Thursday, September 30, 2010

Name That Vegetable!


Anyone know what this is?

That, my friends, is an interesting little vegetable called kohlrabi. It looks a bit like an alien but it's really a low calorie, high fiber veggie packed with folic acid, calcium and vitamin A and C and I've got it growing in my garden in mass quantities. Now, I like to peel it and eat it raw with a little salt but my conservative eaters need a little more creativity than that. And since it's so good for them, I'm willing to disguise it a little. Your assignment this week? Don't pass one of these up at your local grocery store or farmers market. Give it a try and let me know what you think.

Honey Nut Kohlrabi
  • 4 kohlrabi bulbs small, peeled and cut into 1/4-inch strips
  • 1/2 cup shredded carrot
  • 2 tablespoons honey
  • 2 tablespoons pecans, toasted and coarsely chopped (see recipe)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 1 tablespoons snipped chives
  • 1 tablespoon unsalted butter
To toast nuts, cook them in a dry skillet over medium-low heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely. Bring a large saucepan of water to a boil over medium-high heat. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside. Drain vegetables and place in a serving bowl. Top with the honey mixture and butter, stirring to combine. Serve immediately.

Do you have a recipe you'd like to share? Please link directly to your post, not your homepage, and please include a link back here to the Grocery Cart Challenge.

5 comments:

e-Mom said...

Fascinating! Thanks for the lesson! Upon your recommendation, I'll try some kohlrabi. Have a good weekend, Gayle.

City Share said...

Oooh, kohlrabi is one of my new favorite vegetables. I had never tried it before this summer when it started coming in our farm share. It is so versatile. We have eaten in raw or prepared it like we would potatoes. Thanks for hoting the blog hop. This week I'm sharing a recipe for lentils with beets and goat cheese.

Erin @ EKat's Kitchen said...

Gayle, I've never tried kohlrabi, but I'm game! Will have to keep my eyes peeled at the farmers market and grocery store. Thanks for sharing! :)

Erin
www.ekatskitchen.com

Sunny said...

Hey Gayle;

I am only wondering if you have ever cooked the green tops of this Veggie, for a side dish of Greens???? I believe that it would taste like mustard greens.....Have you ever eatten any type of greens before? I ask as they are very delicious when cooked right, and are so very good!!! If not please contact me, as I can tell you how to cook them, as I think that they would be a very tasty side dish to have with the white root end of the veggie!!! :-)

Jen@FrugalFreebiesandDeals said...

What is the texture and taste like?