What is Kohlrabi?
Despite its appearance, kohlrabi is not root vegetables.
Its in the cruciferous family, and is a cousin of cabbage, broccoli and cauliflower.
Its kind of like jicama, with a dense starchiness and sweetness, and a broccoli- or cauliflower-like root.
Kohlrabi, in the garden, looks completely different than it does at the farm stand.
Each year, I plant entirely too many, wooed by their unintentional cuteness.
At harvest, those extra leaves and stems are cut off, so youre left with the orb.
Theyre also low-calorie and relatively low-carb, with a pretty decent amount of fiber.
If you only end up with one or two kohlrabi, grab your mandoline and get to slicing.
Because of its crunch, kohlrabi can stand up to a dressing in a raw salad well.
(They should call it kohl-raw-bi.)
Toss all the vegetables together.
Toss with the slaw and refrigerate until time to serve.
Garnish with chopped cilantro if you care to.
Make a mash
If you like mashed potatoes, mashed kohlrabi is a unique and welcome alternative.
It has the same consistency as a mashed cauliflower, with a little more bite.
As with cauliflower, kohlrabi mash doesnt require dairy to give it body, although it certainly doesnt hurt.
you might mash it effectively on its own, or with broth for extra flavor.
Season the water with the Better than Bouillon and add the kohlrabi.
Simmer for 20-30 minutes, until it can be easily pierced with a fork.
Drain and return the kohlrabi (without the broth) to the pot.
Season with salt to taste.
Chop the dill and add it to the mash, stir it in and serve.
It takes on sauce spectacularly, but a little parmesan is all you need.
Marinate the slices in olive oil and garlic for at least 3 hours.
I put them on the very back of the grill, and turned off that particular section.
terminate the lid, and allow them to cook for 8 minutes on each side.
