Kohlrabi arrived in our box for the first time. In appearance, they immediately reminded me of the above characters. I was not familiar with kohlrabi and had certainly never cooked with it before. I checked in some friends who are also getting the FFTY box and the links at the bottom come from them.
Kohlrabi comes from the brassica family and " its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts." All of the plant is edible. But by the time I got around to using it the greens had withered. I decided to go with the kohlrabi slaw recipe that was included in the information sheet in the box as a starting point.
As I cut off the top and bottom of the three kohlrabi bulbs there was an aroma of mild horseradish along with a rooty smell that reminded me of broccoli stalk. The flesh was clean, crisp, and crunchy.
- Peel and shred 3 kohlrabi bulbs
- Peel and shred 2 large carrots
- Peel and shred 2 Granny Smith apples
- Add mayo - the original recipe called 1 1/4 cup. I started with a 1/3 cup and added more until it was to my liking
- 1/3 cup sugar
- 1/4 apple cider vinegar
- I added a few pinches of celery seed just because I had some
- A pinch of salt
- Lots of ground black pepper
Verdict: Quite tasty! I would make this again. The only downside was that it was a bit watery so next time I would let the shredded contents sit in a colander for a bit.
More kohlrabi resources:
Lots of ideas here in the comments section
Lots of links and ideas
Kohlrabi and Mache Salad
Kohlrabi and Apple Salad