|this kohlrabi is smiling at us|
Continuing in the whole new veggies and new brassicas theme, we decided to detour to kohlrabi. We added a little colour with some carrots. Unfortunately, I forgot to take a picture of the finished saute. Please picture sticks of pale translucent green, and sticks of bright orange all shiny and glistening with moisture, heat, and coconut oil. You get the picture.
I first tried kohlrabi about 13 years ago, and I like it as much now as I did then. Then, it was a random find at Fiesta Farms when I lived in the Annex. Now, I feel lucky when I come across it, because it's just not that common.
I would describe kohlrabi as 'if broccoli and radish had a child' but without the bite of radish, or the watery-ness. Kohlrabi is more like hearts of broccoli in a round format.
Kohlrabi keeps well, requires no chemical pesticides (brassicas are naturally hardy against pests, according to the owner of Highberry Farm up on Lake Huron), and is perfect for sautes, soups, stews, salads, inside our samosas etc. Additionally, they are super adorable.
1 bunch kohlrabi cut into sticks (approx 500 g)
2 large carrots cut into sticks (approx 200 g)
1 - 2 tbsp coconut oil
Harvest Sun vegetable bouillion seasoning (or other organic bouillion seasoning)
or just salt and pepper, which is great, too
1. saute the kohlrabi and carrot in coconut oil over low heat
2. season to taste
3. serve and enjoy
Have you tried kohlrabi before? How do you like to prepare it?