3 hours ago, Katie Meadow said:Aww, life is short. Don't diss kohlrabi! Salted, paper thin slices of raw kohlrabi make a great cocktail go-with. I can see it as a wrapper for sushi, although I never would have thought of it. Pickled kohlrabi is excellent. It does need to be fresh and tender and juicy, and it isn't always like that.
Imagine growing up in the culinary wasteland of rural Germany in an area that featured commercial harvest of exactly three vegetables: kale, sugar beets and kohlrabi. Imagine all the fun preparations that existed (hint: one - boil for a looong time). For kale I made my peace. For sirup from sugar beets I can cope. I learned also to tolerate pickled kohlrabi, but bringing me to branch out further is reaaally stretching it …
