves. If they're in good shape, you can treat them like any leafy green. I used my first set this past week in soup and parboiled and chopped, as a bed in a cooked salad.
I also read that kohlrabi is very good shredded as a quick stir-fry with garlic and ginger.
I also read that kohlrabi is very good shredded as a quick stir-fry with garlic and ginger.
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