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).
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.
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?