Thursday, July 05, 2007

K is for Kohlrabi

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This is a vegetable that knows how to make an entrance. I saw them piled up in a basket which looked like a graveyard of old Sputniks. These long green antennae spring out of a smooth dome, the size of an orange. The name Kohlrabi derives from the German for cabbage-turnip, where they have been popular for thousands of years. They have had a few knocks along the centuries, being labelled cattle fodder. Now they're enjoying something of a revival.
I took tham home on the bus. I half expected them to climb out of my bag with their long green limbs and launch an invasion of planet earth. When I got them into my kitchen, the children were impressed. Anything that looks as if it is an alien extra from Doctor Who gets brownie points in our house.
The Kohlrabi is incredibly versatile. It may look a little scary but you can saute, steam, roast, bake, stirfry or simply grate it and eat it raw. The green leaves and gangly stems can be eaten as well, like any green. But some Kohlrabi fans claim that the real flavour of this vegetable only emerges when it is cooked. So we tried out a recipe from Helen at Linscombe Farm in Devon for Kohlrabi in carrot cream sauce. The Kohlrabi was soft and tasted sweet. Freddie's score was 7 out of ten.
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9 comments:

  1. When Cerys was born, we tried to do everything the right way ehich meant steaming and puréeing every fruit and vegetable around. I can remember doing that with Kohlrabi and it became one of her favourites at the ripe age of 6 months! I was so proud. Since then, I've mashed it roughly, stirred in a little sour cream and fresh tarragon. Serve it with pork chops or a steak, seems to work a treat!

    Cheers
    David

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  2. We recieved on of these in our Veggie box this week. I was wondering what to do with it. Thanks for the inspiation!

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  3. Hi guys, I named a special recipe for you today. It's in the Zs so you're not there yet but here you go, it's Easy Peasy Cheesy Zoosy-Keesy-Neesy!

    Your friend in vegetables,

    Alanna from St Louis in the USA

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  4. Anonymous2:22 PM

    I just found your blog...great site! Thanks!

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  5. schmoof3:21 PM

    Do you have a recipe for the carrot cream kohlrabi? or any others which bring out the best in the veg? I'd like to try it out.

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  6. Do you know I've never had kohlrabi! I 'm shamed by Freddie's sophistication! I'm off to get some now, plus some kale for chips.

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  7. Yes Schmoof - if you double click on the underlined recipe link in the post it will whizz you through to the farm site with the recipe there for you.
    They also have a coleslaw type recipe but having looked at lots of kohlrabi recipes - this one at least attempted to bring out th flavour through cooking.

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  8. Charlotte, this will interest you. I blogged about it this afternoon.
    http://www.washingtonpost.com/wp-dyn/content/article/2007/07/04/AR2007070400809_4.html

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  9. I am down fior the jicama and kale, but this... just looks off. Still, if I can find one, I'll try it. :)

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