If you have been so sweet as to read Tuesday's post, you know that someone, slick as a little snake, decided they needed my bike more than I did, and they took it. Plain and simple r-o-b-b-e-r-y. In a moment of ironic inspiration, I found myself longing for kohlrabi.
As a side note: I would really love to give a heaping bowl of kohl-robbery to a certain someone while we discussed the practice of the Golden Rule, but surprise! surprise! They have not come and introduced themselves. (End of side note.)
Crisp, clean, confident kohlrabi is typically grown in the fall and spring. Though my longing was a bit too early for their flavor's peak, the essence was all there. Consider this your advanced call to action; they will be in all their glory late spring and early summer. You should now have plenty of time to enjoy them.
This simply gorgeous vegetable in the cabbage family has a sweet mild flavor that when cooked is similar in flavor to a turnip. When eaten raw it reminds me of jicama or a mild radish. You may enjoy kohlrabi raw in salads, quickly sautéed, or prepared like mashed potatoes. Options, lovely options. Versatility should be up there with cleanliness in the running for Godliness; but of course that is just my opinion.
Sautéed Kohlrabi serves 4
a bit of lemon zest or minced garlic would be a lovely touch
3 bulbs of kohlrabi
greens from one of the bulbs
2 teaspoons butter
cracked black pepper
salt to taste
1. Peel with peeler or use a knife to cut off outer tough skin
2. Rinse bulbs and slice into short batonnets (see above photo). Rinse and chop the greens from one of the bulbs. Of course you may use all of the greens, I just wanted more kohlrabi and less greens
3. Melt butter in skillet over medium heat. Be careful to not let it burn, but let it brown just a bit for a richer flavor
4. Add greens to the skillet and sauté for 2 minutes until the green color gets bright
5. Add sliced kohlrabi to the skillet, toss well, and let sit for 1-2 minutes to get a bit of a brown edge. Sauté for an additional 2-3 minutes until just tender. Salt and pepper to taste. enjoy
Honestly, I would want to feed the poor soul that thought stealing a bicycle was an acceptable idea. I imagine their heart is quite hungry.