Day 203: Eat It Raw (and Roasted)

Day 203: Eat It Raw (and Roasted)
My trophy kohlrabi

The past few days of the Nowhere To Be Project have been very food focused and day 203 continues the trend. Several days ago I talked about kohlrabi, a vegetable that I just learned about from Celia Brooks at an event for her latest book SUPERVEG Related Blog Post and Related Blog Post. I’m told the name translates as German cabbage. I asked for kohlrabi ideas from readers and literally EVERYONE said “eat it raw”! I’m not a huge salad eater, but gave the raw kohlrabi a chance by making Celia Brooks’ recipe for a mint and kohlrabi salad (page 74 in SUPERVEG).

Crisp and fresh…that’s how I’d describe this lovely little salad

Not only was the end result a beautifully colorful plate (almost too pretty to eat), but the combination of crisp mint leaves and crunchy and mild kohlrabi was so refreshing. I altered the recipe a bit by using dairy-fee plain yogurt and omitting the poppy seeds and honey from the dressing. I also added pea shoots for extra pizazz. This salad reminded me of spring and I would compare the taste of raw kohlrabi to that of jicama. I used just half of my kohlrabi on the salad and decided to try a bit of an experiment with the remainder of the elusive vegetable.

My two secret ingredients for unbelievable roasted kohlrabi

I cubed the second half of the Kohlrabi and tossed it in a few tablespoons of olive oil. I then spread the cubes in a single layer on a baking sheet before generously sprinkling them with freshly ground salt and pepper. Next I grabbed my fakin’ bacon bits (Frontier Co-op Bac’ Uns) and favorite freeze dried garlic nuggets (Rinaldo’s Organic) and thoroughly coated the cubes. I popped them in a 400 degree oven for about 25 minutes to finish the job. I ended up with the most delicious outcome…crunchy flavorful crust on the outside and smooth mild flavor on the inside. Interestingly, the kohlrabi took on a completely different flavor when cooked…somewhere between fried zucchini and roasted potatoes. Will I go for a kohlrabi again if I happen upon one? Absolutely! I mean, who doesn’t love playing with their food?

These roasted kohlrabi cubes may look like apples, but they taste like a luscious mix between potatoes and fried zucchini

Nowhere to Be Project

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