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Coming Soon: Free Book
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Monday, June 30, 2014

Kohlrabi - Fresh from the garden

This is a low carb vegetable. I've never cared much for Kohlrabi's because most people eat them raw.  It has the texture of a raw potato. For me a large part of food is the texture.  It is a true vegetable.  The meat of the plant grows in the stem.  Unlike strawberries that flower then create the fruit.  
Cell photo by Trisha
Kohlrabi in the garden
Kohlrabi's have an outer skin that needs to be cut off.  Once you trim the outer skin it looks like a potato but tastes more like a cabbage.
Cell photo by Trisha
Kohlrabi partially cleaned
A friend recommended making it like mashed potatoes.  But I was frying bacon today and so I thought to myself. "Why not make it American Fry style?"  So I chopped one kohlrabi into bite size pieces and tossed it in with the frying bacon.
Cell photo by Trisha
Cooking with bacon
The salt and smokiness from the bacon absorbed into the kohlrabi and blended beautifully with the cabbage-ish taste.  I ate half of this style kohlrabi and saved half for Dale. He is working tonight so I was cooking for myself.
Cell photo by Trisha
Kohlrabi ~ American Fry Style
In a second pan, I put another kohlrabi chopped up, a small amount of chicken broth and a pat of butter.  When you cook potatoes, the starch of the potatoes come out and can help it to thicken up.  Without the starch (carbohydrates) I needed to use less liquid.
Cell photo by Trisha
Boiling Kohlrabi in chicken broth
Even with very little chicken broth I had to drain some off.  I wanted to add a small amount of cream and some butter.  It took all of my patience to let this extra moisture cook in or cook off as the case may be. 
Cell photo by Trisha
Added Cream and Butter
When all was said and done, it looked more like the "skin in" potato.  Maybe I should have put it in a blender or tried to whip it with a mixer.  But honestly it was such a small serving that I didn't think it would help much.  Both were good.  But the "American Fry" style was just that little bit better.  (It had to be the bacon.)
Cell photo by Trisha
Mashed Kohlrabi topped with butter

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