I confess, when I pulled this beautiful purple vegetable out of our CSA box this week, I had to sit an think for a moment about what it could be. My kids guessed it instantly: a mandrake!
In fact, purple kohlrabi is a member of the cabbage family, even though it looks more like a turnip. While popular in many German and South Asian dishes, it is often overlooked in North America, which is a shame because its beautiful color and mild flavor gives it many uses—raw or cooked.
Here are our top five:
1) Shredded or grated and added to a salad
2) Sliced and served in a raw veggie and dip platter
3) Sliced and steamed with butter and a dash of salt
4) Added to a stir fry
5) And served just about anyway you would a turnip: in turnover and fritters, in a vegetable soup, or mashed and smashed with potatoes.
For a quick tutorial and other great ideas for preparing kohlrabi, visit this primer at The Kitchn.
What are your favorite ways for eating kohlrabi?
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