What might be an unfamiliar sight to some, a feature found in your LOFT boxes and around local markets these past few weeks is a wonderful root vegetable called kohlrabi. This member of the turnip family is sometimes called ‘cabbage turnip.’
They are usually light green in colour but I’ve also seen purple kohlrabi on occasion. What looks like a bulb is actually just an enlarged portion of the stalk. Especially to eat raw, look for small ones, about three inches across. As in your LOFT box, they’ll often still be attached to their greens which you cook like collards, low and slow. They have a similar flavour and density as broccoli stalks, so if you like broccoli stalks, you’ll like kohlrabi.
It is very versitile and can be added to stir-fries, soups and stews in place of carrots or turnip.
This side dish can be done in your oven or on your BBQ and goes great with any sort of BBQ meat. Add a nice leafy salad and you have yourself a healthy meal.
Roasted Kohlrabi with Pinenuts
& Shaved Parmesan
- 1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
- 1 tbsp olive oil
- 1 tbsp garlic (garlic is optional, to my taste)
- 1/4 tsp salt
- 3 sprigs fresh basil, chiffonade (rolled & sliced thin)
- Aged balsamic vinegar
- 1/2 cup of fresh shaved parmesan
- Handful of pine nuts, toasted
Preheat oven or BBQ to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30-35 minutes, stirring every five minutes after about 20 minutes. Add basil then finish with a drizzle of balsamic, adding pinenuts, parmesan last. Serve immediately, yields 4 servings.
