Who Cooks Kohlrabi??

After years and years of strolling past the alien-esque vegetable, in supermarkets, Asian food stores and even our local farmers' market, Cafe Drake decided to climb out of our box and experiment with kohlrabi. Imagine, to our delight, it possesses a taste akin to a turnip crossed with a mild-flavored apple. SO very good sliced paper-thin on salads, or cut just slightly thicker and marinated with vinegar and water. Our favorite method is a subtle, bare-bones braise as below, but we'll be soon sampling in stews and roasts and more. Stay tuned to Cafe Drake for breaking kohlrabi news. [See above alongside turkey kielbasa and onions and a bulgur pilaf]

PAN BRAISED KOHLRABI

Wash and peel 3-4 medium sized kohlrabi. (Is there a plural? Do we care?)

Slice into several wedges and fry quickly over high heat in a couple of tablespoons of olive oil.

Salt and pepper, add about 1/3 cup of water and cook, covered, over very low heat until veggies are tender when pierced with a knife.

Serve with any meat, poultry or fish entree, barring only those with a heavy tomato sauce.