Kohlrabi (koal-RAH-bee) A vegetable that was first publicized in 1554 by a German botanist made kohlrabi a part of the German table faire almost immediately. This hardy plant was not field farmed until 1734 in Ireland, but became popular throughout Central Europe and the Mediterranean shortly after. Created by the cross-pollination of cabbages and turnips this awkward looking vegetable has a pale green and sometimes purple stem with dark green leaves that grows above ground similar to cabbage. The bulbous stem is best peeled and cooked as you would any root vegetable. With a mild, sweet turnip flavor this Kohlrabi is fun to cook with and lends itself to many applications in a commercial kitchen. As a crunch to a salad or another vegetable in a stir-fry this overlooked strange looking plant has flavor and style.
Kohlrabi in Sour Cream Dill Sauce
12 ounces kohlrabi, peeled and sliced
8 ounces sliced thin carrot
8 ounces of thin sliced sweet onions
1 ounce butter
1/2 ounce Chopped Garlic
8 ounces chicken stock
1/2 teaspoon dried dill
2/3-cup sour cream
salt and freshly ground pepper
1 level tablespoon cornstarch
Salt and Pepper to taste
Thickly peel the kohlrabi to remove the entire woody outer layer. Slice thinly and sauté with the carrots, garlic, and onions in butter, being careful not to brown butter. When onions start to become translucent; add stock and bring to a simmer. Remove vegetables and place to the side. Blend the cornstarch with very little cold water to create slurry and stir into simmering stock. Bring heat back up to a simmer for about 5 minutes; add veggies back into mix with the dill and the sour cream, then adjust seasoning to taste. I like to use sea salt and white pepper for the final seasoning.