If you can’t say something nice, don’t say anything at all. And if you aren’t talking, you might as well be eating. So here’s some kohlrabi.
It’s weird looking. And I mean that in a super complimentary way. Because most of the time, when you encounter a strange looking fruit, vegetable, or person, they tend to really light up your pantry. And life.
I’ve seen kohlrabi before, but never really dared try it. And last week, two bulbs ended up in my farmers market basket. Which is why this week, we’re going on a kohlrabi adventure. Buckle up.
And as I put the finishing touches on my two experiments, I’ll give you some simple kohlrabi cooking tips to start us off. Kohlrabi is a very versatile vegetable. You can slice, saute, and eat it straight off the bulb.
Both dishes this week will feature kohlrabi in the raw — it tastes like a radish with just a hint of bitter spice. But you can also experiment with kohlrabi in the cooked — it is most often given heat when used for Indian fare.
And you can also always make it into a caterpillar.