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Thread: My first kohlrabi

  1. #1
    Mark Thorson Guest

    Default My first kohlrabi

    The entry in Wikipedia described them as like broccoli
    stems, only better. That thought sort of ate at me
    until I decided I had to try it. I was looking for
    a substitute for the potatoes I fry up with the Bavarian
    bratwurst from Trader Joe's.

    While I was at it, I thought I'd try a few other
    vegetables that I hadn't bought before, parsnips
    and acorn squash. (Actually, I think I may have
    bought a small parsnips once to bait a trap, but
    I don't remember eating any of it.)

    I peeled everything and cut into about 3/4 inch cubes.
    Then I pan-fried them at moderate heat with the sausages.

    Am I the only person who thinks parsnips taste like dirt?
    They taste a little better if they are fried until they
    start to brown.

    I wasn't impressed with the kohlrabi. I still have a
    couple left I might try in soup. They have a rather
    firm texture, and I didn't notice a lot of flavor.
    I'd rather have broccoli stems.

    The acorn squash wasn't bad at all. Nice texture and
    flavor. Except for zucchini, I've pretty much ignored
    squash. I think I'll use squash alone with the sausages
    next time, but after that I'm back to potatoes.

    I've used both celeriac and lotus root in soups.
    I might consider one of those with the sausages.
    More likely celeriac.

    What vegetables might I have missed? Something that
    would be good with fried sausages. Chinese eggplant,
    maybe, though that would tend to be mushy unless they got
    a very quick fry. I don't eat beans, so those are out.

    One of my objections to potatoes is they have a strong
    tendency to stick to even a well-seasoned pan. The
    simplest method seems to be to give them a quick fry
    at moderate-high heat with constant agitation, followed
    by letting them sit in the pan at moderate-low heat to
    brown. The quick, hot fry seems to modify the surface
    of the potatoes so they don't stick so readily.

  2. #2
    Omelet Guest

    Default Re: My first kohlrabi

    In article <[email protected]>,
    Mark Thorson <[email protected]> wrote:

    > What vegetables might I have missed? Something that
    > would be good with fried sausages. Chinese eggplant,
    > maybe, though that would tend to be mushy unless they got
    > a very quick fry. I don't eat beans, so those are out.


    Cabbage and Saurkraut come to mind for a start!
    I've personally appreciated steamed radishes in place of potatoes for
    pot roasts. Might work with sausage.

    I personally prefer greens with Sausage tho' but that's just me.

    Maybe some Swiss Chard or fresh Spinach?

    I tend to be a serious fan of leafy greens!

    Fresh raw baby spinach works with just about any meat. ;-d
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  3. #3
    Sqwertz Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:

    > Am I the only person who thinks parsnips taste like dirt?


    Am I the only one who thinks parsnips an beets DON'T taste like
    dirt?

    -sw

  4. #4
    Serene Vannoy Guest

    Default Re: My first kohlrabi

    On 11/29/2010 05:54 PM, Sqwertz wrote:
    > On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
    >
    >> Am I the only person who thinks parsnips taste like dirt?

    >
    > Am I the only one who thinks parsnips an beets DON'T taste like
    > dirt?


    I love beets and like parsnips well enough. Neither tastes like dirt to me.

    Serene

    --
    http://www.momfoodproject.com

  5. #5
    Brooklyn1 Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson <[email protected]>
    wrote:

    >The entry in Wikipedia described them as like broccoli
    >stems, only better. That thought sort of ate at me
    >until I decided I had to try it. I was looking for
    >a substitute for the potatoes I fry up with the Bavarian
    >bratwurst from Trader Joe's.
    >
    >While I was at it, I thought I'd try a few other
    >vegetables that I hadn't bought before, parsnips
    >and acorn squash. (Actually, I think I may have
    >bought a small parsnips once to bait a trap, but
    >I don't remember eating any of it.)
    >
    >I peeled everything and cut into about 3/4 inch cubes.
    >Then I pan-fried them at moderate heat with the sausages.
    >
    >Am I the only person who thinks parsnips taste like dirt?
    >They taste a little better if they are fried until they
    >start to brown.


    I use parsnip as an essential flavoring for schicken zoop but then I
    toss it, I can't abide it's texture.
    >
    >I wasn't impressed with the kohlrabi. I still have a
    >couple left I might try in soup. They have a rather
    >firm texture, and I didn't notice a lot of flavor.
    >I'd rather have broccoli stems.


