Kohlrabi may be one of the weirdest looking veggies in the farmers market but it is also one of the most underrated. It has a bright peppery freshness with a similar texture to a broccoli stalk.
Once peeled of its bright purple or pale green skin, kohlrabi can be eaten raw like cabbage grated, julienned or sliced and tossed in a creamy dressing for a memorable slaw. Otherwise, boil or steam the bulb and mash up like potatoes. The long stalks and leaves are much sweeter than the bulb and can be prepared in a variety of ways. Its available fresh at the market from as early as May to as late as December.
A simple preparation for stuffing larger bulbs with a combination of sweet shallots and herbs makes a wonderful side dish.
Stuffed Kohlrabi
Adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Serves 4.
Ingredients:
4 kohlrabi bulbs
3 tablespoons unsalted butter
cup chopped shallots
teaspoon salt
Freshly ground pepper, to taste
1 tablespoon chopped fresh parsley
Method:
Trim and peel the kohlrabi. Bring a pot of lightly salted water to a boil, and add the kohlrabi bulbs. Simmer until tender when pierced with a knife, 25 to 30 minutes. Rinse them under cold water and drain. Set aside.
Preheat the oven to 350. Butter a baking sheet and set it aside. Melt the butter add shallots and saute over very low heat, stirring occasionally, for 10 minutes. Let cool.
Carefully scoop out the centres of the kohlrabi bulbs, leaving a shell inch thick (or thicker). Mash or puree the kohlrabi centres, and combine with cooked shallot, parsley, and salt and pepper, to taste. Fill the shells with the mixture, mounding it slightly. Arrange on the baking sheet, and bake until the tops are golden, 30 minutes.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. EatLocal.org, JennChicCooks.com
