I love spring - and not just because I hate winter! I love spring for many reasons....daffodils, lilacs, tulips, irises, but most of all....fresh fruits and veggies! I can STUFF myself with fresh produce from the market and it's GOOD for me!! We just finished a lovely dinner of spinach and strawberry salad, sugar snap peas, carrots with the tops still on (my kids' favorite - "eh, what's up Doc?"), and kohlrabi. Oh yeah, we had scallops too (on clearance at Aldi for $2.99/lb).If you're not a fan of brassica veggies, you are missing out on a LOT. There have actually been studies suggesting that brassicas are potent cancer fighters. The most nutritious way to cook them, of course, is steaming (and yes, microwaving counts). However....if you really want a yummy way to cook kohlrabi, here ya go.
Buy about a pound and a half of nice fresh kohlrabi, cut off the leaves (I don't know what to do with those) and peel. Don't skip this step. The outer skin of a kohlrabi is very fibrous and not fun to chew.
After peeling, cut in half, then cut into about 1/4" slices, and then cut the whole thing in half. That's the size I like them, anyhow. In a pan (the size depends on how much you have), melt about 2 Tbsp of butter, then toss in the kohlrabi. Toss to coat. Add about 1/4-1/3 cup of broth, cover, and simmer for 10-15 minutes or until tender. Uncover and cook off the liquid. Serve - delish!!
Tomorrow - strawberry rhubarb pie!!
What's your favorite spring veggie/fruit?
Can't wait until zucchinis are in season - I have LOTS to do with them!
Can't wait to hear what you do with zucchini! I looked up kohlrabi cause I've never had it. It looks a lot like a red beet. What does it taste like?
ReplyDeleteKohlrabi tastes a bit like broccoli, maybe a little milder. Our family LOVES broccoli. We usually just get the green kohlrabi.
ReplyDeleteZucchini - well, bread of course! Also..."stuffed" zucchini (which I've changed to not deal with the "stuffed" part. I'll post that later!