Kohlrabi is an unusual looking vegetable that is fairly common at New York farmer's markets and in CSAs. Since I've been in the CSA I received it each season. This veggie is quite versatile. It's in the cabbage family, so it kind of tastes and smells like a cabbage, but it has the texture of a radish or jicama. Whether you use it raw in a slaw or fried in a fritter, it's definitely a lower calorie alternative to some root veggies.
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| Risotto |
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| Kohlrabi |
Norwich Meadow Farms has a cool facebook group for its CSA members, if you are for Norwood CSA or interested in connecting with CSA members
join. One of the members posted a
New York Times kohlrabi risotto recipe, which I made with last week's share.
I followed the preparation, sauteeing the onions, garlic and kohlrabi first, but I had to improvise a bit. I used water instead of stock, which worked out fine, I just needed more seasonings (peppers, garlics). I also added some sundried tomatoes and bok choi.
Picture:
http://turtletreeseed.org/product/179-lanro-kohlrabi/
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