Germany happens to be the largest producer of Kohlrabi not only in Europe but the whole world! It also happens to be my one and only vegetable I detested as a child.
Also known as German Turnip, Stem Turnip, Cabbage Turnip but regardless of its name it does not belong to the Turnip family and neither is it a root vegetable. The taste and texture of the Kohlrabi is similar to that of a broccoli stem but slightly milder and sweeter. That is why it can also be eaten raw!
Stories and Food go hand in hand and I have a vivid one related to this vegetable!
Growing up Kohlrabi used to my brothers and my “Most Hated” vegetable! I realize Hate is a bit too extreme but that how it was.
Eating habits in our family were quite strict. There was a certain respect for food and wastage was never tolerated. We had to eat what was cooked and we had to finish what was served on our plate. No questions asked, no negotiations of any sorts entertained. For me these earliest memories hold true till today.
Kohlrabi was prepared as a vegetable with a simple tempering of mustard, turmeric, asafetida and then lightly fried along with onions and sometimes tomatoes. Nothing fancy-schmancy about it.
We used to keep that vegetable as the last thing to eat on our plates. Stuff as much as we could in our mouth and swallow it with a huge gulp of water! Probably the craziest way of tackling that vegetable.
We also grew up in the time where packaged food never made its way into our home. Expect for the occasional sausages and ham which was considered as a treat, everything was homemade using the availability fresh produce.
There was not much exposure to other cuisines around the world. People in those days pretty much cooked food from their own region and culture, quite a contrast with the eating preferences of today.
Which is what led me to this recipe. I wanted to convince myself that something I disliked so much as a child has a many possibilities to be turned into a delicious tasting vegetable.
This spring vegetable is rich in vitamins and minerals and can be included in diet both raw and steamed! Popular in Hungary, Poland, Lithuania, Ukraine and Russia, it is mainly served as a side-dish.
Tastefully carved, stuffed, steamed and royally placed on a béchamel sauce, the recipe is particularly unique in that it uses the entire vegetable, greens and all.
To prepare kohlrabi, you will first need to cut off the stems and greens. Coarsely chop these scraps and set them aside: the greens, along with whatever you scrape out of the inside, will become the ‘soup’ part that gets cooked alongside the stuffed kohlrabi.
If your kohlrabi is larger/older, you may want to peel it or at least trim off any bits of thick fibrous skin. But for younger vegetable this step isn’t really necessary.
I used a Melon baller scoop to remove the insides.
Ingredients:
6 small sized tender kohlrabi
1/3 cup finely chopped green Kohlrabi leaves
1/2 tsp sugar
1/2 cup milk
1/2 cup cream
1 tbsp flour
1 large white onion, minced
2 Tbs butter
1/2 cup ground pork or 1/2 cup rice, washed and soaked
1 garlic clove
1/8 tsp nutmeg
1/3 tsp freshly ground black pepper
1 tsp salt
1/2 cup chicken broth
1 tablespoon flour
Method:
- Wash and peel away the tough, outer skin of the Kohlrabi. Cut a bit off the root end so they can stand straight. Cut off the tops and using a fruit scoop, scoop out the flesh from inside the bulbs. Leave at least a quarter-inch wall which will hold the filling. Keep the scooped out kohlrabi balls aside.
- Wash, dry and roll the tender leaves into a tight roll, slice finely.
- In a medium skillet, sauté half the onion, flour. Add milk, cream, salt, nutmeg and pepper to make a Béchamel sauce.
- In another pan add the chopped, scooped-out kohlrabi balls in 1 1/2 tablespoons butter and simmer. Cook until tender and add it to the sauce. Cook until the sauce is thickened, rich and creamy. Add miilk to adjust the creaminess. Transfer to a large bowl.
- Mix the meat with finely chopped garlic clove, onions, and salt and pepper.
- Sprinkle some sugar over the kohlrabi and par boil for 15 minutes. Remove and let cool.
- Heat oven to 150°C.
- Fill hollowed-out kohlrabi with the meat mixture. Take a baking dish, and place kohlrabi. Pour the chicken broth over the kohlrabi, cover and bake for 30 minutes.
- Once done, ( test by checking it with a fork ) pour the prepared Béchamel sauce along with the Kohlrabi mixture, in and around the Kohlrabi and serve hot.
Kohlrabi can be used as a complete vegan or vegetarian dish by stuffing it with well seasoned rice, with onions and sauteed mushrooms, Quinoa, or even some firm tofu in place of rice! Yummy, done any which way you fancy.