Friday, October 30, 2009

Sautéed Kohlrabi Sticks



[ts]
This will probably seem like the most boring post ever, especially following an Ethiopian stew! In any case, it was something out of the ordinary enough for our household.

We bought a couple of kohlrabi bulbs a few months back, but had no idea what to do with them, not having worked with them before. Finally, I just decided to cut them into sticks and sauté them until done (soft but not mushy), with just salt and pepper for seasoning.

They looked remarkably like French fries, which could work for you, or in the case of our household, resulted in some disappointment at the realization that they were not fries.

In any case, they were pretty good and tasted pretty much like cabbage stems. If anybody has excellent kohlrabi ideas, please share. Perhaps we may buy them again. ;)

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Posted by TS of eatingclub vancouver at 10:03 AM
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9 comments:

  1. Not boring to me! I love kohlrabi -- and grew it in my garden this year. I love it roasted. In Vietnam they used it like green papaya in salads and slaws.
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  2. My Vietnamese friends make a fresh pickle with kohlrabi - slice the Kohlrabi in paper-thin slivers and mix with white vinegar, fresh chilli, garlic, palm sugar, fish sauce - nice with Banh Xeo crispy pancake, or with crispy skin chicken, etc...
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  3. We usually make it into a cole salw
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  4. My mom used to boil it and mash it (like turnips), and add butter, salt and pepper.
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  5. I love it just julienned, and then sauteed in butter. The cafeteria at my work often has thin slices in the salad bar & I've heard you can make a sort of carpaccio out of it. You can also scoop it out, fill it & bake it, or use layers in a lasagne. I might make it into a kind of curry this week - we'll see.
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  6. Kohlrabi is not a boring topic at all! You know, I've actually never (knowingly) eaten kohlrabi? Looks like I got to get on that....especially with all the great suggestions in your comment section!
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  7. I like my kohlrabi raw, I just peel it, cut it into wedges and indulge. My Mom dices it and cooks it with diced potatoes in a little broth until tender, then thickens it if necessary, and serves it as a vegetable side to dishes such as meatballs and cutlets.
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  8. hmmm cabbage stems hihihi...i was wondering wat to do with kohlrabi too...let's search for some recipes. will let u know if i found a good one :D
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