For the Love of Food: Cooking KohlrabiSeptember 6, 2010
Kohlrabi is a root vegetable. It looks like a bunch of beets, and tastes like something in between a turnip and a potato. Our member, Beth, asked if I had ever made it before, and I admitted that I had never even HEARD of it before! It’s available at the Wegmans up on Route 38, but I have yet to find it at the one on Route 70.
After finding it at the store, and not really knowing what it would taste like, I was decided to turn it into a side dish that involved a little more than just boiling and seasoning the pieces, which is what we would normally do to sweet potatoes, turnips or parsnips. Instead, we decided to turn it into a hash. This is what we did:
Remove the kohlrabi from it’s leaves and remove the outer layer of skin with a vegetable peeler.
Chop each bulb into small sugar cube-sized squares (no need to be exact with the cuts) and drop them into a pot of boiling water for about 15-20 minutes.
While that’s cooking, cook two strips of (nitrite and nitrate free) bacon on the stove in a frying pan. Turn as needed, and drain out some of the bacon fat ( but save it!) so it gets nice a crispy in the end.
Meanwhile, dice about 1/4 of two different types of pepper and 1/4 of a red onion. For this dish, we used a small organic pimento pepper, and part of a ‘purple beauty’ pepper, both of which we got from the Haddonfield Farmer’s Market.
After the bacon is done, pour all of the bacon fat into a large saute pan, and start to cook the onions and peppers.
By now, the Kohlrabi should be just about done. Drain and add that to the saute pan.
Sprinkle with salt and pepper, and add a few (or many) shakes of Frank’s Red Hot, or your hot sauce of preference.
Add in the bacon, just as the onions and peppers get soft.
Serve and eat for breakfast or dinner!This entry was posted in Recipes and tagged Bacon, Fat, Vegetables. Bookmark the permalink. ← WOD: Monday, September 6th WOD: Tuesday, September 7th →