Author Topic: Kohlrabi (Read 2599 times)

minty · « **on:** May 21, 2006, 08:55:33 pm »

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oldspice · « **Reply #1 on:** May 22, 2006, 08:00:43 am »

Peel it, chop it up into cubes and make soup from it. Alternatively, boil it and mash it with butter and black pepper. It has a delicious nutty flavour.

minty · « **Reply #2 on:** May 22, 2006, 12:01:39 pm »

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smurfboy · « **Reply #3 on:** May 22, 2006, 01:57:58 pm »

Really?

minty · « **Reply #4 on:** May 22, 2006, 02:37:29 pm »

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smurfboy · « **Reply #5 on:** May 22, 2006, 02:38:57 pm »

Not seen this one myself, but if as Oldspice says the taste is similar to turnip, I'd try it in a stew with carrots, parsnips and squash. Bung in some butter beans and chickpeas for protein.

minty · « **Reply #6 on:** May 22, 2006, 02:41:48 pm »

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minty · « **Reply #7 on:** May 22, 2006, 02:59:12 pm »

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smurfboy · « **Reply #8 on:** May 22, 2006, 03:08:33 pm »

Hmmm... I'd ask Oldspice on that one, she mentioned she likes chard the other day.

oldspice · « **Reply #9 on:** May 22, 2006, 10:52:39 pm »

Easy, strip the leaves away from the stalk and discard the stalk. Then braise the chard in butter or olive oil and black pepper. You can also boil it.

smurfboy · « **Reply #10 on:** May 22, 2006, 10:58:37 pm »

Is chard anything like kale?

oldspice · « **Reply #11 on:** May 22, 2006, 11:00:43 pm »

No, it's stronger than kale. I love kale and rich dark greens. I always pull the leaves away from the stalks - I tear them.

minty · « **Reply #12 on:** May 22, 2006, 11:04:40 pm »

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lorri · « **Reply #13 on:** May 24, 2006, 03:41:37 pm »

minty, its nice boiled and covered in cheese sauce or you can grate it, squeeze water out and mix with either fennel or swede ( or anything that you fancy) then made into rostis and cooked in butter, or just mashed with a cream sauce and a bit of mustard.

oldspice · « **Reply #14 on:** May 24, 2006, 04:15:14 pm »

You can grate chard??

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Author Topic: Kohlrabi (Read 2599 times)