    The kohlrqbi leqaves are good, I think the bulbous portion is too
    bland, I'll eat nit raw but I don't care for its texture cooked.
    >
    >The acorn squash wasn't bad at all. Nice texture and
    >flavor. Except for zucchini, I've pretty much ignored
    >squash. I think I'll use squash alone with the sausages
    >next time, but after that I'm back to potatoes.


    Acorn squash is very good with it's cavity filled with sausage.

    >I've used both celeriac and lotus root in soups.
    >I might consider one of those with the sausages.
    >More likely celeriac.
    >
    >What vegetables might I have missed? Something that
    >would be good with fried sausages.


    Onions and bell peppers.

  6. #6
    gloria.p Guest

    Default Re: My first kohlrabi

    Sqwertz wrote:
    > On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
    >
    >> Am I the only person who thinks parsnips taste like dirt?

    >
    > Am I the only one who thinks parsnips an beets DON'T taste like
    > dirt?
    >
    > -sw




    I like both. Parsnips are quite sweet when sauteed.

    gloria p

  7. #7
    Omelet Guest

    Default Re: My first kohlrabi

    In article <[email protected]>,
    Brooklyn1 <Gravesend1> wrote:

    > The kohlrqbi leqaves are good, I think the bulbous portion is too
    > bland, I'll eat nit raw but I don't care for its texture cooked.


    Shel' hon', you in to the Crystal Palace again? <g>
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  8. #8
    Brooklyn1 Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 21:21:39 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Brooklyn1 <Gravesend1> wrote:
    >
    >> The kohlrqbi leqaves are good, I think the bulbous portion is too
    >> bland, I'll eat nit raw but I don't care for its texture cooked.

    >
    >Shel' hon', you in to the Crystal Palace again? <g>


    Not a drop... drinking plain Crystal Light. I can't type without
    looking at the keys so I don't see my booboos until I look at the
    monitor, could be ten lines later. That's my normal typing before I
    edit, actually that's a much better example than my usual, sometimes I
    can't read my own typing. And I really hate the "Caps Lock" key...
    what a stupid place they put it, and why does it need to be twice the
    size of regular keys... I've a good mind to yank it off and toss it in
    the trash... does anyone actually ever use it, it should be called the
    booby trap key.

  9. #9
    Sqwertz Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 20:09:17 -0700, gloria.p wrote:

    > Sqwertz wrote:
    >> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
    >>
    >>> Am I the only person who thinks parsnips taste like dirt?

    >>
    >> Am I the only one who thinks parsnips an beets DON'T taste like
    >> dirt?

    >
    > I like both. Parsnips are quite sweet when sauteed.


    Yep. I did them with pierogi the other night (sauteed with pepper
    and onions).

    I can understand how cilantro tastes like soap. It does for me
    too, but I still eat it. But nothing except Catfish tastes like
    dirt - or rather - mud (same thing?).

    My family was always well-off enough that we could afford mud, not
    just plain dirt.

    -sw

  10. #10
    Omelet Guest

    Default Re: My first kohlrabi

    In article <[email protected]>,
    Brooklyn1 <Gravesend1> wrote:

    > On Mon, 29 Nov 2010 21:21:39 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >In article <[email protected]>,
    > > Brooklyn1 <Gravesend1> wrote:
    > >
    > >> The kohlrqbi leqaves are good, I think the bulbous portion is too
    > >> bland, I'll eat nit raw but I don't care for its texture cooked.

    > >
    > >Shel' hon', you in to the Crystal Palace again? <g>

    >
    > Not a drop... drinking plain Crystal Light. I can't type without
    > looking at the keys so I don't see my booboos until I look at the
    > monitor, could be ten lines later.


    I tend to watch the monitor as I touch type. But that's just me. ;-)
    I've had typing classes so actually don't watch my keyboard. Not even
    when using the number pad.

    > That's my normal typing before I
    > edit,


    You screwed up the edit for sure! Been there, done that. <g>
    Sorry, but it was too amusing to give it a pass like I normally do with
    typos.

    > actually that's a much better example than my usual, sometimes I
    > can't read my own typing. And I really hate the "Caps Lock" key...
    > what a stupid place they put it, and why does it need to be twice the
    > size of regular keys...


    The shift key is larger? At least mine is, and the caps lock has a
    little green light that lights up if I activate it. At least on this
    one. Not so on the laptop. <sigh>

    > I've a good mind to yank it off and toss it in
    > the trash... does anyone actually ever use it, it should be called the
    > booby trap key.


