Last year i got a kohl rabi off the farmers market, cant remember how I had it, the guy gave us a leaflet on how to cook! I know i liked it so i've grown the green variety this year. they are ready to harvest! :) I need help on what to do with it, do i de-skin it? i fancy having some with a salad, and OH wants some with Sunday dinner. was going to put it in 'search' but cant find where its gone! :P I'm hoping that Tim with his culinary skills will be able to help me out. They are fantastic looking plants that i've grown, quite a shock for a first time veg! ;D
I think that Emma's your girl - I'm not into the kohl - a bit of an in-between flavour - sort of water chestnutty?
I have only used them in salads as a crunch factor.
thanks anyway tim x
you can boilthemmashthemroastthemeatthemraw :)
i like mine as part of a potaot and root mash.
i also like it cut into cubes and boiled, god looking shredded leaves added about 10mins before end of cooking (takes about 25 mins overall) and eat as a vegetable side dish.
grate into your salad.
and yes, you would probably deskin them - unless they are very young and quite tender - just try a piece to see. the longer you leave them, the tougher the skin gets and then they need peeling (a potato peeler will do it)
Svea hit the kohl on the head. And ready to eat already! wow! Mine are about the size of ping pong balls at the moment, still a long way off.
Small I cook them whole, skin and all. Cut them into wedges when they are bigger, with or without the skin, toss in olive oil, sprinkle with salt and whatever spice takes you fancy and roast. Mashed is yummy. Big ones cut into chunks, boiled for about 10 mins, then roasted like you would spuds is great. And raw grated into salad or as coleslaw is very good. They are incredibly versatile, I use them how I would spuds or beetroot. I love them, but then I am the girl who favours the core stem to a cabbage or the cauliflower!
This was very useful, thank you all. I was about to ask a similar ? as I wait impatiently for my first crop. I'm hoping to have enough to experiment with, although like parsnips and celeriac, I just can't believe that cooking improves them.
LOL@ Emma Jane. So I'm not alone then re cabbage stalks and cauli middles ;D
Geoff.
thanks everyone, well tonight i peeled one (larger than tennis ball!) cubed it, tossed in olive oil & s&p and with chopped onion, in oven covered with foil for ten mins, then off with foil for 15 mins, very yummy!! not so keen on the leaves though, cut them like cabbage and steamed with other veg, they were a bit bitter and stringy! maybe will be better with younger plants. will try with my next sowing which is just starting to sprout ;D
Yes Emma, that big already! started off in early april, in cold GH then planted out at easter in raised bed. corker of a crop, doing 6 at a time.
Going to grate one for my crab salad sarnie for lunch tomorrow, cant wait, along with my sliced radish although no lettuce, havent sown any yet, why?, no idea, complete oversight!!!! ::)
Rick Stein does a great carrot n Kohl rabi salad with cumin seeds.
http://www.bbc.co.uk/food/recipes/database/turkishkoftakebabswi_71862.shtml (http://www.bbc.co.uk/food/recipes/database/turkishkoftakebabswi_71862.shtml)
One of our faves ;D