Paul brought home a kohlrabi the other day. I had heard of kohlrabi, but really didn’t know anything about it. He said it is related to cabbage and had a flavor like broccoli stems, only milder.
I had to do a little searching to find out how to cook it. Suggestions ranged from sliced raw with salt & pepper to chopped in casseroles. I decided to try a quick saute, along with carrots.
I was surprised by how mild the flavor was. It had a hint of broccoli/cabbage flavor but was very light and almost sweet.
So this is how I cooked it: