Greek identity with a difference, from the inside out and the outside in
(formerly Organically Cooked - Linking Greek food with Greek identity: you eat what you are, or who you want to be)
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.
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
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)
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
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?
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.
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.
ReplyDeleteI am enjoying your blog for quite some time and I love it.
ReplyDeleteYou 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
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)
ReplyDeleteHi 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
ReplyDeleteDear Maria,
ReplyDeleteI'd love some ideas for kohlrabi, too!
Hi Maria, thanks for stopping by my blog. You might also check out this recipe:
ReplyDeletehttp://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.
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?
ReplyDeleteyes, they're varieties of those you mentioned
ReplyDeleteMaria, this is the 1st time I've seen kolrabi in Greece!
ReplyDeleteliterally everything grows here - I'll be blogging at some point in the future about the more exotic cultivations that exist in Hania
ReplyDeleteMy 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.
ReplyDelete