22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On
account of its shape it is often called _turnip cabbage_. The edible
part of kohlrabi is the enlarged stem, which has the flavor of both
turnip and cabbage. The stems of the leaves are attached to the enlarged
portion that is used for food, and these must be removed in the
preparation of the vegetable. Kohlrabi is not a perishable vegetable and
therefore stands storage very well. For market, it is usually placed in
bunches and tied as are beets and carrots. In food value, this
vegetable, like cabbage, is somewhat low. The food value it does have is
carbohydrate in the form of sugar. 23. After the stems of the leaves
have been cut off, the kohlrabi should be washed and then pared to
remove the outer skin. It is usually diced or sliced thin, and then
cooked and dressed in any desirable way. This vegetable, like cabbage,
cauliflower, etc., should be cooked with the cover removed from the
kettle, in order to allow some of the flavor to escape in the steam.
Kohlrabi that is old or that has been in storage for some time develops
woody portions as do turnips, beets, and other winter vegetables, and
must therefore be cooked sufficiently long to make it palatable.
24. BOILED KOHLRABI.--Persons fond of kohlrabi as a vegetable will
undoubtedly prefer it merely boiled and flavored with butter, pepper,
and salt. When it is to be cooked in this way, prepare it in the manner
just explained. Then put it on to cook in sufficient boiling salted
water to cover it well, and allow it to cook with the cover removed
until it can be easily pierced with a fork. When sufficiently cooked,
pour off the water, season to taste with salt and pepper, and add 1
tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.
25. MASHED KOHLRABI.--As turnips and potatoes are often boiled and then
mashed, so kohlrabi makes a very appetizing dish when prepared in this
way. Prepare the kohlrabi and cook it by boiling. When it has cooked
soft, drain off the water and mash with a wooden or a wire potato
masher. Season with salt and pepper, and add 1 tablespoonful of butter
for each pint of cooked vegetable. Serve hot.
26. CREAMED KOHLRABI.--The preparation of kohlrabi can be varied by
serving it with a cream sauce. Such a sauce also increases the food
value of this vegetable by supplying the substances in which it is low.
CREAMED KOHLRABI
(Sufficient to Serve Six)
4 c. diced kohlrabi
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
Cook the kohlrabi in boiling salted water until tender and then drain
the water from it. Melt the butter in a saucepan, add the flour, salt,
and pepper, and into this stir the hot milk. Cook until the sauce has
thickened. Then pour it over the kohlrabi and reheat. Serve hot.