Kohlrabi Take 1

I was looking for something new to try and noticed the kohlrabi in the produce section. I had no idea what it was or how to cook it, but hey, there is always the Internet.

Kohlrabi is in the cabbage family, with a texture much like broccoli. In fact, it is in the same family as broccoli, kale, cauliflower, and brussel sprouts, and is very, very nutritious.

Cooking with it is a little tricky. It has an extremely fibrous coating around the central part you eat that you need to get rid of because it does not soften as you cook it. Kohlrabi is excellent cooked or raw.

I cut it like I was making fried potatoes, partly because I saw a recipe for kohlrabi fries. I liberally coated the kohlrabi slices with sumac and hot Hungarian paprika. Once it was browned, I added the greens from the kohlrabi, which have a slightly bitter, slightly peppery flavor. A splash of red wine.

Once it was off the stove I added raw quartered tomatoes from the garden and mixed them with the cooked kohlrabi to provide a texture contrast .


It was all served over bulgar cooked in vegetable broth.


Nice colors and pretty tasty.