How has this delicious vegetable eluded me for so long? And why didn't my mother tell me about this magnificent vegetable? So many questions.... so few answers.
Make no mistake.............. I reprimanded my mother immediately after this first magnificent encounter with the glorious KOHLRABI.
O.k, some of you might be asking, what the heck is a KOHLRABI. And why is this woman so excited about this vegetable.
Well, the kohlrabi is very versatile. You can eat a kohlrabi, raw, steamed, grilled, or stir fried. It is a member of the brassica family,( that's cabbage in English), just like kale, brussel sprouts, broccoli and cauliflower. And filled with phytochemicals, highly regarded for their antioxidant properties.
Some other attributes of the glorious KOHLRABI include:
And there are three varieties, purple, white and green. The purple globe is sweeter than the green. Both have a pale green, almost ivory colored, flesh on the inside. While the entire vegetable is edible raw or cooked, the small, young kohlrabi, about 1 1/2 to 2 inches in diameter, is ideal for its flavor and texture. Once they get larger in size, you will need to peel them.
Here is a recipe you are sure to love.
Tastefully signing off with a FANTASTIC ~ KOHLRABI HOME FRIES RECIPE.
- Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
- Toss in a bowl with extra virgin olive oil
- Season with chili powder, curry powder, cumin, salt, pepper and paprika.
You can deep fry these little beauties, but let's keep it HEALTHY!!
- Add a little olive oil to a frying pan and fry them up, or bake in the oven.
Oh My Gosh........... you haven't lived till you've tried the glorious KOHLRABI!!
Kim in the kitchen with Kohlrabi ;o)
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