It appears I was channeling Dr. Seuss when I was shopping for produce this week. I had no idea what to do with kohlrabi; I wasn’t even sure of what it was. But it was so neat looking that I had to pick it up. I still can’t tell you exactly what kohlrabi is. I was told it taste like broccoli and I read that it is in the turnip family. I found it smelled like strong cabbage and tasted like strong radish. Not my favorite, truth be told. I really wanted to like it, but that kind of radishy bite just doesn’t do it for me. To be honest, the only radishes I ever liked were gathered from the farmers market in Sanary-sur-Mer in Provence and served (by the sweetest French mom ever) raw after being soaked in water for several hours. They were creamy and crisp and had the flavor of the Mediterranean in November under their skins. It’s so easy to digress to memories of France….
The Chiogga beets, on the other hand, were fantastic. But, of course, I love beets in any form…except for that weird gelatinous stuff that comes out of a can.
If I ever try kohlrabi again I think I will soak it in cold water just like my friends mom did with her French radishes. I often do that with other bitter produce like radicchio and it always softens the bitterness without sacrificing flavor.
You can peel the kohlrabi if you’d like. I just cut the thicker chunks off of the skin.
What you’ll need:
One bunch fresh watercress, washed
One Kohlrabi, thinly sliced (or cabbage, or radishes)
Salt and Pepper to taste
Cut off the ends of the beets and place in foil. Drizzle a bit of olive oil on the beets, wrap with foil, and place in 350 oven for 30-45 minutes. You can cook them longer if you like them really soft.
In a large skillet warm several tablespoons of olive oil over medium and place thinly sliced kohlrabi in pan. Sprinkle with salt and pepper.
Fry to desired crispness turning occasionally. I cooked them until the ends were just turning a dark brown.
Place cooked kohlrabi on several layers of paper towels to soak up the excess oil.
When beets are cooked remove from oven and open foil. Once they are cool enough to handle, use a paper towel to rub away their skins- not absolutely necessary unless the skins are thick or old.
Snip watercress leaves from stems and arrange on a plate or in a bowl.
Cut the beets in to quarters or chunks and sprinkle over watercress.
Cut the kohlrabi into bite sized pieces and sprinkle over watercress and beets.
Drizzle with olive oil, salt and pepper.
Would love to hear what you all think of kohlrabi.
Off to Central Oregon this week so next post will be a bit late.