What in the Hell is that Veggie?!: Kohlrabi
I was in the grocery store the other day (or as Jerri and I have taken to calling it, the brocery store—don’t ask) and as I wandered through the produce section I happened upon a vegetable I had never seen before.
“What in the hell is that?” I asked Jerri, who was wandering with me at the time.
“Kohlrabi?” she read from the sign. “I have no idea. Are those slugs?”
I dropped the kohlrabi I was holding because for a second I thought it was, indeed, covered in slugs. I picked it up, called her a bitch as she laughed at me, and put it in the cart.
I hope you know by now how much I love a challenge. I was going to master this mystery vegetable and IT WOULD LIKE IT.
I did some research on this strange edible thing called kohlrabi when I got home.
I found a couple of different ways to cook it and I wasn’t in the mood to make a soup or the like, so I decided roasting was the way to go. I found this recipe and altered it slightly, giving us this:
- 1 bunch fresh kohlrabi, peeled & diced
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ tsp paprika
- Salt, to taste
Preheat oven to 450°F.
Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.
Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.
Line a rimmed baking sheet with tinfoil and spread kohlrabi evenly on it. Throw it into oven and roast for 30-35 minutes, stirring every five minutes after about 20 minutes. Serve with wasabi-dill dipping sauce.
Wasabi Dill Dipping Sauce
- ¼ cup vegan mayonnaise
- 3 tbsp plain soy yogourt
- ½ tsp wasabi powder
- 1 tsp prepared horseradish (from a jar)
- 1 tsp chopped fresh dill
- ½ tsp chopped green onion
Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.
Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip.
Meanwhile, back at the ranch, your pan of kohlrabi should be good ‘n’ roasted.
Serve up your roasted kohlrabi on a plate.
And add a heaping spoon of dipping sauce.
You know what? It wasn’t too bad. It tasted a lot like turnip and smelled like cabbage, neither of which I’m a big fan, so I wasn’t over the moon for it but I knew I was getting, like, 59,438% of my daily Vitamin C, so I ate up.
The dipping sauce turned out flipping fantastic though! The flavour was delicious and really helped cover up the cabbage-y thing the kohlrabi had going on.
This was fun! I hereby solemnly swear that from this point henceforth I shall buy any vegetable that has me scratching my head and learn how to work with it. And you’re coming along for the ride, dear readers! We shall learn and grow together!