If you have ever seen this odd looking vegetable in the store or farmers market and have wanted to try it, but have had no clue how to cook it, here is your answer!
Kohlrabi is turnip like in taste and is native to Eastern Europe. The “globe” portion of the vegetable is the part generally eaten, and contains high amounts of both Vitamin C and Potassium.
Although kohlrabi can be eaten raw, in soups and other casseroles, this recipe is a great and simple way to enjoy this odd looking veggie. Recipe adapted from one in “The Organic Cook’s Bible”.
2 pounds kohlrabi
3 tablespoons unsalted butter or butter alternative
1/2 teaspoon Florida Crystals (or sugar)
3 tablespoons all-purpose flour (regular or gluten free)
1/2 teaspoon fresh parsley, chopped
1/2 cup vegetable stock
Bring a large pot of slightly salted water to a boil. Add the kohlrabi and boil for 15 to 20 minutes, or until they are soft when pricked with a fork. Drain, let cool, then peel.
Melt the butter in a skillet over medium heat, add the sugar and stir until the sugar browns slightly. Blend in the flour and parsley. When the flour is well saturated and bubbling with hot butter, add the stock and bring to a boil.
Add the peeled kohlrabi and stir until they are heated through. Serve immediatley.
Recipe by Michelle
Photo credit: broadbranchfarmcsa.wordpress.com