I ordered 4 bulbs and then they sat and stared at me until I got going with my weeks menu planning and they were looking like they needed cooking. So in my new "no waste" policy I decided to see if I could make a bake of sorts with them.
I had heard they taste like broccoli, so I thought of all the nice flavours that go with brassicas - smoked bacon, nutmeg, parsley, cream...yes!
These were turned into a delicious dish that was quick to make after peeling the awkward shaped vegetables...
Kohlrabi is indeed part of the Brassica family so it falls into a winter vegetables for my climate. The stem is the swollen part that you can see in the photo on the left. This is the edible part. If the leaves were fresher and perhaps more of them, I would have used them in a cabbage type meal.
So this is the recipe:
4 large kohlrabi bulbs, peeled and cubed
A large bunch of parsley
2 cloves of garlic
A packet free range bacon
3 egg yolks
Freshly grated nutmeg
Dry chilli flakes
Melt a tablespoon of butter, add the two crushed cloves of garlic and fry lightly. Add the chopped bacon and cook well.
Add the cubed kohlrabi and toss in butter then allow it to cook gently until slightly cooked. Turn your oven on to 180 deg C.
While that is cooking, mix the cream with some salt and pepper and egg yolks and about a handful of grated parmesan as well as the chopped parsley and nutmeg.
When kohlrabi is soft add to a baking dish, pour the sauce over, pushing the vegetable under the sauce.
Bake for about 30 mins. Serve warm with a salad.
And yes, it does taste like broccoli!
|Linking up at Simple Lives Thursday|