Sure, it may look like a an alien life form or fantasy creature, but this cabbage-family crop is fast becoming an early season CSA staple at Groundworks Farm. Here are a few things to know about kohlrabi, and how to use it in the kitchen:
- Kohlrabi is effectively a swollen broccoli stem; use it as you would broccoli or cabbage.
- More tender and sweet than broccoli, however, either variety is delicious even raw sliced onto salads.
- The entire plant is edible! The tops would be similar to kale, and can be lightly cooked accordingly.
- Roasted kohlrabi with a little parmesan, salt and pepper… diced into stir-fry…shredded into slaw… you decide!
8-10 tortillas (corn, flour, whatever your preference)
1 c chopped onion, scallion or GARLIC SCAPES!
1/2- 1 lb spinach, chopped
3-4 c cheesy white sauce (Try Pepperjack or mozzerella with red pepper)
Fill tortillas with sauteed onion and streamed spinach. Sprinkle with cheese and roll up. Place into 9×13″ pan. Repeat until used up.
Cover with cheesy white sauce and bake at 375 until bubbly.