I picked up a bunch of these lovely purple kohlrabi at the opening of the White Rock Farmers Market last weekend. that I know for many, they're a bit of a foreign object (and in truth, my husband and I both joke that they sort of look like little aliens) but they're very tasty and easy to use.
So I'm sharing 4 of the ways I know of to make use of kohlrabi, and I'd love to hear your suggestions as well!
Last weekend was definitely a foodie weekend. Not necessarily because I ate well (although I did), but because my days were structured around Saturday's March Against Monsanto, and then Sunday I checked out the opening weekend of the White Rock Farmers Market.
You can check out some photos and coverage of the March Against Monsanto in my last post , while in this post you can see some of the great local vendors, produce and Gluten Free options available at the local farmers market in White Rock, BC, as well as a few ways I intend to use the beautiful purple kohlrabi I got on Sunday.
In true British Columbia style, just as the rain didn't stop protestors on Saturday's March Against Monsanto, it didn't stop people from supporting local vendors at White Rock's Farmers Market, and it didn't stop the Taoist Tai Chi society from providing a demo!
|Herbs and Produce from Plenty Wild|
Amongst several local produce stands, I picked up my kohlrabi from Plenty Wild Farms, which also carried fresh cut herbs and some other veggies. (I tried to find their Twitter account but failed, so if anyone has a link please let me know :)
|Local GMO free gluten free flours from The Flour Girl|
The Flour Girl was selling local, GMO free flours, including gluten free flours and mixes. She also told me that she was planning to bring in much more GF stuff as well, like brownie mixes. Love that it's local AND GMO free.
Mrs. Chip's also carries Gluten Free baked yam & Taro chip.
And as for that kohlrabi? I haven't used it yet, but there are 4 ways you can try them (note that they're usually green, as shown in the last photo. The purple ones are rarer)
1) Raw Kohlrabi: Kohlrabi is tasty raw! So trim the leaves off, peel the tough outer skin off, slice, and sprinkle with salt and munch away.
2) Mashed Kohlrabi: Peel and dice the kohlrabi. In a steamer over boiling water, steam the kohlrabi until soft (about 7-8 minutes). Remove, mash and mix with salt and pepper to taste. If desired, add a spoonful of butter and a bit of milk.
3) Baked Kohlrabi Fries: Really! Like many other root veggies, these make great baked French fries. Peel them, slices them into rounds, then French fry like slices. Toss with a bit of olive oil and salt, spread out in a single layer on a cookie sheet and bake for 15 minutes in a 375F oven, turning halfway through, until slightly browned and softened.
4) Omi's Kohlrabi with sauce: This is my German Omi's recipe, and one I haven't made myself, but I can attest to it's tastiness!! Peel the 2 medium sized kohlrabi, dice in approx 1" chunks and, in a medium size pot of water, boil until tender. Drain the kohlrabi, but reserve the liquid.
In a pan, melt approximately 2 Tbsp butter over medium heat. Add a spoonful of rice flour to thicken (this makes what's known as a roux sauce). Slowly pour approximately 1 cup of the kohlrabi liquid into the pan, stirring to thicken. Add in some salt and about 1/8tsp of nutmeg to taste. Pour over the kohlrabi chunks and serve.
How do YOU use Kohlrabi?
|Kohlrabi from Plenty Wild|