I always look for young kohlrabi. They have a milder taste and you don't need to cook them all the way through, so they stay crisp.
Excellent exactly as written! Thanks for the tip about using the smaller kohlrabi- being unfamiliar than them, I would have probably brought home the biggest I could find!
Read MoreExcellent exactly as written! Thanks for the tip about using the smaller kohlrabi- being unfamiliar than them, I would have probably brought home the biggest I could find!
Picked up the kohlrabi at a local farmers market while "at the lake". Had fun with family on naming exactly what it was before it was trimmed and pealed. That was just the start of the fun. At the last minute I included it as an additional side dish to my sister's and my turn for dinner in the cabin with extended family. Didn't have a steamer or parsley so I boiled it in chicken bullion and used cilantro in place of the parsley. Everybody loved it.
