Kohlrabi Tasting
Sunday I decided to take the largest kohlrabi plant and try it out! :) We harvested one whole plant - the leaves and the stem that form from the large turnip-like ball just above ground level. We removed the stems and peeled the 2 to 2.5-inch (diameter)"ball" and tasted it raw. It was good! Crunchy and sort of like a cabbage core, broccoli stem, or turnip. It was awesome in a salad with ranch dressing! The remaining kohlrabi (about 1/8 cup maybe) went into our potato soup that included fresh kale and the kohlrabi leaves torn into small pieces.
Potato Kale Kohlrabi Soup
10 min prep time + 50-60 min cook time ~ Makes about 8 to 10 servings (?)
- 1 Tbsp canola oil
- 2 spring onions, chopped
- 1 garlic clove, finely chopped
- 12 ounces stock or broth (I had potato stock)
- 60-72 ounces water
- 6 red potatoes, diced
- 6 baby carrots, sliced or diced
- 1 celery stalk, chopped
- 1 golden cayenne pepper, stem removed, left whole
- Fresh herbs: lemon thyme, rosemary, oregano, parsley, & German thyme
- Dried sweet basil, crushed
- Black pepper
- Kosher salt
- 18 ounces whole milk
- 1 kohlrabi bulb, chopped
- kale and kohlrabi leaves, torn to small pieces
In a large stock pot, warm oil on low heat. Add onions and garlic, saute until tender. Add potato stock and water. Let it warm up then add potatoes and other vegetables except kohlrabi, add herbs, pepper, and salt. Bring to just bubbling, reduce heat, cover, simmer for about 25-35 minutes until potatoes & carrots are tender. Mash about half the soup using a potato masher. Add milk, let heat. add kohlrabi bulb and leaves and kale, cover, simmer for about 20 minutes until leaves are tender. Remove from heat, allow to cool. Discard hot pepper from soup. Serve topped with curry powder, hot sauce,
sour cream, salt & pepper and a nice, crusty bread for dipping! Perfect for a cold winter dinner!
"Kohlrabi looks like a science experiment gone haywire."
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