    So remove it. ;-) Then you can tell by feel if you've accidently hit
    that spot!

    Won't hurt the functionality of your keyboard...
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  11. #11
    Sqwertz Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 22:07:36 -0500, Brooklyn1 wrote:

    > Acorn squash is very good with it's cavity filled with sausage


    You give new meaning to the term, "****'n A", Sheldon.

    -sw

  12. #12
    Mark A.Meggs Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson <[email protected]>
    wrote:

    >The entry in Wikipedia described them as like broccoli
    >stems, only better. That thought sort of ate at me
    >until I decided I had to try it. I was looking for
    >a substitute for the potatoes I fry up with the Bavarian
    >bratwurst from Trader Joe's.
    >
    >While I was at it, I thought I'd try a few other
    >vegetables that I hadn't bought before, parsnips
    >and acorn squash. (Actually, I think I may have
    >bought a small parsnips once to bait a trap, but
    >I don't remember eating any of it.)
    >
    >I peeled everything and cut into about 3/4 inch cubes.
    >Then I pan-fried them at moderate heat with the sausages.
    >
    >Am I the only person who thinks parsnips taste like dirt?
    >They taste a little better if they are fried until they
    >start to brown.
    >
    >I wasn't impressed with the kohlrabi. I still have a
    >couple left I might try in soup. They have a rather
    >firm texture, and I didn't notice a lot of flavor.
    >I'd rather have broccoli stems.
    >
    >The acorn squash wasn't bad at all. Nice texture and
    >flavor. Except for zucchini, I've pretty much ignored
    >squash. I think I'll use squash alone with the sausages
    >next time, but after that I'm back to potatoes.
    >
    >I've used both celeriac and lotus root in soups.
    >I might consider one of those with the sausages.
    >More likely celeriac.
    >
    >What vegetables might I have missed? Something that
    >would be good with fried sausages. Chinese eggplant,
    >maybe, though that would tend to be mushy unless they got
    >a very quick fry. I don't eat beans, so those are out.
    >
    >One of my objections to potatoes is they have a strong
    >tendency to stick to even a well-seasoned pan. The
    >simplest method seems to be to give them a quick fry
    >at moderate-high heat with constant agitation, followed
    >by letting them sit in the pan at moderate-low heat to
    >brown. The quick, hot fry seems to modify the surface
    >of the potatoes so they don't stick so readily.


    Myself, I wouldn't fry any of them. I don't see any of them as
    substitutes for fried potatoes. The parsnips and squash have a
    sweetness to them that potatoes don't.

    Parsnips are similar to carrots - I like them.

    Rutabegas and turnips are sometimes suggested as subs for potatoes -
    but for roasting, or steaming/boiling then mashing (I did a very nice
    mashed root veg last week with parsnips, turnips, rutabegas, and
    potatoes).

    As Brooklyn1 said, cutting the squash in half, stuffing with a sausage
    mixture and baking might be good. A tiny bit of cinnamon or allspice
    in the stuffing mix would compliment the squash.

    Good luck! Hope you find something that works for you.

    - Mark

  13. #13
    Wayne Boatwright Guest

    Default Re: My first kohlrabi

    On Mon 29 Nov 2010 06:46:00p, Mark Thorson told us...

    > The entry in Wikipedia described them as like broccoli
    > stems, only better. That thought sort of ate at me
    > until I decided I had to try it. I was looking for
    > a substitute for the potatoes I fry up with the Bavarian
    > bratwurst from Trader Joe's.
    >
    > While I was at it, I thought I'd try a few other
    > vegetables that I hadn't bought before, parsnips
    > and acorn squash. (Actually, I think I may have
    > bought a small parsnips once to bait a trap, but
    > I don't remember eating any of it.)
    >
    > I peeled everything and cut into about 3/4 inch cubes.
    > Then I pan-fried them at moderate heat with the sausages.
    >
    > Am I the only person who thinks parsnips taste like dirt?
    > They taste a little better if they are fried until they
    > start to brown.
    >
    > I wasn't impressed with the kohlrabi. I still have a
    > couple left I might try in soup. They have a rather
    > firm texture, and I didn't notice a lot of flavor.
    > I'd rather have broccoli stems.
    >
    > The acorn squash wasn't bad at all. Nice texture and
    > flavor. Except for zucchini, I've pretty much ignored
    > squash. I think I'll use squash alone with the sausages
    > next time, but after that I'm back to potatoes.
    >
    > I've used both celeriac and lotus root in soups.
    > I might consider one of those with the sausages.
    > More likely celeriac.
    >
    > What vegetables might I have missed? Something that
    > would be good with fried sausages. Chinese eggplant,
    > maybe, though that would tend to be mushy unless they got
    > a very quick fry. I don't eat beans, so those are out.
    >
    > One of my objections to potatoes is they have a strong
    > tendency to stick to even a well-seasoned pan. The
    > simplest method seems to be to give them a quick fry
    > at moderate-high heat with constant agitation, followed
    > by letting them sit in the pan at moderate-low heat to
    > brown. The quick, hot fry seems to modify the surface
    > of the potatoes so they don't stick so readily.


