The taste and texture of kohlrabi are similar to the broccoli stem, but much milder and sweeter. If bigger then two inches, kohlrabi tends to be woody and unsuitable for vegetable stews. I have yet to find a tender kohlrabi during the winter, although they can still be useful for their flavor in soups. Leave them in large chunks so they can be easily removed before serving. For stew, use only seasonal, tender kohlrabi. Kohlrabi stew is also delicious with béchamel sauce and sour cream, but is better known in its everyday version thickened with either a roux or a simple flour paste.
KOHLRABI STEW
4 cups chopped kohlrabi2 Tbsp butter
Salt to taste
2 cups hot water
2 Tbsp minced fresh flat leaf parsley
1 Tbsp flour
3 Tbsp water
• With a sharp paring knife, peel the kohlrabi starting at the stems.
• Wash and dice into chunks.
• Melt two Tbsp of butter in a wide bottomed, deep skillet.
• Add the chopped kohlrabi and sprinkle with salt. I don’t add ground pepper, because it would mask the delicate flavour of the kohlrabi.
• Stir with a wooden spoon and add 2 cups of water.
• Bring to the boil, reduce heat and cover the skillet.
• Cook the kohlrabi for 10-14 minutes. Cooking time depends on how big or small you chopped the kohlrabi.
• Meanwhile wash and chop two sprigs of flat leaf parsley and set it aside.
• In a small bowl combine 1 Tbsp flour and 3 Tbsp cold water.
• When the kohlrabi is tender, stir in the flour paste.
• Bring to the boil and immediately add the parsley.
• Cover the skillet and remove from heat.
