File this experiment under “things that don’t look like they taste good, and then exceed all expectations.” My grandmother loves kohlrabi – so much that my mother claims she eats it right out the garden, like an apple. Me? I have no idea what to do with it. It’s the latest addition to an embarrassing list of CSA goodies that I’ve never actually eaten before being forced to find a recipe for them. Sleuthing about on the internet, it seems that outside of roasting and a few curries, kohlrabi remains a bit of a mystery.
I stumbled upon this recipe on Farmgirl Fare admit to feeling a bit doubtful about her rave reviews. But I had all the ingredients in the fridge, so I gave it a shot. I used local green onions instead of the white, and had to add a few extra tablespoons of rice milk to achieve a smooth consistency. And you know what? It was delicious, especially topped with a healthy dollop of Earth Balance. Earthy, cabbage-y, even a little potato-y, it was a revelation. Just don’t skimp on the pre-peeling. Even boiled and pureed the hard outer skin of kohlrabi makes for woody little chunks in your otherwise perfect puree. It may not be pretty, by my is it tasty.