    I buy kohlrabi not for the stems or leaves but for the bulbous part
    of the root. I prefer it raw and sliced about 1/8" thick. It's a
    nice addition to a raw vegetable platter.

    I love parsnips, particularly if they're roasted, basted with butter,
    the process giving them an even sweeter taste. I've never thought
    they taste like dirt, no more than any other root vegetable.
    Parsnips are also very good iin stews or soups. If the parsnipos are
    particularly large, the woody core needs to be removed.

    Acorn squash is not so different than many winter squash. I prefer
    preparing them with a bit of brown sugar, butter, and a dash of
    nutmet and/or cinnamon. I'm not fond of savory seasoned winter
    squash.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  14. #14
    Sqwertz Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 22:41:52 -0500, Brooklyn1 wrote:

    > On Mon, 29 Nov 2010 21:21:39 -0600, Omelet <[email protected]>
    > wrote:
    >
    >>In article <[email protected]>,
    >> Brooklyn1 <Gravesend1> wrote:
    >>
    >>> The kohlrqbi leqaves are good, I think the bulbous portion is too
    >>> bland, I'll eat nit raw but I don't care for its texture cooked.

    >>
    >>Shel' hon', you in to the Crystal Palace again? <g>

    >
    > Not a drop... drinking plain Crystal Light. I can't type without
    > looking at the keys so I don't see my booboos until I look at the
    > monitor, could be ten lines later. That's my normal typing before I
    > edit, actually that's a much better example than my usual, sometimes I
    > can't read my own typing. And I really hate the "Caps Lock" key...
    > what a stupid place they put it, and why does it need to be twice the
    > size of regular keys... I've a good mind to yank it off and toss it in
    > the trash... does anyone actually ever use it, it should be called the
    > booby trap key.


    Crystal Light does *this* to you?

    Pop off the [Caps Lock] key. I do that with all new keyboards that
    are mine. I throw the [Caps Lock] in the trash. There's only
    negative use for it.

    -sw

  15. #15
    Julie Bove Guest

    Default Re: My first kohlrabi


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > The entry in Wikipedia described them as like broccoli
    > stems, only better. That thought sort of ate at me
    > until I decided I had to try it. I was looking for
    > a substitute for the potatoes I fry up with the Bavarian
    > bratwurst from Trader Joe's.
    >
    > While I was at it, I thought I'd try a few other
    > vegetables that I hadn't bought before, parsnips
    > and acorn squash. (Actually, I think I may have
    > bought a small parsnips once to bait a trap, but
    > I don't remember eating any of it.)
    >
    > I peeled everything and cut into about 3/4 inch cubes.
    > Then I pan-fried them at moderate heat with the sausages.
    >
    > Am I the only person who thinks parsnips taste like dirt?
    > They taste a little better if they are fried until they
    > start to brown.
    >
    > I wasn't impressed with the kohlrabi. I still have a
    > couple left I might try in soup. They have a rather
    > firm texture, and I didn't notice a lot of flavor.
    > I'd rather have broccoli stems.
    >
    > The acorn squash wasn't bad at all. Nice texture and
    > flavor. Except for zucchini, I've pretty much ignored
    > squash. I think I'll use squash alone with the sausages
    > next time, but after that I'm back to potatoes.
    >
    > I've used both celeriac and lotus root in soups.
    > I might consider one of those with the sausages.
    > More likely celeriac.
    >
    > What vegetables might I have missed? Something that
    > would be good with fried sausages. Chinese eggplant,
    > maybe, though that would tend to be mushy unless they got
    > a very quick fry. I don't eat beans, so those are out.
    >
    > One of my objections to potatoes is they have a strong
    > tendency to stick to even a well-seasoned pan. The
    > simplest method seems to be to give them a quick fry
    > at moderate-high heat with constant agitation, followed
    > by letting them sit in the pan at moderate-low heat to
    > brown. The quick, hot fry seems to modify the surface
    > of the potatoes so they don't stick so readily.


