This kohlrabi is not as bad as it looks - It actually tastes like a mild, sweet radish - but it's not exactly easy to snack on!
As the saying goes: When life gives you lemons, make lemonade. But what about when your CSA gives you bitter greens and kohlrabi? Well, break out the big pot, because it's time to make some soup! I find that, this time of year, brewing a warm, savory soup (with plenty of garlic and your favorite herbs, and topped with cheese, of course) is a great way to make less-than-great vegetables seem tasty.
Personally, I'm not a fan of bitter escarole or or the unapproachable-looking kohlrabi, but when they appeared in my weekly CSA I knew I'd had to use them up. Much to my surprise, I loved them both in this improvised soup:
1 First I sauteed a chopped onion, a chopped kohlrabi, six smashed garlic cloves and a few sprigs of rosemary in olive oil with salt and pepper. (Instead of the kohlrabi you could use whatever root vegetable you had on hand - turnips and carrots would both be great.)
2 When the onions were soft (5 or 10 minutes), I threw in a whole head of chopped escarole on top, and tossed it around until it was wilted, about 3 minutes. (Plenty of greens would work here, from kale to beet greens - I probably could have thrown in this kohlrabi greens, too!)
3 On top of that, I added 4 cups of vegetable broth, 2 cans of small white beans (drained), and a can of diced tomatoes (drained). Plus, the secret ingredient, which instantly improves any homemade soup: A parmesan rind. I let that all simmer for half an hour.
4 Then I spooned it into a bowl, topped it with some grated cheese and ate it with a big slice of crusty bread.
This soup has three things going for it: It dirtied only one pot, helped me finish up my vegetable haul in a healthy way, and made a ton - I have about two quarts waiting for me in the freezer for an easy dinner during the next cold spell!
What's your favorite way to use up vegetables?
From: Rozanne | 10/11/10 at 8:11 pm
I really miss your daily TV show. We live in an area where we can't get cable. I realize going to the Hallmark channel was probably a great move for your organization, but it left alot "country folks" in the dark.
From: Carla Lalli Music | 10/12/10 at 10:38 am
Hi Rozanne,
Sorry you are having trouble finding us. Everyday Food is still airing on PBS; go to pbs.org/everydayfood to check local listings.
From: debby | 10/12/10 at 10:58 am
kohlrabi coleslaw with apples
kohlrabi roasted with chicken
From: Lucia | 5/26/12 at 9:14 am
Holiday Harvest Pumpkin BreadEveryone's Favorite Pumpkin BreadBy Caroline Trump Takeaways Pumpkin bread your family and gsuets will love.Moist, flavorful, and hearty this pumpkin bread is great for any meal or anytime.A moist, pleasantly spiced, and hearty pumpkin bread that is sure to be a hit at any function. Serve this tasty bread with soup, as a compliment with dinner, as a breakfast bread, or alone. Your family and gsuets are sure to rave about it's very tasty flavor.1 bd Cups of flour1 Cup of sugar1 teaspoon of baking sodabd teaspoon of saltMix dry ingredients in large bowl and sit aside.1 15 oz. Can of pumpkin2 eggs beatenbd Cup of olive oilbd Cup of waterbd teaspoon of nutmegbd teaspoon of pumpkin pie spicebd teaspoon of cinnamonbd teaspoon of allspicebd Cup walnutsbd Cup of raisinsMix wet ingredients, spices, walnuts, and raisins in a separate bowl.Fold dry ingredients into wet ingredient bowl.Pour into a well-greased loaf pan. Bake at 350 degrees for 50 60 minutes or until knife comes out clean. Do not over bake. Do not double recipe. Mix all additional loaves separately.Cool for 10 minutes and serve warm. Tightly wrap remaining bread to keep fresh.This bread is also fantastic at room temperature.