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 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.
 |
| 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.
 |
| 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.
 |
| 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.
 |
| 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.
 |
| 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.)
 |
| Mashed Kohlrabi topped with butter |
No comments:
Post a Comment