I've bought several more kohlrabis since my first
experience. This is a great vegetable! It doesn't
do well pan-fried, but it is excellent boiled for
a half hour or so. I use it in the various barley
soups I make. Barley takes a long time to cook,
and kohlrabi takes about the same time, so I put
them in the pot at the same time.

I suppose maybe if I boiled it first, then I could
pan-fry it. But that seems like more work than
I'm willing to invest.

Mark Thorson wrote:

> I've bought several more kohlrabis since my first
> experience. This is a great vegetable! It doesn't
> do well pan-fried, but it is excellent boiled for
> a half hour or so. I use it in the various barley
> soups I make. Barley takes a long time to cook,
> and kohlrabi takes about the same time, so I put
> them in the pot at the same time.
>
> I suppose maybe if I boiled it first, then I could
> pan-fry it. But that seems like more work than
> I'm willing to invest.

Any interest in a stuffed kohlrabi recipe?
--
JL

On Wed, 15 Dec 2010 03:04:00 -0800, Joseph Littleshoes
> wrote:

>Mark Thorson wrote:
>
>> I've bought several more kohlrabis since my first
>> experience. This is a great vegetable! It doesn't
>> do well pan-fried, but it is excellent boiled for
>> a half hour or so. I use it in the various barley
>> soups I make. Barley takes a long time to cook,
>> and kohlrabi takes about the same time, so I put
>> them in the pot at the same time.
>>
>> I suppose maybe if I boiled it first, then I could
>> pan-fry it. But that seems like more work than
>> I'm willing to invest.
>
>Any interest in a stuffed kohlrabi recipe?

You're so full of shit I'm certain you use kohlrabi as a perptual butt
plug.

Joseph Littleshoes wrote:
>
> Mark Thorson wrote:
>
> > I've bought several more kohlrabis since my first
> > experience. This is a great vegetable! It doesn't
> > do well pan-fried, but it is excellent boiled for
> > a half hour or so. I use it in the various barley
> > soups I make. Barley takes a long time to cook,
> > and kohlrabi takes about the same time, so I put
> > them in the pot at the same time.
> >
> > I suppose maybe if I boiled it first, then I could
> > pan-fry it. But that seems like more work than
> > I'm willing to invest.
>
> Any interest in a stuffed kohlrabi recipe?

I doubt it. To stuff a kohlrabi, you'd have
to carve a pocket in it, right? That would
be like stuffing a potato. More work than
I care to do.

"Mark Thorson" > wrote in message
...
> I've bought several more kohlrabis since my first
> experience. This is a great vegetable! It doesn't
> do well pan-fried, but it is excellent boiled for
> a half hour or so. I use it in the various barley
> soups I make. Barley takes a long time to cook,
> and kohlrabi takes about the same time, so I put
> them in the pot at the same time.
>
> I suppose maybe if I boiled it first, then I could
> pan-fry it. But that seems like more work than
> I'm willing to invest.

It is very good roasted. I peel and cut them into 1/2 - 1 inch cubes (ish)
along with small onion, carrots and parsnips.

I have some in a bowl atm with olive oil, seasoning and herbs and garlic.

--
--
https://www.shop.helpforheroes.org.uk/

On Wed, 15 Dec 2010 11:16:43 -0000, "Ophelia" >
wrote:

>
>

>It is very good roasted. I peel and cut them into 1/2 - 1 inch cubes (ish)
>along with small onion, carrots and parsnips.

This is a truism. Those who love shredded cabbage sauteed in bacon
drippings, served with haluski or broad noodles, should know that
small (!) kohlrabis cut into matchsticks or thin French Fry strips,
sautee rather easily and develop a sweet nutty flavor like sauteed
cabbage. You can also shred them in a FP, (think potatoes for latkes),
and sautee in bacon fat or lard w/ shredded onion, served as a side
dish for pork chops or roasted loin.

Caveat: Markets keep putting up the big kohlrabis, which tend to be
tough and woody. These can be used, sure, after boiling, but the tiny
ones are the most tender and flavorful. COnsider cutting in dices, and
adding to mixed Southern greens (collards/mustard/turnip). If you have
no kohlrabis, you can do this with cabbage hearts or inner brocolli
stems (green parts trimmed off).

I grew up peeling the brocolli stems and dipping them (the white
parts) in salt as a snack. Ditto cabbage hearts when Mom made stuffed
cabbage or Szekely gulyas, which normally do not use the cabbage
hearts. Fresh young ones have a mild peppery flavor.

Alex

Mark Thorson wrote:
> I've bought several more kohlrabis since my first
> experience. This is a great vegetable! It doesn't
> do well pan-fried, but it is excellent boiled for
> a half hour or so. I use it in the various barley
> soups I make. Barley takes a long time to cook,
> and kohlrabi takes about the same time, so I put
> them in the pot at the same time.
>
> I suppose maybe if I boiled it first, then I could
> pan-fry it. But that seems like more work than
> I'm willing to invest.


They're pretty good peeled and sliced raw. Not too much work with that.

Bob

"zxcvbob" > wrote in message
...

> They're pretty good peeled and sliced raw. Not too much work with that.

I should give that a try. I like raw vegetables. I frequently eat turnips
raw, and enjoy broccoli stems.


--
Day 679 of the "no grouchy usenet posts" project.
Current music playing: "Night Terrors" (Laura Marling)