A funny-looking root—sometimes with a few leafy stems attached—with a sweet, slightly piquant flavor and crisp
texture that can be treated as you would turnips in any recipe.
Preparing: Peeling is optional for small kohlrabi and recommended for large ones. Slice or chop as necessary.
Best cooking methods: steaming, sautéing, roasting; raw: excellent sliced thin and served as a crudité or a
crisp, fresh foil for charcuterie
When is it done? When tender but still crisp (steamed or sautéed); when soft (roasted)
Other vegetables you can use: turnips
And, of course, ‘Extreme Ways,’ one of the best songs ever “When I first became a vegan, I was a former punk rocker, and so my approach was as confrontational as you can imagine — getting in fights with family members about why they shouldn’t be eating cheese — and at some point I realized that when I was being…
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