In our local supermarket there is a section entitled ‘Indian Vegetables’ where you can play a matching game between the vegetables on display and the picture board above. Often the vegetables are unlabelled and do not look like any of the pictures, leaving us unable to identify the majority.
Obviously the only thing to be done is to take a punt, buy something odd-looking, bring it home and either figure it out or try cooking something and hope it works!
Hubby proudly came home one day with his odd pick. Now, I had come across this strange variety during a trip to Snowbombing (a music/snow sports festival) in Austria. We didn’t know what is was, nor how to use it. Resulting in the following:
Posting the above online the mysterious vegetable was quickly identified and thus I was able to act knowledgeable this time around and pretend I knew all about it.
Kohlrabi is “a perennial vegetable, and is a low, stout cultivar of cabbage” (Wikipedia), selectively bred by us to be the vegetable you see above (face optional). It’s common in German speaking countries (hence our Austrian find) and southern India (hence the supermarket location). Broccoli, cabbage, cauliflower and Brussels sprouts are all relatives, and it’s reported to taste like a combination of cabbage and broccoli. It’s versatile too, since you can use it raw or cooked. Don’t eat the outer layer though as it can be waxy and fibrous and may ruin your entire kohlrabi experience.
I should also caveat this post with the fact that I am not a cook at all. A bit of this and a bit of that was combined to make the below, so mix it up, add things, change things, go crazy in the kitchen!
- Spices (I used Paprika, Cumin Seeds, Tumeric, Garam Masala, Chilli Powder)
- Peel the kohlrabi, grate, and throw into a bowl
- Chop an onion, smash the garlic, add to the kohlrabi
- Add spices to taste
- Add an egg for binding
- Add flour and mix, a bit at a time, until combined to a thick batter-like texture. You may want to add another egg at this stage if you think it needs it
- Heat a pan with oil and spoon the mixture on in fritter-sized portions
- Flip and fry until golden on each side
Nom Nom Nom!