Kohlrabi – just the name takes me back to a time gone by. I fondly remember my grandparents talking about eating it, and myself thinking it was some mysterious, old-fashioned and, of course, GROSS vegetable. This spring we signed up for our first CSA and last week were blessed with kohlrabi in our produce box. What a treat we found it to be! Sliced up, eating raw, the crunchy vegetable has a very mild flavor, similar to cabbage. Sauteeing in with other greens, or grilling is also a great enjoy this vegetable. And don’t forget about the stems – they are edible as well – washed up and grilled or thrown in with your sautéed veggies.
Our CSA sends a newsletter weekly with the produce box, including a recipe that utilizes the current week’s produce. Last week, Stuffed Kohlrabi was the featured recipe, and the flavors and colors in the side dish were amazing!
Lisa @ Onceamonthmom.com Adapted from Chef Katie Routh, The Gathering Table Restaurant
- 2 kohlrabi, separate leaves from bulbs and discard stems
- 2 radishes, leaves removed, diced
- 1 squash, diced
- 2 garlic scapes, thinly sliced rounds
- 0.25 cups feta cheese or soft goat cheese
- 1 Tbsp fresh oregano, chopped
- 2 Tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper
- 6 Tbsp water
Peel the outer layer or the kohlrabi only where the stem attaches to the bulb. Trim 1/4 inch from the root end of each kohlrabi bulb. Scoop out the pup of the kohlrabi from the opposite end with a small melon ball scoop or grapefruit spoon, leaving 1/4 inch think shells. Small dice the kohlrabi pulp and cut the leaves into 1 inch pieces. Blanch the kohlrabi leaves in boiling water for 3 minutes. Drain and rinse with cold water. Mix the diced kohlrabi, radishes, garlic scopes, squash, herbs, and cheese. Add the olive oil, salt and pepper. In a baking dish place the kohlrabi shells and season with salt and pepper. In each kohlrabi shell, fill the bottom half with leaves. Fill the rest of the kohlrabi with the vegetable and cheese mixture. there will be some of each left over. Simply place around the kohlrabi on the bottom of the baking dish. Pour the water in the pan and cover. Bake 350F for 40 minutes.
**conversion chart image provided by Erik Spiekermann