Recipe: Kohlrabi, the cabbage turnip! - Kohlrabi Improved

Mark Bittman, in his book "How to Cook Everything" is somewhat laconic in his treatment of Kohlrabi. In describing the Kohlrabi he names it as the "cabbage turnip" aptly named since although it is strictly speaking a cabbage, it is always treated exactly as if it were a turnip. He recommends to use it in turnip recipes.

Nika Hazelton in her "Unabridged Vegetable Cookbook" is less laconic regarding the Kohlrabi. The scientific name of the vegetable is Brassica Oleracea. It is a member of the cabbage family native of Northern Europe.Its name is taken from the German language, meaning "cabbage Turnip". The Kohlrabi should be eaten before fully grown. There are green and purple kohlrabi. Eaten steamed and buttered desrves a place as accompaniment to broiled and roast meats. It is also a good ingredient for mixed salads.

Ms. Hazelton provides the following recipe:

KOHLRABI IMPROVED
6 servings

1 1/2 lbs Kohlrabi
2 tb butter
1/2 tsp sugar
salt and pepper to taste
1 cup chicken consomm
4 tsp flour
1 cup heavy cream
1/4 cup minced parsley

Peel the Kohlrabi and cut into 1/2 to 3/4 inch cubes. Wash and drain, but do not shake dry. Heat butter in large saucepan. Stir the sugar into it and cook, stirring constantly, until the sugar has melted. Add the kohlrabi and season lightly with salt and pepper. Cook over medium heat, stirring constantly, for about two minutes. Add the consomm . Simmered covered over low heat, stirring frequently, for about 10 minutes or until tender. Stir the flour into the cream. Stir the mixture into the Kohlrabi and mix well. Stir in the parsley. Simmer over very low heat, stirring constantly, until the cream has thickened and is of sauce consistency. The dish should be heated through thoroughly.

Good luck with the recipe!