Kohlrabi

koolrabi

Kohlrabi is a cabbage; the taste is a bit like the stem of cauliflower but 'fresher,' a hint of anise or fennel.
Unless they're big I'd say you need three to six bulbs for each person.

For three or four
Boiled eggs go well with this dish
I usually have rice with stewed tomatoes on the side; you could have potatoes instead

9-15 kohlrabi bulbs
sides:

rice or potatoes
tomatoes, stew as sauce for rice or potatoes
3 eggs

for the kohlrabi 'white' sauce

¾ cup (100 g) white flour
3 TBsp (40g) olive oil
3 cups + 1 oz (750 ml) - or a little more - lowfat milk
(optional) 1 tsp curry powder

Remove stems and leaves from kohlrabi bulbs
Cut horizontally in ½ inch (1½ cm) thick slices (discard bottom slices, they're often stringy)
cut off skin, wash slices
cut slices to ½ inch (1½ cm) wide strips (like French fries)
Cover with water, bring to a boil, lower heat and cook for 20 to 25 minutes
Drain

White Sauce

An hour before dinner, mix flour and olive oil in a glass bowl (I use a ½-gallon, 2-liter measuring cup) - let stand for one or two hours to reduce raw-flour taste
Add milk and stir in, first in 3 small amounts like 1½ oz (50 ml) - then in three or four large amounts
Heat sauce in microwave, say 12½ minutes at half-power, stop and stir a few times during that time
For an Eastern flavor you could add a teaspoon or more of curry powder
Add a little milk if it's too thick; don't let it come to a boil
This is also the sauce I make for cauliflower and broccoli, but then with nutmeg and ground fresh ginger

Boiling Eggs

Always wash hands well after handling raw eggs
Put enough water in a pan so the eggs will be completely under water, cover and bring to a boil
With a pin prick a small hole in the blunt ends of the eggs to let air escape and prevent breakage; discard pin
Using a spoon, carefully put eggs in boiling water, return water to boiling and cook for eight minutes
For easier peeling, put boiled eggs in cold water or drain hot water, fill with cold water, repeat two or three times; peel

Your chef: Marco Schuffelen - email

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