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.
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.
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.
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.
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.
|Kohlrabi in the garden|
|Kohlrabi partially cleaned|
|Cooking with bacon|
|Kohlrabi ~ American Fry Style|
|Boiling Kohlrabi in chicken broth|
|Added Cream and Butter|
|Mashed Kohlrabi topped with butter|