Whats the best way to cook kohlrabi?
I don’t give out recipes on the Web site, but here are some tips. To avoid a fibrous texture in your cooked kohlrabi, at the outset, be sure to choose small or medium-sized ones. One of the simplest ways of preparing kohlrabi is to peel and steam it until just tender, but still with some texture to it. Serve drizzled with melted butter or olive oil and a squirt of fresh lemon or lime juice. Another quick way is to peel the kohlrabi, cut it into thick strips or thin slices an saute in butter and serve with grated Parmesan cheese. And finally, for a more festive elegant preparation, boil the peeled kohlrabi, puree it through a food mill; work in some heavy cream to taste and season with salt and pepper. If you make this in advance, reheat the puree in a double boiler. What is an “haricot vert”? Jenny L. D. Reno, NV A “haricot vert” is simply the French word for string bean. However, haricot vert has come to mean the pencil thin string beans available in fancy produce stores. Chefs use th
