When The Husband first brought this monstrosity home with his manic laughter at my general fear, I went straight to The Google Machine and got myself an education. The Google Machine brought me to the ultimate provider of knowledge on the internet, Wikipedia, which informed me of the following:
Kohlrabi (German turnip) (Brassica oleracea Gongylodes group) (Ulkobi in Assamese and Bengali) is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.
Informative, but not extraordinarily helpful. I didn't really need to know that it came about from genetic selection on the part of farmers who liked the way the fat ugly thing looked. I needed to know what the heck to do with it. Fortunately two items down on The Google list was a New York Times article usefully titled Discovering Kohlrabi (It's a Vegetable).
In this perfectly helpful and mildly entertaining article were 5 recipes of varying difficulty: Kohlrabi Home Fries, Kohlrabi Spring Rolls, Kohlrabi Risotto, Kohlrabi Puree and this: A Greek Style Kohlrabi Pie.
- Me: It's too hot to make and eat risotto
- The Husband: What about home fries?
- Me: It looks way too easy, how about the pie? Kinda looks like Spanakopita, I can handle that. (famous last words, I know)
So we set to work.
