This week, at our Grant Farms CSA drop point, it saddened me to see a table full of abandoned kohlrabi. As you can see in the picture below, I think the kohlrabi were feeling somewhat dejected as well!
Kohlrabi is new to me and earlier this year I had to hit Google to find out 1) what it was and 2) how to prepare it. Since making friends with this stout little member of cabbage family, I have taken to eating and enjoying it most in the raw. Imagine the delicate taste of broccoli stems and the crunch of the crispest apple you have ever sunk your teeth into. That's kohlrabi. A rather fascinating little cruciferous veggie that retains much of its crispness no matter how long it's cooked!
So back to the produce pick up. The woman helping me bag up my veggies gave me the go ahead to take all the kohlrabi I wanted. And so I did. Well, here it is Thursday night and I have successfully used up the little guys and secretly hope there are more orphans next week! Tuesday I cubed some and tossed it in with our Bison Stew. Wednesday I made this Cayenne and Paprika Kohlrabi for an afternoon snack. And, tonight ... well, that post is coming soon.
Cayenne and Paprika Kohlrabi
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Common Allergens: None
With a sharp knife, very carefully cut away the skin of and slice in 1/8-1/4" slices (see notes):
2 medium KOHLRABI
In a large frying pan over medium heat, add:
2-3 tablespoons extra virgin OLIVE OIL (more as needed)
Arrange kohlrabi in a single layer in frying pan. Season to taste with:
Saute until golden brown and flip. About 5 minutes each side.
The skin of a kohlrabi and the flesh just beneath the skin can be quite fibrous. I slice off the skin and a little more.