Kohlrabi must be peeled, and has a mild, broccoli like flavor. It makes an excellent and delicate "cream of" soup, is great cooked in stir fries, raw in salads, on crudites trays and slaw. Cubed in soups or stews, sliced and baked au gratin. Good fried, like fried zucchini.
Hmm...it suddenly occurs to me that I've never tried roasting it, but I bet it would do well in a mixed roasted veggie dish.
rachelellen
susie_queOriginal Author
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