Another day in food education! Each Saturday I visit a non-descript fruit and veggie store tucked away in the bowels of my neighbourhood – owned by an North Indian immigrant who always has the freshest and most interesting traditional veggies (we’ve actually developed a relationship where he calls me the day he receives his fresh stock of organic okra and courgettes!). He also often educates me on how to cook them, mostly, with a North Indian flavour.
Today I bought the usual and at the check out, passed the beetroot, which I thought were a bit odd coloured but took them all the same. Paying for my fresh supplies, he asked me if I knew what the “beetroot” were, and I immediately uttered beetroot! The man grinned at me and that’s where the conversation took a meaningful education in Kohlrabi! Which he explained, is actually a bulbous variant of cabbage – I was totally gobsmacked and on careful inspection, noted the different colouration as well as the thickened skin and unusual labyrinth of “stems” around it.
I walked out of the store 15 minutes later, adequately educated about Kohlrabi and with a recipe too!
There are two ways that I prepared this amazing veggie, one way, a mashed and the second, like braised potatoes – the latter impressed me immensely! Kohlrabi potatoes indeed! You may off course also use this amazing bulb in salads, washed, sliced, or grated, they add bulk and taste to your salad.
Kohlrabi Mash
Trim the leaves off the kohlrabi bulb, if preferred, remove the thickened skin with a vegetable peeler, slice it into two or four pieces and steam or boil until tender, about 15 minutes. Mash the cooked kohlrabi into a puree, add about a tablespoon or so of almond or coconut milk and/or ghee, and Himalayan or Sea salt and black pepper to taste. Yummy!
Braised Kohlrabi
Ingredients
3-4 Kohlrabi bulks, peeled, washed and roughly chopped
1-2 tblsp extra-virgin olive oil
1/2 a small onion, finely sliced
1/2 to 1 tsp crushed, fresh garlic
1/4-1/2 tsp cumin seeds
1 red cayenne chilli, chopped or 1 dry chilli / crushed chillies (optional)
Himalayan or Sea Salt to taste
Fresh coriander for garnish
Here’s How
- If preferred, as I did, steam the kohlrabi in a steamer for about 15 minutes to soften
- To a non-stick pan or pot on medium heat, add in the olive oil and heat.
- Now add the cumin seeds, allowing it to sizzle for a few seconds before adding the onion, chilli and garlic and cooking through till the onions are softened and translucent.
- Add in the kohlrabi and mix the ingredients together. Reduce the heat. You will need to add in small amounts of boiling water to prevent burning.
- Season with salt and pepper and cook until done.
- Garnish with fresh coriander and serve on it’s own or with a protein of choice.
Enjoy!