First up, kossak kohlrabi.Most people haven't even heard of regular kohlrabi, which is a brassica that my old CSA once described as looking like Sputnik (if that even has any meaning for anyone). It's a bulb that grows above ground and has leaves that shoot upward off long stems. Kossak kohlrabi is like kohlrabi on steroids.
|Do you know how hard it is to photograph yourself |
with a four pound kohlrabi in one hand?
Seriously, right? Kossak kohlrabi grows up to 8" in diameter and this particular one weighed four pounds. That's a lot of kohlrabi, right?
My go to kohlrabi recipe includes grating the kohlrabi, sauteing it in butter, stirring in an excessive amount of parmesan, (The original recipe called for 1/4 c but I didn't have my glasses on the first time I made it and went with 3/4 c, it was delish!) This dish highlights the nutty aspects of this crazy vegetable.
But we weren't going to be able to eat four pounds of that! So I googled and found this Iraqi lamb recipe. I substituted ground beef for the lamb cubes because that's what we had, and skipped the dried lime, because while I might like to try it in the future I didn't have any hiding in the cupboard. The dude loved it. And he's not that crazy about kohlrabi usually. Good thing because we still have the other half of the kohlrabi!
When I was cooking this, I remembered too that Amy Thielen (The New Midwestern Table and Food Network's Heartland Table) serves iced kohlrabi with salt as an appetizer. So I tried that. If you really salt it up, it's pretty good.
So there you go, three recipes for kohlrabi.