Posts
Kohlrabi... Downloaded from the internet
Mystery vegetable in my pot.
I've got to admit, it's exactly the same. So 'Bravo' to all those that named it correctly.
Kohlrabi it is.
I wonder if the plant shop knows what they sold me.
And how do you use it?
I googled to translate it into Greek.
Results were -
A sort of cabbage
Or
Goggulocramvi
Or
Lahanogouli
Not much help really.
Expect more posts on goggulocramvi-lahanogouli.
I shall ask around and scout out the green grocers.
But I may not buy any.
Besides Cro's comment that it's a flavourless vegetable it doesn't seem to have any exciting recipes either.
Cook it like a potato. Or eat the green leaves and throw away the bulb.
Traditional people are sure to turn up their noses and ask for their familiar 'greens of the fields' and a hunk of pork or more likely some fried moray eel.
Fish and greens go together.
That's a tradition.
.jpg)
Perhaps not your ideal Christmas feast accompaniment then?
ReplyDeleteNo way! Brussel sprouts all the way. With stuffing and gravy and Yorkshire pud. A good English tradition!!
DeleteHere in Cyprus, it's eaten raw with salt and lemon juice. It's quite peppery but also refreshing as an appetizer with a drink.
ReplyDeleteThat's how we have been served artichoke (anginara) in Crete.....with raki. Not my favourite meze! Give me some olives, a Cretan cheese and salami any day. Without the raki.
DeleteI shall try serving it this way. I'll tell him it's a traditional meze in Cyprus!!
I enjoy eating kohlrabi raw, thinly sliced and with a bit of salt on it. Yum. You are reminding me to plant some kohlrabi seeds. It is also tasty lightly boiled and served with butter and salt.
ReplyDeleteAnother one for thinly sliced and salted . I'll let you know how it goes.
DeleteI like the butter and salt idea. Love butter and salt lol
I grew them once but wasn't impressed. Swish Chard disappointed also.
ReplyDeleteSwiss chard, spinach. Nightmares from my childhood. K lives both. And eats them by himself. Spinach is fine in a pie with lots of feta. Probably chard would be ok too. Anything covered in pastry is tasty
DeleteI’ve seen them in the seed catalogs. But I’ve never bought any.
ReplyDeleteI too have no idea how to cook them. So I stick to what I know.
It sounds like it’s kinda like zucchini. No flavour but takes on whatever flavour you add.
Since zucchini’s are such good croppers I’ll continually to use those
Stick to zucchini!! They grow like mad and can go in just about any savoury dish. Mind you I do prefer them fried in batter. Preferably at a taverna beside the med
DeleteWe had them boiled as kids and I hated them!! They must have been easy to grow as they were a constant in Mums vege garden. These days I see they can bu used in stews, curry, soups, pickles and salads - seems they need some added flavour!!
ReplyDeleteI would use them in stews. Loads of vegetables can be put in stews and no one knows the difference. I won't be seeking them out
DeleteEat it like a turnip. Raw or cooked. It's a slightly milder taste than turnip - like the stem of broccoli (I skin those and slice them in stir fry). Lovely crunch. Eat it while it is young . The flavour gets stronger as you go into winter and they can get a bit tough.
ReplyDeleteNow if you'd said 'like a radish' I could understand. We do eat cooked turnips. They're lovely added to mashed spud.
DeleteI just might suggest to my daughter she tries sliced and crunchy. She has a wider taste range. I'll see how it grows. We have sunshine now and I'll give it some fertiliser
Mum used to cut the stems out of white (ish) cabbage leaves before she shredded the cabbage for cooking. Us kids used to fight over getting the cabbage leaf stems to eat raw. Kolhrabi is like eating those stalks. I guess it sound awful to some people but i think of the taste as sweet. None of the heat of radish.
DeleteI thought its only saving grace was when the leaves are trimmed it looks like a Sputnik.
ReplyDeleteTop marks for giving me a morning smile!!
DeleteIf this one does grow anymore I'll slice it and salt it and serve it to K as a meze with his raki.
He has been known to eat artichokes this way. A Cretan tradition. But kohlrabi? Not on the traditional list
Although I identified it I must confess I´ve never eaten kohlrabi lol
ReplyDeleteIf it grows I'll let you know about the taste.
DeleteOtherwise known as Fennel by any chance? I'm liking the header image at the top. To answer your question, yes the shop we visited had canned stuffed cabbage and let's just say it wasn't the greatest.
ReplyDeleteNo fennel has a similar bulb but different leaves. I do use fennel in cooking
DeleteOtherwise known as Fennel by any chance? I'm liking the header image at the top. To answer your question, yes the shop we visited had canned stuffed cabbage and let's just say it wasn't the greatest.
ReplyDeleteHello, ı love your blog. hugs from Turkey!
ReplyDeleteHullo Turkey!!
Delete