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vgqn who alerted me to the existence of a vegetable called kohlrabi, which she recommended. And when I noticed its name on the produce boards at one of my less-frequented supermarkets, I decided to pick some up.
Mind, it wasn't that easy to find, as the order in which the vegetables sit in the bins is not always identical to the order they're listed on the board, and if you don't know exactly what the thing you're looking for looks like, you're apt to pick up the wrong item. In this case, fennel.
Anyway, eventually I returned from the hunt with some kohlrabi: bulbs with numerous long stems turning into huge green leafy parts. One reason I buy fewer strange vegetables than I might is because I don't know what to do with them. (Yes, info is online, but it can be contradictory or even mischievous.) Sometimes while chopping veggies up for dinner, I realize how much unwritten practical skill I've accumulated on how to cut them up, and on which parts to keep and which to discard.
In the case of kohlrabi, apparently you discard all those stems and leaves, cut the peel off the bulb, and chop up the interior into what looks like, and it turns out tastes rather like too, chunks of peeled broccoli stem.
The first bulb I mixed into some stir-fry along with pieces of the broccoli it was masquerading as, to see if we could tell the difference. The rest got saved for tonight: I tossed it with my standard veggie-roasting mixture of olive oil, mashed garlic, and shredded asiago (lemon juice and pine nuts an optional post-roasting addition, left out this time), and put it in the oven along with the dish of what would become baked ravioli with marinara sauce (a favorite we don't often have, because few raviolis are good for baking). So, red and green for dinner: not bad.
vgqn who alerted me to the existence of a vegetable called kohlrabi, which she recommended. And when I noticed its name on the produce boards at one of my less-frequented supermarkets, I decided to pick some up.Mind, it wasn't that easy to find, as the order in which the vegetables sit in the bins is not always identical to the order they're listed on the board, and if you don't know exactly what the thing you're looking for looks like, you're apt to pick up the wrong item. In this case, fennel.
Anyway, eventually I returned from the hunt with some kohlrabi: bulbs with numerous long stems turning into huge green leafy parts. One reason I buy fewer strange vegetables than I might is because I don't know what to do with them. (Yes, info is online, but it can be contradictory or even mischievous.) Sometimes while chopping veggies up for dinner, I realize how much unwritten practical skill I've accumulated on how to cut them up, and on which parts to keep and which to discard.
In the case of kohlrabi, apparently you discard all those stems and leaves, cut the peel off the bulb, and chop up the interior into what looks like, and it turns out tastes rather like too, chunks of peeled broccoli stem.
The first bulb I mixed into some stir-fry along with pieces of the broccoli it was masquerading as, to see if we could tell the difference. The rest got saved for tonight: I tossed it with my standard veggie-roasting mixture of olive oil, mashed garlic, and shredded asiago (lemon juice and pine nuts an optional post-roasting addition, left out this time), and put it in the oven along with the dish of what would become baked ravioli with marinara sauce (a favorite we don't often have, because few raviolis are good for baking). So, red and green for dinner: not bad.
