What the heck is…
I saw some kohlrabi at the Sorauren Farmer’s Market the other Monday. I have often wondered how to eat this mysterious vegetable, so that day I decided to give it a try. When I looked online for recipes, the mentions of kohlrabi fell into 2 camps. There was the ‘I hate Kohlrabi’ camp and the ‘make it into a coleslaw’ camp. I decided to forge my own path and did what I usually do with vegetables: peel it, cut it into discs, toss it in salt, pepper, my mediterranean seasoning, olive oil and balsamic vinegar, and grill it on the Barbeque.
It was a hit! My 2-year old almost ate all of it! I honestly couldn’t believe it. He was taking it off of my plate, the serving dish and his own plate. It grilled up nicely, the vinegar caramelized, giving it a nice flavour, and it maintained a good crunch. I did try it raw and I can see how it would taste good raw in a coleslaw. I think I will pick some up next week and try that!
The Facts about Kohlrabi
Kohlrabi is a member of the cabbage family, it has been described as having a taste that is sweeter, juicier and crisper than a turnip. A similar taste could be a water chestnuts or a mild radish. The leaves can be eaten and have similar nutritional benefits to kale.
It is a kidney and blood cleanser. It helps stabilize blood sugar and has anticancer and antioxidant properties. Like all cabbages though, raw kohlrabi should be avoided by people with thyroid problems as they contain goitrogens, which can interfere with thyroid function. The leaves should also not be consumed by people with oxalate-containing kidney stones as they contain high amounts of oxalates.
- 2 -3 kohlrabi (bulbs? roots?)
- 2 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar
- 1 tsp Mediterranean Seasoning
- salt & pepper
Peel the kohlrabi with a knife and cut it into discs approximately 1 – 2 cm wide. Place in a bowl and toss it with olive oil, seasoning, salt and pepper. Place on a hot barbeque grill. Baste occasionally with the remainder of the olive oil & vinegar. After 3 – 4 minutes, turn over the kohlrabi with tongs and grill the other side, continue to baste. Grill until it turns a little brown. Enjoy alone or with other vegetables!
Now that I have tried kohlrabi, I would love to know if you have any recipes on how to cook it. Send it my way!