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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?

2 comments:

  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. :)

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

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