Got some kohlrabi,


from Kari the other night and, since I have never had it before, decided to fix it, today. Googled recipes and found one where I sliced it thin, with olive oil, garlic, salt, butter and a splash of vinegar, in a fry pan. As it cooked, I couldn't help but taste it along the way, and definitely learned something. Early on, it was kinda crispy and sweet, but as it cooked, got progressively mooshier and more bitter. Will fix it again, as it was surprisingly good, sort of a mix between an apple and a potato, BUT, will not overcook it next time. Who'd a thunk? Recipes from the ol' fart...

Comments

ladyj said…
Guess you need to watch the Food Network some........
1:06 PM
Fam Guy said…
What? Did they have some tips on cooking kohlrabi?
1:18 PM
Fam Guy said…
Did they say anything about it making you 'gassy'?
1:40 PM
ladyj said…
Well yeah..since it in the cabbage /turnip family. Eat it raw, steamed, in stews, soups and with or w/o leaves, but best steamed.
6:30 PM
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