Kohlrabi: We grow a hybrid variety called Kossak
Kohlrabi is a member of the turnip family and, for that reason, is also called cabbage turnip. It was first grown in Europe around 1500 and was imported into America 300 years later. Like the turnip, its white bulb like stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's available from midspring to midfall. The Kossak variety grows to 10 inches wide with no trace of woodiness. Will keep in the refrigerator more than a month. Kohlrabi is best steamed, but can also be added to soups and stews as well as used in stir-fry.
Rich in potassium and vitamin C.
Preparation and serving:
Trim off root ends and vinelike stems. Wash kohlrabi and pare. Cube or cut into 1/4-inch slices.
Kohlrabi can be boiled, baked, steamed, fried or dressed with a sauce.Young kohlrabi may be eaten raw in salads or cut in julienne strips and marinated in French dressing.
- 4 med Kohlrabi bulbs
- 1 tb Butter or margarine
- 1 tb Olive oil
- 1 Garlic clove -- finely chopped
- 1 md Onion -- chopped
- 1 tb Lemon juice
- 2 tb Parsley -- chopped
- Salt & freshly ground pepper
- 2 tb "Lite" sour cream
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
Yield: 4 to 6 servings.