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Kohlrabi Two Ways

October 4th, 2012

One day at the grocery store I was confronted by a shelf full of alien-looking things. Take us to your leader, they said – so I brought them home.

Then I peeled them, chopped them up, and served them for dinner. Hey! Don’t look at me like that. It turned out they were just kohlrabi (otherwise known as German turnips) – and they were wonderful – fleshy, sweet bulbs with edible leaves.

German Stuffed Kohlrabi

The first recipe I tried was for German-style stuffed kohlrabi from Epicurious. It’s a bit time consuming, but perfect for a special dinner. I used beef instead of pork, and would recommend you choose small kohlrabi that will cook evenly.

If you don’t have time to hollow out kohlrabi (and let’s face it, most of us usually don’t), try out this Kohlrabi Meatball Soup – it will provide you with the same flavours, in a hearty and comforting dish that’s simple to prepare. It’s part of our 37 Cooks Oktoberfest Challenge – click here for the recipe and more Oktoberfest goodness!

Kohlrabi Meatball Soup

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3 Responses

  1. Tony Wong says:

    The soup looks delicious and hearty. Perfect for after workout

  2. Dear Gardener,

    I love one-dish wonders as they are often so hearty and satisfying.

  3. Yum Girl says:

    Looks interesting and tasty! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

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