When I was a youngin’ growing up in Florida I remember eating tons of kohlrabi, chicken wings (always with a pot of Frank’s!), kale and pasta with parmesan. Simpsons playing on the TV in the background.
Kohlrabi seems like such a random thing! I realized today I hadn’t eaten one in years, so I picked it up, along with some red chard, and decided to have a go. At home I had a little leftover red wine, so I cooked the diced kohlrabi in olive oil, red wine and garlic until it was almost done. Then I added the red chard and cooked for a few more minutes. Once the vegetables were cooked I added the cooked orzo and a few squirts of lemon juice, but the mixture seemed too red! The kale was originally an addition just to add some color, but I think it really made the dish. Seasoned only with sea salt.
I’m a big believer in pastas that are more vegetable than pasta!
I’d previously only had kohlrabi cooked and sliced with salt, so it was fun to put it in a dish. Does anyone else cook with kohlrabi regularly?
January 7, 2013 at 16:43
I’ve never had kohlrabi! Well, now I know a new food I need to try.
January 8, 2013 at 09:44
But … you’re like the vegetable queen!! I think you’ll love it. It’s so tasty!! Let me know when you do!
January 8, 2013 at 08:11
me, too – I’ve never tried it. Do you treat it like any other root vegetable to cook it?
January 8, 2013 at 09:45
You gotta try it! You can roast it or fry it up. Yeah, pretty much like any other root. I think even though it was good in this, I prefer it plain with salt because the flavor is rather mild and you can appreciate it more on its own.