Is it tasty? Is it nutritious? If I leave it in my basement will it grow into an alien-zombie doppelganger and secretly replace me?
Right, let's have a look then...
OK, that's not too weird. No alien fetuses... so far so good.
Hmmm... kind of like Jicama. I gingerly tasted a slice of the raw veggie and it wasn't bad. Crisp and sort of like a cross between a turnip and a carrot. Probably be good in a green salad. Next I heated a little oil in a saucepan and browned some.
The flavor was little affected and it became less crisp. A liberal application of sea-salt and a dusting of ground black pepper was a great benefit. Interesting. I sliced up some leftover beef from last night and started heating it in the saucepan with some crushed garlic. I added some leftover chopped cauliflower and the mystery veggie (Carrip? Turrot?) and some crumpled fresh goat cheese and voila! Breakfast.
Mmmmm... food! My Favorite!
The experiment was a success and we had a tasty breakfast. Linda was not a fan of the goat cheese and suggested that adding an Onion to the mix would be a benefit and I had to agree the Mystery Veggie would go well with onions.
Don't be afraid to experiment and try new things. Experiment, have some fun. And please...
Some one tell me what this thing is and what to do with the remaining bit.
Brandi Cody has identified this as Kohlrabi, related to radishes and turnips. She also graciously provided this yummy-looking recipe:
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1 tablespoon rice flour (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste (I use season salt mixed with a curry powder and a little sugar)
1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
We tried a variation of the above recipe- it was quite good prepared this way.
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