Food, Photography and Lifestyle Blog

Portrait of an Alien


Kohlrabi or also called German Turnip.

(sources used: wikipedia.org)

 

This perfect vegetable with its ridiculous Alien look and “tentacles” is often forgotten in the bottom drawers of the fridge, until its slowly going off.

Kohlrabi raw

Kohlrabi raw

 

 

If you ask me only because people know way too little about this little gem. Believe it or not but it belongs to the family Brassica Oleracea Gongylodes Group, or in easier terms Cabbages, Broccoli and Cauliflower.

 

Kohlrabi’s taste when eaten raw resembles a crispy and juicy Apple, however less sweet, the Texture resembles more a stem of broccoli or a cabbage Heart. Smaller Kohlrabi’s are better as the texture didn’t turn “woody” yet, so smaller then 8 cm in diameter would be best. Kohlrabi can be found both White, Purple and Green which is more common, they can be eaten as well raw as cooked, and also the stems and leaves can be eaten.

 

Kohlrabi is grown from July to November in Northern Europe, is a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.

 

The name Kohlrabi comes from German Language and means literally “Cabbage Turnip”.

This fine specimen is off course weeks old as I had to peel away almost all of its intersting leaves as they were all yellow and hanging down. As with everything freshness is paramount, but blucky for me this vegetable can easily keep for weeks without the main bulb deteriorating.

Kohlrabi in Creamy Dill Sauce

Ingredients

350 Gram Kohlrabi quartered
225 Gram Carrots shredded
25 Gram Butter
1 Cup Chicken Stock
1/2 Teaspoon Fresh Chopped Dill
150 Ml Cream
Salt and Pepper
 
1 Tablespoon Corn Starch

 

Method:
  1. Thickly peel the kohlrabi to remove the woody outer layer. Slice thinly and cook with the carrots, butter and stock for about 10 minutes, until tender.
  2. Blend the Corn Starch with very little cold water and mix under the vegetable stew. Stir well.
  3. Return to the boil and stir in the Cream and Dill, adjust seasoning and serve hot with your main dish.  

 

Raw and Cooked

Raw and Cooked

Raw and cooked close up

Raw and cooked close up

 

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7 responses

  1. Very interesting, very interesting indeed. We need to check this out in our markets? Good to pop in on you. we will watch for your posts. best from Santa Barbara, Cali. s

    April 18, 2009 at 6:06 pm

  2. oysterculture

    great post, thanks for sharing. I grew up eating this but its been a long time.

    April 19, 2009 at 3:32 am

  3. I’ve not seen this veg before…… interesting dish & thks for sharing!

    Blackswan,
    http://luxuryhaven.blogspot.com

    April 19, 2009 at 7:12 am

  4. We did eat kohlrabi quite a lot growing up and here it’s becoming increasingly populair to use the old vegetables againa and koolraap is certainly one of them! I haven’t eaten it in a while but really love it, so I might be making your recipe soon! That first – dark – shot is amazing!

    April 19, 2009 at 3:44 pm

  5. Dear Friend!
    Greetings!
    We don’t see these in Japan!
    Great posting and pics!
    Cheers,
    Robert-Gilles

    http://shizuokagourmet.wordpress.com/

    April 20, 2009 at 3:30 am

  6. Vasanti

    Wow, this looks so good! I love kohlrabi and make it only 1-2 ways, Indian style stir fried, but I am gonna try this way now with some kohlrabi sitting in my refrigerator. Thanks for sharing!

    April 22, 2009 at 8:54 pm

  7. Pingback: Vanessa Pike-Russell | Documentary Food Photographer » Seasonal produce – Kohlrabi

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