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.
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
225 Gram Carrots shredded
25 Gram Butter
1 Cup Chicken Stock
1/2 Teaspoon Fresh Chopped Dill
150 Ml Cream
Salt and Pepper
- 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.
- Blend the Corn Starch with very little cold water and mix under the vegetable stew. Stir well.
- Return to the boil and stir in the Cream and Dill, adjust seasoning and serve hot with your main dish.