    The only way I've ever eaten Kohlrabi is raw. I just cut it in sticks like
    carrot sticks. Very tasty like that. I don't dip it in anything but if you
    like dip for your raw veggies, go for it.

    I tried parsnips somewhat recently in a stew and I didn't like them one bit.
    Neither did anyone else. I don't remember eating them as a child. My mom
    said I probably had them but didn't like them.

    Have you tried fennel? Delicious roasted!

    As for the potatoes, I've rarely had the problem of them sticking when I fry
    them. But I don't fry them very often. I usually do them as oven roasted
    or mashed. Sometimes baked. Once in a while, boiled and served with butter
    or margarine and parsley. I like them this way with lemon also but daughter
    does not.



  16. #16
    Julie Bove Guest

    Default Re: My first kohlrabi


    "Serene Vannoy" <[email protected]> wrote in message
    news:[email protected]..
    > On 11/29/2010 05:54 PM, Sqwertz wrote:
    >> On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
    >>
    >>> Am I the only person who thinks parsnips taste like dirt?

    >>
    >> Am I the only one who thinks parsnips an beets DON'T taste like
    >> dirt?

    >
    > I love beets and like parsnips well enough. Neither tastes like dirt to
    > me.


    I love beets! Do not like parsnips but don't think they taste like dirt.



  17. #17
    Mark Thorson Guest

    Default Re: My first kohlrabi

    "Mark A.Meggs" wrote:
    >
    > Myself, I wouldn't fry any of them. I don't see any of them as
    > substitutes for fried potatoes. The parsnips and squash have a
    > sweetness to them that potatoes don't.


    I finished off the other half of the acorn squash
    this morning by cutting into cubes and pan-frying,
    then adding the sausages and browning them. The
    texture of the squash was quite like potato, though
    of course the flavor was different. I liked it and
    may do it again.

    In a few minutes, the last two kohlrabi are going
    into a fish and barley soup. Normally I use broccoli
    for this. I'm not terribly thrilled with kohlrabi,
    so I probably won't buy it again.

  18. #18
    Ophelia Guest

    Default Re: My first kohlrabi



    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..

    > Am I the only person who thinks parsnips taste like dirt?


    Nope but only if they are not roasted!!


    > They taste a little better if they are fried until they
    > start to brown.


    Try roasting them until they are brown and crusty. They become sweet You
    can also sprinkle parmesan on before you roast.

    Plain boiled parsnips taste worse than dirt.

    --
    --
    https://www.shop.helpforheroes.org.uk/


  19. #19
    Jim Elbrecht Guest

    Default Re: My first kohlrabi

    Mark Thorson <[email protected]> wrote:

    -snip-
    >
    >What vegetables might I have missed? Something that
    >would be good with fried sausages.


    My first choice with sausage is Red Cabbage. Toss a little caraway
    seed in it, if you like.

    Next I'd go for the collards. [Or if I'm in a greens mood and don't
    have collards and time, I might chop up a head or two of Romaine
    lettuce and stir fry them.]

    Broccoli Raab is worth trying.

    -snip-
    >One of my objections to potatoes is they have a strong
    >tendency to stick to even a well-seasoned pan. The
    >simplest method seems to be to give them a quick fry
    >at moderate-high heat with constant agitation, followed
    >by letting them sit in the pan at moderate-low heat to
    >brown. The quick, hot fry seems to modify the surface
    >of the potatoes so they don't stick so readily.


    Frying potatoes is why I use a non-stick pan. It has drawbacks, but
    it is the only way I can get good homefries.

    Jim

  20. #20
    blake murphy Guest

    Default Re: My first kohlrabi

    On Mon, 29 Nov 2010 19:54:05 -0600, Sqwertz wrote:

    > On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson wrote:
    >
    >> Am I the only person who thinks parsnips taste like dirt?

    >
    > Am I the only one who thinks parsnips an beets DON'T taste like
    > dirt?
    >
    > -sw


    but it's really good dirt!

    your pal,
    blake

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