Dear Kohlrabi, where have you been all my life? You are so funny looking, intimidating, yet taste so good. (If you didn’t know it by now, yes, I tend to be a little on the dramatic side.)
So I got my first ever Kohlrabi in my farm box last week. I had never seen one in my life. They are green (they also come in purple), round (about the size of a softball) and have stems sticking out from all over making them look like small alien heads. So fun!
I finally decided to tackle the Kohlrabi. When cooked it looks and tastes like broccoli stems, but it’s white instead of green. I made a cheesy Kohlrabi bake, I only had one so I tweaked the following recipe by Jennifer from Mother Thyme that I found on the Tasty Kitchen website.
My tips (and I am no expert) for cooking Kohlrabi…
- Make sure you peel it well. If you leave some of the peel on you’ll notice harder spots when biting into it. It’s not bad, just a weird, unexpected texture.
- It takes a while in the oven, check it to make sure it is tender. I kept adding time to my oven.
Do you have any favorite Kohlrabi recipes? I will be getting some cabbage and red beets soon and would love to hear how you prepare them.
Until next time!