Follow-up on the Kohlrabi

So, I finally cracked the thing open this evening. By which I mean, of course, that I peeled it, chopped it and ran it through the mandoline to give it a nice matchstick cut. I also sampled it a bit to at least have an idea how it tasted before cooking with it... I ended up using it in place of the celery in a mirepoix (sweating it with the onion and carrots) and it turned out really well! I tossed in some diced chicken thigh meat, some chopped fresh rosemary and thyme from the yard and then used some homemade turkey stock from the freezer. I'd cooked up some brown rice separately and put that in bowl before ladling over the soup. Yum!! I'd definitely do that one again!

And I could definitely see tossing kohlrabi into several other dishes... particularly salads. Sort of reminded me of a cross between broccoli stems and jicama.

Crossposted from my Livejournal