I know I've eaten kohlrabi in some form earlier in my lifetime, but I remember nothing about it. Every once in a while, I think about it, wonder why I haven't done much it and then move on. But it was a different story last week - I was trolling PCC wearing my find-new-vegetables hat and I sighted bunches of pretty purple kohlrabis sitting around. I grabbed a bunch right away and got all excited about what I could do with it - saute? bake? gratin of some kind? *so* many options!
I love cabbage. I like turnips too. In fact, I love most of those rugged green vegetables - brussel sprouts, collard, cauliflower, broccoli ... pretty likely that I'll like these cabbage cultivar. Whoa! Apparently, kohlrabi actually means cabbage+turnip - clever? (not!) :)
As I was browsing one of my vegetarian cookbooks, I came across a recipe for a traditional caponata - it usually contained eggplants, tomatoes, olives, maybe some wine and some turbinado sugar to cut the tartness of the tomatoes. Well, I kind of started off thinking I would replace the eggplant with kohlrabi, but I ended up going much further - skipping the tomato seemed like a good idea, I ended up using some sumac instead. And things just got cooking from there.
"Cabbage+turnip" over pasta?!!
2 kohlrabis - peeled and sliced
1/2 red onion - sliced long
1/2 carrot - diced
10-12 gren olives
3 cloves garlic - smashed
1/4 cup red wine
1 T turbinado sugar
1 t balsamic vinegar
1 T extra virgin olive oil
freshly ground pepper
a couple of drops of truffle oil
cooked spaghetti to serve with the caponata
Heat the oil in a wok and saute the onions till they start to brown.
Add the smashed garlic along with the kohlrabi and carrots and simmer covered for about 6-7 minutes.
Toss in the red wine and simmer for another 3-4 minutes till the liquid reduces to 1/4 of the original quantity.
Add the olives, capers, sugar and vinegar and saute a li'l more.
Finally season with the salt and pepper, maybe even some red pepper flakes.
Top the pasta with the caponata or toss them all together, your choice! :)
It was fabulous! The earthy and peppery flavours of the kohlrabi blended with the sweet-sour sauce and danced on our palates. *so* good! I can't wait to dig into that kohlrabi again.
Oooo ... new vegetable - this means I need to ship this off to Vani for Weekend Herb Blogging!