Return of kohl rabi

Jotted a memory dedication on kohl rabi and also its return how we eat it at hoome-- this under-rated/less known root vegetable.

By the way, do any of you gardeners know why some kohl rabi are so huge, yet tastes tender?? :confused: Yes there's pic here, along with childhood memory.

Kohl rabi is a traditional vegetable in Norway and I think the rest of Scandinavia, probably because it's one of the few things which will grow willingly up here. It's considered maybe a bit boring and "oldfashioned", but still a staple eaten throughout the country. I love fresh kohl rabi, good ones are sweet and crisp eaten raw, and it's a good veg to have in a stew, or sliced thinly and wok'ed. Aged ones get a bit rubbery though, and bitter sometimes. Mashed kohl rabi, like mashed potatoes, with butter and milk, is very good!

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Originally Posted by lph

Kohl rabi is a traditional vegetable in Norway and I think the rest of Scandinavia, probably because it's one of the few things which will grow willingly up here. It's considered maybe a bit boring and "oldfashioned", but still a staple eaten throughout the country. I love fresh kohl rabi, good ones are sweet and crisp eaten raw, and it's a good veg to have in a stew, or sliced thinly and wok'ed. Aged ones get a bit rubbery though, and bitter sometimes. Mashed kohl rabi, like mashed potatoes, with butter and milk, is very good!

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Well, I have no clue if northern Chinese cuisine features more kohl rabi but it wouldn't be surprising. (My parents came from southern China, it might grow there. Not sure.)

Very interesting --mashed koh rabi. Mmmmm to me, it sounds like mashed, cooked daikon which of course, is made into daikon cakes..a savoury type of dim sum, that one adds in chopped onion and then pan fries it. Chinese restaurants do serve this.

As said in my blurby blog, more innovations await kohl rabi!