Zambolis apartments

Zambolis apartments
For your holidays in Chania

Saturday, 31 January 2009

Aliens in the kitchen (Ξωτικά στην κουζίνα)

calabrese fennel kohlrabi

Calabrese, finnocchio, kohlrabi, all grown in Galatas, Hania. Only finnochio is sold in the stores; calabrese and kohlrabi are grown, but not sold.

Any ideas for cooked kohlrabi? I only use it raw.
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11 comments:

  1. Valerie Harrison (bellini)31 January 2009 at 13:44

    Kohlrabi here in Canada is more like turnip so I love it mashed and sometimes add a little butter or maple syrup to the mixture. Or I add it it to soups and stews.

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  2. Anonymous31 January 2009 at 16:06

    I am enjoying your blog for quite some time and I love it.
    You can fill the kohlrabi with minced meat or with rice similar to yemistas. Your have to peel it first, hollow it out leaving about 1 cm of flesh, boil it a few minutes. Then fill it using the finely cut flesh, meat or rice, herbs (what you fancy) add grated cheese or bechamel and together with a little of the water put into the oven. Eva Vienna

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  3. Maria Verivaki31 January 2009 at 16:47

    thanks for the info - this vegetable is really not used in crete much, so i really didn't know what to do with it past a salad (very crunchy, tastes of cabbage)

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  4. Paula1 February 2009 at 07:13

    Hi Maria, Here's a link to a recipe from Jan at Range Warfare. She's got a great blog, and I remembered her talking about how they grew kohlrabi in their garden. She came up with a great baked dish. Here's the link: http://range-warfare.blogspot.com/2008/12/kohlrabi-and-chicken-and-vegetable-bake.html

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  5. Meg Wolff1 February 2009 at 15:18

    Dear Maria,
    I'd love some ideas for kohlrabi, too!

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  6. Anonymous1 February 2009 at 20:32

    Hi Maria, thanks for stopping by my blog. You might also check out this recipe:

    http://range-warfare.blogspot.com/2009/01/roasted-roots.html

    I would have used kohlrabi instead of rutabaga in this dish if we had any left. I have also used it in soups and stews instead of turnip or swede.

    I love your blogs, and I'll be back for more of a look around. You are very lucky to live on Crete, it's a beautiful island.

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  7. Tangled Noodle2 February 2009 at 15:49

    I learn something new each time I visit your blog! Kohlrabi is relatively easy to find in groceries here but I haven't used it before. I've never even hear of either calabrese or finnochio - the first looks a little like cauliflower and the other like fennel. Are they similar?

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  8. Maria Verivaki2 February 2009 at 15:55

    yes, they're varieties of those you mentioned

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  9. Peter M2 February 2009 at 19:35

    Maria, this is the 1st time I've seen kolrabi in Greece!

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  10. Maria Verivaki2 February 2009 at 22:13

    literally everything grows here - I'll be blogging at some point in the future about the more exotic cultivations that exist in Hania

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  11. Laurie Constantino5 February 2009 at 10:22

    My favorite way to eat kohlrabi is uncooked in a slaw mixed with apple slivers. It's okay mashed with potatoes (half/half), but not my favorite. I like its raw crunchiness.

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