Here in NOLA, we’re fortunate enough to enjoy the fruits of a thriving locavore and urban farming scene. As a result of this happy happenstance, we frequently base our meal plan for the week around a Weekly Produce Box from Hollygrove Market & Farm. This way we’re eating local, in-season veggies and supporting our community at the same time. Hooray!
But sometimes The Box contains mysterious veggies with which we’re not familiar. Although sometimes daunting, it’s always a welcome learning experience figuring out how to prepare and serve a new-to-us veggie, and more often than not we’re pleased with the results of these experiments.
This week’s New Veggie was kohlrabi, a member of the cabbage family as it turns out, and thus a close relative of broccoli.
The Box contained a single purple kohlrabi with its green leaves still attached, so I searched for a recipe which would make use of both parts. Good old Martha Stewart came to the rescue with this recipe for Sauteed Kohlrabi with Onions and Cream, which called for precisely one kohlrabi complete with greens.
I was skeptical of the kohlrabi bulb while chopping it and during the early cooking stage, and I was hesitant to include the nutmeg (it always seems suspect to me in savory dishes), but I trusted Martha’s method and the end result was fantastic.
We served it up alongside a slow-roasted eye of round and some sour-cream-and-chive red potatoes, making for a lovely Saturday night supper.
