Meaghan Posted September 19, 2006 Share Posted September 19, 2006 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. Link to comment Share on other sites More sharing options...
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