So I actually had a chance to try out some of the Kohlrabi this weekend. So after looking around on the internet for a while I have basically come to the conclusion that people typically eat kohlrabi raw or pureed. I did see a recipe where they pickled some kohlrabi and that seemed sort of interesting to me, but I didn't have all of the ingredients. I also had no intention of trying it purred. For some reason that just does not appeal to me. So I decided to try out the recipe I mentioned in this post.
So after a quick rinse off in the sink, I peeled and sliced up a few kohlrabi.
The I dredged them in seasoned flour and pan fried them in some oil. (I was not very careful and got some extra flour in the oil.)
Once they were golden brown I drained them on some paper towels and seasoned them. I went with paprika and salt since that was what we had available.
Then I ate them warm (like the recipe suggested).
The kohlrabi home fries were really good, but not as good as the raw kohlrabi was. It tastes sort of like a mild cabbage and is really crisp. It would be great added to a salad or maybe in a coleslaw. I only have a few left to pick in the garden (and they are sort of small), so I will probably not bother cooking any more of them.
So after my little culinary adventure, I have decided that:
- I do like kohlrabi. Personally I think it's better raw and I have no plans to cooking it again.
- There is strong possibility that I may be persuaded to try pickling it since I do love pickles.
- I will grow it again (and maybe more of it next time).