KOHLRABI
I had to look this vegetable up last month because I had never seen such a thing.
The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter, hence its Austrian name Kohlrübe.
Not only do the stems have an unusually beautiful appearance, they are surprisingly flavorful and have a very unique taste, like a mix between brocolli, cabbage and mildly sweet like an apple. The leaves can be prepared like kale and are high in nutrients.
I peeled and sliced the stems for the kindergarten classes to try during snack time. I made a dressing for them to dip them into and the teacher said most kids loved them.
Raspberry Vinaigrette recipe:
- organic raspberries
- meyer lemon juice
- honey
- olive oil
- white balsamic vinegar
- oregano, thyme, marjoram
BLEND.
LINKS:
prota.org- scienitific information
NY Times- some great recipes
No comments:
Post a Comment