While strolling around the Green City farmers market this past weekend in Chicago, I spotted these beautiful and interesting looking vegetables. I was feeling adventurous so I thought I would buy them and give them a try. It turns out, they were kolhrabi, which is German for cabbage turnip and a relative of the cabbage and cauliflower. I was told they can be peeled, cut and eaten raw or roasted. I decided to attempt the latter, and put them in the oven at 400 degrees for about 30 minutes, with just a touch of olive oil, salt and pepper.
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Filed under: Recipes
I had to share this recipe with you as it blew me away with its deliciousness and was my first time cooking with kohlrabi.
http://www.chicagonow.com/ups-and-downs-of-a-yoga-mom/2011/08/meatless-monday-stephanie-izards-kohlrabi-fennel-and-blueberry-salad/