A Kohlrabi Story.

It started with my daughter bringing this thing home.  She insisted it was a turnip.  I wasn't familiar with it so of course, it couldn't be.  A few days later, still staring at this alien thing, I did what any serious researcher would do.  I asked my friends on Facebook.

Notice the resemblance?

I was quickly informed by several people who obviously have a higher veggie IQ than I do that my mystery veggie was kohlrabi.  Described as "like a radish, taste-wise" to "a cross between a cabbage and a potato", it sounded like something I would like.  Most people reported eating it raw, but a quick internet search supplied tons of recipes from mashed kohlrabi and potatoes to kohlrabi fritters.  Of course, I've heard of it, and probably have eaten it, but I don't recall ever seeing it before.  But I knew this was no turnip.  I know a root vegetable when I see one!

I decided I would try something with phyllo dough, onions, kale and potatoes, which I had on hand.  I messaged a college kid that I know, who's a culinary student in New York.  I asked about using cheese and he said definitely yes, just make sure the cheese can hold it's own, otherwise the flavor might get lost.  I made a trip to the store for goat cheese, which is what I was "feeling".  I thought it was probably too subtle, but I just had a taste for goat cheese, and since I rarely follow directions on anything, I went with my gut.  Two things happened:  the dough needed to thaw--completely--before using.  Something else I haven't used before.  More importantly, after boiling this thing for at least an hour, then cooling it, cutting it into chunks, then boiling it again, it was still pretty tough.  Turnips cook much faster.  

With no dough, and me worried that it might burn long before the kohlrabi was tender enough to eat anyway, I decided to shelve that idea for another time when another alien vegetable was available.  I mixed about 2 cups of kohlrabi chunks, 1/2 cup of diced potatoes (I only had one on hand, and it was a little one...), two cups of kale (which I buy pre-washed in the bag, then freeze because it's so easy to crush it into smaller pieces while frozen) one cup of chopped vidalia onion (I love onions!) and lemon pepper, sea salt, a generous drizzle of olive oil and a handful of crystallized ginger and a half cup of goat cheese on top.  

I winged it good!  I must apologize for the last two pictures, taken in that darned artificial light.  It's just never a good look.  The dish was good...really good.  Very mild and sweet, with the occasional bite of ginger.  Winning!  My daughter is a veggie lover and will totally love this.  I love root veggies in a cassserole.  I combine potatoes, turnips, squash, parsnips, etc. like this a lot, with salt, pepper, olive oil, fresh parsley, and whatever other herbs I have on hand.  Never exactly the same, but always good.  

You may have caught that I just referred to the alien as being a root vegetable.  That's because my chef friend says that "kohlrabi" means "German turnip".  Oops...I guess my daughter was right.  I hate when that happens!