Somehow it took me 35 years to get around to it, but last year I decided to plant kohlrabi. It's related to broccoli and cabbage and all those, so it shouldn't be too hard to grow, but I had one spindly little plant that never got any where. This year, as you can see, I've had more success. By the way, this bulb grows above ground- I've cut off the roots for this picture- so kohlrabi is one of those plants that make my list of Martian plants for its funny looks.
I tried again this year- started the seeds out on the sun porch in February or March, and set my half dozen plants out in the garden a month or two later. Not knowing much about it, I decided a few of the bulbs were getting pretty big and probably needed to be harvested. So I looked in one of my favorite books for advice and realized that I had actually let some of them go a little too long- tennis ball size is optimal, and this is more like a baseball. Never mind, it was still tender enough! The leaves were kind of rubbery, but I probably should have cooked them longer.
So, using one of Bert Greene's recipes (Greene on Greens), I've cooked up a few of my kohlrabi now. The first time, I added the chopped greens to the rest, and it was really good. Second time I saved the greens to cook separately (and should have cooked them a little longer, but that has nothing to do with this recipe). Both times, the kohlrabi was delicious. I will have to get some more growing, I've only got a few more left in the garden.
Here's the recipe (Thank you, Bert!)
Braised Kohlrabi with Tarragon
(Happily, I've got tarragon in my garden, too- it really is essential to this recipe.)
1 1/2 to 2 pounds kohlrabi, trimmed, peeled
2 Tbs butter
1/4 cup chicken stock
1 tsp fresh tarragon, minced
salt and freshly ground black pepper
chopped fresh parsley (I forgot to put this in and it was still good- but I'll add it next time)
- cut the peeled kohlrabi into strips about 3 inches long and 1/4 inch thick
- melt the butter in a heavy skilled of medium-low heat
- add kohlrabi, tossing well to coat with butter
- add the stock and tarragon
- cook, covered- just till tender (about 15 minutes
- remove the cover and raise the heat slightly, cook until golden (I skipped this step, too)
- add salt and pepper to taste, sprinkle with parsley before serving
Greene on Greens, by Bert Greene (out of print)
Wonderful cookbook if you can find it! (Here it is at Amazon)
