Kohlrabi is a vegetable that is versatile in many cultural dishes. It resembles a radish but is not apart of the radish family. It is apart of the cabbage plant family but has a mild sweet flavor.
Kohlrabi comes in different colors, variations and sizes. The kind I bought was purple but I am not to sure on what kind it is.
To me, this vegetable when eaten raw tasted like a mild radish. It wasn’t harsh to taste and I enjoyed the flavor it had…more than a radish.
When cooked, kohlrabi tastes like light broccoli. The leaves are edible so there is no waste with this vegetable. The recipe I based my dish off of was a Martha Stewart recipe but I did not follow the instructions…something I am famous for and should not do when baking. But with cooking, I am blessed with that Italian blood that can make almost everything taste amazing.
For my dish I chopped everything up, added one yellow onion, a dash of heavy cream, a dash of turmeric, and salt and pepper to taste. Sautéed and voila! It tasted great! This dish tastes amazing right after cooking. The second and third day it’s okay but don’t wait till the fourth. You also can make thin slices to make like a potato chip.
Pair this vegetable dish with rice, chicken, or just eat it by itself. Hope you will try it out!
Have you tried kohlrabi? What dish did you make? What do you think of it?