24 August 2008

Kohlrabi: The Sputnik of Veggies

I'm really appreciating the limited season of some veggies this year. For example: kohlrabi, which is seemingly part turnip, part cabbage and looks a lot like sputnik:

It's been missing from the farmer's markets for a week now, and I never really got to experiment with it.

Kohlrabi with Tomatoes, Pseudo Indian Style
Probably adapted from Madhur Jaffrey's, World Vegetarian (1999), but only because this is how she cooks most veggies in the book, so I gave it a try.

  • 3 green kohlrabi heads, trimmed and skinned (you have to be thorough about trimming the skins off, the skin is very tough).
  • 1 tsp. of cumin seeds
  • a few dried hot chiles
  • 3 cloves crushed garlic
  • 2 cu. of diced tomatoes
  • veggie stock
  • salt, pepper
Heat a few tablespoons of oil in the pan, saute the cumin seeds and chiles until the chiles look dark brown. Add garlic and saute for a minute longer before adding the kohlrabi. Stir in the tomatoes and about a 1/2 cup of veggie stock. Season with salt. Cover ands simmer until the kohlrabis are tender. You may need to add more stock, or you may need to remove the kohlrabis and reduce the liquid to make a sauce.

Stephanie's Kohlrabi Slaw was an awesome mix of kohlrabi, apples, radishes and some onion run through a mandolin and dressed with oil and vinegar.

A quick pickle of kohlrabi would have been good too.

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