What is Kohlrabi? Its this:
Remember how I said that I have a bad habit of buying things at the grocery store that look interesting? I've never had Kohlrabi before; I didn't know what it looked like, and I certainly did not have a clue what to do with it.
Research has told me this. Kohlrabi is German for cabbage turnip. People often refer to Kohlrabi as a root vegetable but its not - it grows just above the surface. There are 2 types of Kohlrabi - green ones like I got, or purple ones which are supposed to be sweeter. My grocery store did not sell the purple ones, had they I probably would have gotten them instead just for the color! Anyways, I read in a lot of different books about Kohlrabi (at the bookstore) and at a few websites online, and there is conflicting information on how to best cook it. So, whats a blogger to do? Experiment!!
Experiment Number 1
I made Easy Baked Veggies and sliced 1 Kohlrabi bulb to go in them. The Kohlrabi was the only green veggie in this particular batch so when it was done I was able to try it - I just picked out a few small pieces. It tasted like broccoli - not exactly but similar enough. It was pretty good, but the outer skin was still a bit tough in a few places.
Experiment Number 2
I sliced off the hard end of the remaining 2 Kohlrabi bulbs and peeled them a bit in places that looked like they wouldn't be good for eating. I learned 2 things: its HARD to slice off that tough piece on the end, especially if you are cutting close to it, and its hard to peel Kohlrabi. More research after this experiment resulted in finding out that the smaller the bulb the more tender the skin - perhaps my bulbs were so tough because they were big? Anyways... I threw them in a pot of boiling water (w/ a touch of chicken broth, some pepper, some misc. seasonings) and this is what they did:
They just floated there upside down the whole time! So, I put a lid on them to help cook the top (or more accurately the bottom.) After a lot of boiling they looked like this:
and here I cut one open so you can see the inside:
Then I took a bite. Verdict? Not very flavorful. It was more flavorful baked, but overall softer boiled. There is still the part that was around the tough end that I cut off - that part did not soften up at all when I cooked it - so next lesson learned, cut off a lot so that the entire thing gets soft when you cook it. In this picture I was trying to show you how you can still kind of see where the tough end was ...its a semi circle:
In the end I think I need more practice with this particular veggie. Maybe some steaming, or stir frying? For now, however, I am out of Kohlrabi so you guys probably wont see any more for a while.