Each week in our CSA basket a funky looking veggie appears. The first year of our farm deliveries, I marveled at the mystery vegetable, scratched my head quizzically, and banished the purple—or sometimes green—bulb to the crisper in the dreaded ‘other fridge’. The fridge intended for well-planned overflow, but in reality a landing spot where unused condiments like the pickles purchased last year for a 4th of July picnic linger until further use or full-on rottage occurs.
I’m talking about kohlrabi. An obscure member of the cabbage family that is utterly delicious. Once you get past your fear. For the first three years or so, I would slice or shred the peeled bulb and toss in a big salad where it’s flavors were unnoticed. I considered this a culinary success. A step up from the crisper drawer purgatory.
This year, I decided to conquer kohlrabi. Tired of being intimidated by a fist-sized plant, I got to work experimenting in the kitchen. The results?
(Oh my yum!)
Kohlrabi is nutty and dense. Diced and sautéed in ghee (clarified butter with casein and lactose removed), it cooks up like onions, but tastes more like potatoes. After enjoying kohlrabi sautéed with a sprinkling of sea salt for a couple weeks, I upped the ante and went for broke with this week’s experiment.
A green kohlrabi appeared in my CSA basket on Monday. The purple is prettier, in my opinion, but both hued bulbs taste the same. The result of my experiment? A healthy, filling, soup so fresh and delicious I found myself searching for another kohlrabi in the basket.
The soup could not be more simple. Simply peel and dice the kohlrabi, sauté in ghee (or butter) add rinsed lentils, water, herbs and seasonings of your choice. I tossed in a healthy chiffonade of collard greens which made me happy, happy, happy.
Kohlrabi and Lentil Soup
Delicious pairing of kohlrabi, lentils and collard greens make this an exceptionally healthy soup. Packed with nutrition, protein, and flavor it’s worth trying.
- 1 tablespoon ghee (or butter)
- 1 kohlrabi bulb, peeled and diced
- 1 clove garlic, minced
- 1/2 cup red lentils, rinsed and picked over
- 2–3 cups of water
- 3–4 collard green leaves, trimmed and chopped
- Salt and seasonings to taste – I used a teaspoon of fresh lemon thyme
- Saute the diced kohlrabi in ghee until soft and beginning to brown. Add garlic and sauté one minute more. Add lentils, seasoning, herbs, and water. Simmer and cook about 15 minutes, until lentils are soft, but not mushy. Add collard greens and continue to simmer another 5 minutes.
Have you ever heard of kohlrabi? If so have you conquered your fear and experimented with the under appreciated veggie? I feel a kohlrabi revival coming on! Share your ideas, friends! And, if you haven’t joined me on The Schell Cafe Facebook page yet, I’d be honored if you ‘liked’ my page.