if you have never cooked kohlrabi, now is the time to take the plunge before it's too late. it's in season for the fall. kohlrabi tastes like a cross between broccoli and cabbage. it is mild and slightly sweet. roasting it brings out a little more of the sweetness. the bulbs taste best when they are the size of peaches or smaller.
kohlrabi can be eaten raw or cooked. the stems should be removed and the outer skin trimmed before eating as it can be tough. here is a simple step by step guide to trimming a kohlrabi bulb.
step 1: trim of leaves and stems
step 2: wash bulbs
step 3: trim off bottom
step 4: trim off all 4 sides so you have a cube
step 5: cut off top
step 6: cut into cubes
i tossed mine with a little olive oil, salt, pepper, and thyme and roasted it with cubed butternut squash at 425 degrees F for 30-40 minutes. i turned them twice and once they were golden brown they were delicious! the butternut squash was a perfect compliment.
on another note, have you heard wendy's has new natural cut fries with sea salt? i am never one to shy away from french fries so when wendy's sent me a gift card to try out their new natural fries i said "of course!" while the food was free, the opinions are mine.
while i try to stay away from fast food, E and i sometimes stop and have wendy's while on road trips. so, we took a little road trip (3 miles away) to try some goods. i not only got the new fries but also the chicken nuggets with barbecue sauce. E got a half an apple pecan chicken salad with a jr. bacon cheeseburger. the fries were great - crispy, tender, and salty. i could even see the skin on the fries. it's nice they leave the skin on considering a lot of the nutrients from the potato are in the skin. if you used to love wendy's fries, i think you'll like them even more now.
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