Monday, July 8, 2013

Kohlrabi - from the garden to the table

This year is the first year that I grew kohlrabi in my garden. I like a variety of vegetables and I enjoy trying new to me foods. Kohlrabi is popular in Central European and Asian cuisine. It can be eaten raw or cooked. It is described as having a similar flavor to broccoli, mixed with cabbage and radish.

I read that it should be eaten when it is on the young side. The bulb that grows above the ground should be eaten when it is a little smaller than a tennis ball.

I kept a close eye on my kohlrabi and picked these when I felt they were ready. I brought them inside and pulled off the leaves. Then I peeled them with a vegetable peeler and sliced them into thin, round slices.

Then I put them in a small baking dish with a little diced onion, a drizzle of coconut oil, and a sprinkle of salt and pepper.

I baked them in the oven at 375 degrees for about 40 minutes. I covered the dish with aluminum foil for the first 25 minutes. Then I let them finish cooking uncovered for the remaining 15 minutes.

I enjoyed the kohlrabi. It was tasty. I will plant it again in my garden.

Do you grow kohlrabi in your garden? If so, how do you like to serve it to your family?


  1. We are just starting to experiment with our garden, but kohlrabi didn't make the list this year. I did grow up with it in our family garden though! Being Indian, it is a standard vegetable for me. I like to cut it in cubes, add cubed potatoes and peas, and cook with some onion and season with salt, pepper and a little turmeric for color and flavor. I'll sometimes throw in some cumin also. It's never quite the same twice since I'm not good at actually sticking to a recipe. :)

    1. That sounds delicious, Rakhi. I will have to try your recipe soon.


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