Kohlrabi is related to cabbage and definitely sports a cabbage-y flavor. Often kohlrabi comes with stems and leaves attached. You can sort of see a whole kohlrabi in this picture of a CSA delivery from May 2009.
But it’s easier to see in this picture from Washington State University’s herbarium.
Last week, I received a green bulb and a purple bulb without tops. I’m guessing in the wintertime the tops don’t grow so well.
Normally, I would dice kohlrabi and use it in stir-fries and casseroles. Today, however, I tried stuffing the bulbs as suggested in this kohlrabi recipe. Basically, you scoop out the centers of the kohlrabi and steam the hollow bulbs. While they’re steaming, you make a sausage hash. Finally, you stuff the hash in the steamed bulbs, top with bread crumbs, and stick them under the broiler for a few minutes.
Scooping out the centers of the kohlrabi with a melon baller was easier than I expected. The kohlrabi are solid, so there’s little danger of scooping too much away and having the outside break or collapse.
I steamed the hollow bulbs for about 20 minutes. They were done faster than the recipe suggested probably due to their relatively small size.
While the bulbs were steaming, I got to chopping produce and defrosting Gum Creek sausage for the hash. The recipe called for using the kohlrabi greens, but missing those, I just added the scooped out parts of the kohlrabi bulbs along with the onions and garlic.
And I didn’t have any rice, so I used corn grits. I considered using the vegetable broth from last week’s delivery, too, to make this meal almost entirely “out of the box.” In the end, however, I decided to use the chicken stock I made several days ago.
The hash turned out great. Here’s a steamy pic.
And here are the final results.
I had extra hash and bread crumbs, so I put both back under the broiler minus the kohlrabi casings.
The verdict? I loved the hash with the grits, and kohlrabi has nice flavor that only needs a little salt and pepper to make it sing. However, the whole stuffing part seems kind of silly. Given the same ingredients again, I would chop the entire bulbs and simply make a hash, top it with breadcrumbs, and put it under the broiler.
No muss, no fuss, and two happy winter lunch campers.