Kohlrabi

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! 

               Kohlrabi 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!