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6/6/13 Market Harvest News! Market is open for ordering!
According to the “Huffington Post article”:, it’s easy to see how kohlrabi could throw you off your game the first time you see it. It looks like someone teleported a vegetable from Mars right into your kitchen. But in truth, kohlrabi is incredibly versatile. Kohlrabi, cabbage, Brussels sprouts and kale are all cousins, so you can expect that any flavor that goes nicely with one, will be lovely with the other.
After asking a formerly vegetarian friend what she likes to do with kohlrabi best, she said, “Honestly, just peel it, slice it, sprinkle it with salt and eat it raw.” We love her style and hope you follow suit. You can basically treat kohlrabi, both the green and purple varieties, like a sweet, overgrown radish. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it’s soft.
“Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese.” — WSBLEND
Serves Three to Four
(received 4.5 stars out of 5 in 77 ratings)
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Adapted from Allrecipes.com
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