This was a last minute addition to the week 4 box for the Granor Farms full share members. It will be our first time cooking with it, but I've heard you just peal it and then can slice it thin and eat it raw as well as steam or saute it. We're looking forward to giving it a shot.
We did the kohlrabi as a slaw. We peeled then grated the kohrabi and added chopped fennel, garlic scape, radishes, almonds and then tossed it with a little balsamic vinegar and olive oil. It turned out pretty good, we'll keep playing with it a bit.
ReplyDeleteWe've done two additional preps with the kohlrabi. First we did the potato/kohlrabi pancake recipe that Jesse sent with his update.
ReplyDeleteThen last night we did a hash, again pairing with the potatoes and adding in onion and bell pepper. This was really good with a little hot sauce.
The key with both of these is to squeeze out as much water from both the potatoes and the kohlrabi. I used cheesecloth, but a clean dishtowel works just fine too. If you don't you'll have a tough time getting either of these to crisp up.
I incorporated the kohlrabi into the shrimp & chorizo hash I made for Mondvol last weekend. Thought it worked nicely!
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