Photo by Andrew Scrivani, the food stylist for The New York Times accompanied Martha Rose Shulman's 3/7/2012 recipe, which was posted as part of her Recipes for Health column.
The expected Glade Road Growing farmshare for the week of June 23 will include beets, collards, summer squash, scallions, and kohlrabi.
*
If there's not enough kohlrabi to suit your taste, you can augment the serving by making home fries from the (unpeeled) summer squash and, of course, potatoes and sweet potatoes.
1. Peel the kohlrabi thoroughly including the thick, hard fibrous layer under the surface, which will not soften when cooked. If greens are included, they're edible, so reserve and cook like any other kind of turnip greens. Cut kohlrabi into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long. If you want to can store the kohlrabi sticks in the refrigerator for several hours.
2. Place 1 tablespoon of whole wheat, chickpea or rice 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. Heat the 2 tablespoons of oil (or more if needed) over medium-high heat in a heavy skillet (cast iron is good). 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.
4. Drain on paper towels, then sprinkle right away with the seasoning of your choice such as chili powder, ground cumin, curry powder or paprika. Serve hot.
Here are some previous recipes for kohlrabi:
Kohlrabi Apple Carrot Slaw
Kohlrabi Fritters with Tzatziki (Greek Cumber Yogurt Dill Sauce)
