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Kohlrabi [Braised] |
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Ingredients:
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| Kohlrabi comes from the German kohl (cabbage) plus rabi (turnip), because the swollen stem resembles the latter; its origin in nature is the wild mustard plant. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. This recipe is an Antonio Carlucci one; it tastes lovely with both sweet and sour overtones. It is great with pork or lamb dishes, we also suggest trying it with one of our wonderful G & S Organic golden roasted chickens. There is no mention of size of batons - but I would suggest fairly thin for a soft texture. If they are thicker batons, then the kohlrabi retains a sweet and a la dente texture - which works well with the sauce. 1. Gently melt the butter in a suacepan and add the sugar. Cook until the butter starts to turn golden brown. 2. Add the fingers of kohlrabi and vinegar and simmer for about 10 mins. 3. Add the flour and cumin seeds, gradually stir in the stock, and continue to cook until the kohlrabi is cooked. 4. Season with salt and pepper and serve. |
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