Hi All! I can’t believe it’s been 2 weeks since I last posted! Everything has been great around here – just started day 3 of maternity leave, so trying to catch up on everything around the house that has been neglected over the last few months between work and the cookbook.
Have you ever heard of kohlrabi? I hadn’t, until we received it in our CSA box last week. After spending a few minutes googling it to see what it was, I decided to make a very simple recipe. Since I had never had it before, I wanted to make sure I could taste the flavors of the actual veggie. I am a little addicted now. It was so good!
According to google, although kohlrabi looks like a root vegetable, it is actually a member of the cabbage family. The word “kohlrabi” is German for cabbage turnip. And I hear that it is often used in Indian cuisine, maybe next time I will be more adventurous. For now, here is a really simple and delicious way to cook them.
Serves 2 (1 – if you are pregnant 🙂
2 cloves garlic, crushed
1 tablespoons grass-fed butter
Salt and pepper to taste
parsley for garnish
- Trim the stalks from the kohlrabi and slice off the bottom. Peel the bulbs and slice thinly (approx. 1/4 inch thick).
- Bring a pot of water to a boil. Add sliced kohlrabi and cook until tender, but still firm. I think I cooked between 4-5 minutes. Drain and run under cold water to stop cooking and dry on a paper towel.
- Heat butter in skillet and add garlic until fragrant. Add slices of kohlrabi, salt and pepper and saute until golden brown on both sides.
- Sprinkle with chopped parsley and serve!