So last week, Nethergong Nurseries sent me this amazing summer vegetable called Kohlrabi. It is one of those vegetables that you won’t find in the supermarkets easily and so if you are a supermarket junkie (which I was until I found the veggie box), you wouldn’t know what to do with this amazing vegetable.
Kohlrabi is great either cooked in curries or stir-fry or raw in salads or sandwiches. It has a texture of radish, fresh, juicy and crunchy. Both the stem and the bulb is edible and they have a sweet taste with some kick like that of a radish to it.
Because Kohlrabi is similar to cabbage and broccoli, I decided to toss them together in a healthy stir-fry and served it with some white rice and pan fried salmon fillets. Here is the recipe:
1 whole broccoli, cut into florets
1 whole kohlrabi, sliced
2-3 carrots, sliced
1 large onion, sliced
4-5 cloves of garlic, chopped
2 inches of ginger, julienne
2-3 tsp soy sauce
handful of chopped spring onions
salt to taste
sprinkle of chilli flakes
Heat oil in the pan. Saute garlic, ginger and onion until translucent. Add broccoli and kohlrabi along with carrots. Fry them for 5 minutes and then add soy sauce, salt, honey & chilli flakes. Cook on slow flame until the vegetables are tender. Do not overcook. Make sure the vegetables have a bite to it. Last but not the least sprinkle some spring onions.
Garnish with some sesame seeds. Voila! Serve hot.