Kohlrabi with Garlic and Ginger
Recipe: Kohlrabi with Garlic and Ginger
From: some online forum that I found through Google
Serves: 4
2 medium kohlrabi
1 Tbsp. olive oil
2 cloves garlic, crushed
2 tsp. fresh ginger, grated
1/4-1/3 c. water
1/2 tsp. chicken bouillon (or just salt for a vegan version)
pepper to taste
Peel kohlrabi and cut into matchsticks. In a large skillet, heat the olive oil over med-high heat, add garlic and ginger and sauté for about 30 seconds. Add the kohlrabi and stir-fry for a couple of minutes, then add water and bouillon (or use chicken stock). Cover and steam for about 5 minutes, until as tender as you like; add pepper to taste.
Notes:
Kohlrabi was another veggie I'd never cooked until we got some from the CSA. This is a pretty tasty and easy way to prepare it. It tastes rather like broccoli stems but the texture is a little crunchier.
From: some online forum that I found through Google
Serves: 4
2 medium kohlrabi
1 Tbsp. olive oil
2 cloves garlic, crushed
2 tsp. fresh ginger, grated
1/4-1/3 c. water
1/2 tsp. chicken bouillon (or just salt for a vegan version)
pepper to taste
Peel kohlrabi and cut into matchsticks. In a large skillet, heat the olive oil over med-high heat, add garlic and ginger and sauté for about 30 seconds. Add the kohlrabi and stir-fry for a couple of minutes, then add water and bouillon (or use chicken stock). Cover and steam for about 5 minutes, until as tender as you like; add pepper to taste.
Notes:
Kohlrabi was another veggie I'd never cooked until we got some from the CSA. This is a pretty tasty and easy way to prepare it. It tastes rather like broccoli stems but the texture is a little crunchier.