(Kohlrabi is a noun both singular and plural, right? Like deer?)
The name is really one of those compound German words, combining kohl (cabbage) and rube (for turnip). So, they think it's a cabbage-y turnip-ish sort of thing.
I suppose. Never had a turnip. Not sure I care to.
The Farmers' Market here has been showing kohlrabi for weeks now, and I kept wondering what they were good for. Finally I couldn't stand it anymore, so some came home. :)
As usual, the internet was a wonderful source of practical wisdom, and it taught me how to prep it, as well as what to make with it. So last night, I gave it a whirl.
I settled on kohlrabi/ham bake, sort of like scalloped potatoes and ham, but with a low-carb, more flavorful veggie swapping for the potato. Not bad. I did make a note to add onion next time.
And all the while today I'm sneezing, eyes watering, throat scratching, etc. Ick. No other symptoms, though. Ashley the stylist (today I was in for a neck trim) says it's ragweed. I've never been allergic, I say. You know you can develop allergies as you age, she says.
Hm! Nice of her to think of that possibility for me... thanks so much.
But as I type this post, I am getting more and more of a headful, feeling fatigued, and things are starting to hurt. I think I'm just getting sick. :( Bleh.
I think I'd rather deal with a passing case of rhinovirus than a permanent case of age-related allergies. (shudder...)
How about we change the subject back to cooking? What wine goes with kohlrabi? Hmm.... I'm thinking gewurztraminer.
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