A retired Connecticut Yankee chronicles her attempts at veggie gardening and frugal living
Thursday, June 7, 2012
Kohlrabi is one of those vegetables that's not very well known or liked here in the US. Quite different in Germany, where my mother comes from. The first time I ever saw or tasted kohlrabi was in Germany when I was nine and on a visit to my grandmother's. She made a creamy stew out of kohlrabi that I absolutely loved. I wish I'd been old enough to pay attention to how she made it. I do know this: she made use of the entire plant, leaves and all, unlike many of the kohlrabi recipes I see over here. She chopped up the bulb and the leaves. The leaves are quite edible, tasty and good for you. Last year I attempted to duplicate my grandmother's kohlrabi and after checking out a number of recipes online, I developed a tasty soup recipe that I think brings back the flavors of Oma's dish. Harvested our first kohlrabis today and I think I'll soon be making some soup!
6-8 small kohlrabi, peeled and cubed, save leaves and chop up
1/2 cup chopped onion
1 large potato, peeled and cubed
4 sliced mushrooms
2 Tablespoons flour
1 and 1/2 Tablespoons butter, divided
1 chicken bouillon cube (or vegetable bouillon)
3 cups water
1/2 cup milk
1/2 cup sour cream (or light or fat free)
pepper, salt, nutmeg, a pinch each, to taste
Saute the cubed kohlrabi, chopped kohlrabi leaves, mushrooms, onions in 1 Tbsp. or the butter plus 1 teaspoon olive oil until mushrooms and onion are soft. Add water, bouillon, seasonings and simmer. Add potato. In a separate saucepan make a roux of the flour, remaining butter. Add milk and wisk over heat until thick. Add to the kohlrabi mixture. Wisk in sour cream, simmer a few more minutes, then serve.
This is a somewhat lighter dish than what my grandmother made, but it is tasty and really highlights the kohlrabi well!