Cooking a New Vegetable: Kohlrabi

In yet more cooking news, last night I went to the market to search for something to make for dinner. I got a few different things, including vegetable I’d never seen before (pictured, right). I also tried to buy some other veggies unsuccessfully–I didn’t realize I needed to weigh the ones sold by the pound before I got to the checkout, so I left without zucchini and cauliflower.

I also bought some mystery herbs–they had photos so I could sort of tell what they were despite not being able to decipher any of the names, though it wasn’t a foolproof system. What I thought was basil was actually mint, and I’m still not 100% sure what two of the others I bought were–my best guess right now is tarragon and thyme. I also bought a basil plant because I knew exactly what that was and it was no more than buying dried spices.

In any case, I made some couscous with onions, broccoli, kohlrabi (the mystery vegetable, which tastes a lot like a cross between brussels sprouts, broccoli and turnips), tomatoes and tofu (that totally fell apart). It turned out well, the mystery vegetable was pretty good–it probably could have been cooked a bit longer, but at least we learned something new. I didn’t figure out what it was until doing some research online this morning. And we have lots of leftovers, if anyone wants any.

2 Responses to “Cooking a New Vegetable: Kohlrabi”

  1. Michie says:

    A warning that basil is extremely hard to grow. it requires a lot of room so does best in the ground. In a pot, it begins to die pretty soon. Remember when mom had those herbs for a couple weeks in those tiny pots? But if it can grow…oh man, fresh basil is so good

  2. Francine says:

    It is–it’s nearly totally dead. I don’t think it’s getting enough sunlight. At John and Terri’s, though, we had a nice basil plant that lived for a year or so. I just need it to live for a few more weeks… We used some a few days ago–yum!

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