Went to the Union Square Farmer’s market on Saturday, and as always, I purchase something that I’ve never tried before.
This Saturday’s experiment: KOHLRABI.
Can be eaten raw or cooked.
I chose to cook it (with a little bit of olive oil, sweet onion and sea salt.)
It’s apparently a cross between a turnip and a cabbage and high in vitamin C, potassium and fiber.
Makes a great side dish and part of an entree! Oh so easy to make..and oh so yummy!!!
(Sort of looks like tofu when it came out of the oven, right?!)
Ingredients:
– kohlrabi (sliced)
– sweet onion (chopped)
– olive oil drizzled on top
– sea salt to taste
– cut kohlrabi (i sliced it into thick chunks and sliced off the hard skin)
– chop onion
– drizzle olive oil
– sprinkle with sea salt
– broil on high for about 7 min on each side until brown and crispy
Tasted sort of like cabbage, but had a harder(ish) consistency. Looks kind of intimidating when you see it at the farmers market, but comes in pretty colors – green or purple and it’s easy to make! Try it!
be willing. be risky. be well.
xoxo
be well,
arielle
