Until this summer I have never had a moment where I craved kohlrabi. It has always seemed like one of those vegetables that I throw in a salad to provide a little crunch but really doesn’t wow me with flavor. Our CSA (community supported agriculture – that is for you Mike), provided us with a bunch of these funky looking kohlrabi balls. I figured it was time for me to get busy using them and discover a recipe that makes me happy to see more kohlrabi instead of ignoring them in the crisper. This recipe is all about simplicity but every ingredient used is key. I have made it three times and the second time I left out the parsley as I didn’t have any on hand. The flavor was only about 80% there and there was nothing more butter or salt or lemon juice could do to make up for the tablespoon of fresh herbage. So, here is an easy recipe for kohlrabi that reminds me of the decadence of eating a steamed spring artichoke dipped in butter.
Steamed kohlrabi with lemon butter
1. Trim the leggy looking pieces off one bunch (about 4) kohlrabi so you have a roundish shape but don’t peel. Steam covered for 40 minutes/until tender
2. Cool slightly, peel and chop.
3, In a saucepan, melt 2 tablespoons of butter over medium heat; stir in 1 tablespoon of lemon juice, 1 clove of garlic and 1 tablespoon of fresh chopped parsley. Stir around for about 2 minutes and then add chopped kohlrabi.
4. Toss kohlrabi to coat and season with salt and pepper.
On cold days like today, I love to hunker down with a piping hot bowl of chili and a big slab of this bread. Most of the trails I walk with the dogs or ride my horse on are off limits right now due to rifle season. Eleven more days to go. The beach is a safe place to go walk but Yee Gads – the wind packs a wallop to my core temperature. In addition to the wind, there was a sleet/hail combination last night. But thoughts of my cornbread kept me motivated to walk a mile down the beach and it felt amazingly good to turn around and have the wind at my back. This is a good time of year to work in the warm kitchen and our freezer is getting stocked with leftovers. When the snow begins to fly, we will be really thankful to have meals ready to go after a good ski!
I think the corn and cheese makes this recipe a standout over a basic corn bread.
1 cup cornmeal
1 cup flour
1 Tablespoon baking powder
1 cup buttermilk (since we aren’t big milk drinkers, I keep this powder in the fridge for recipes like this)
2 Tablespoons sugar/honey
3 Tablespoons melted butter
1 cup defrosted corn
1/2 cup grated cheese (cheddar/Colby-Monterrey jack/pepper jack)
Preheat oven to 350 degrees
Butter or oil your 8 inch square pan or 9 inch cast iron skillet
Mix dry ingredients in bowl, mix wet (milk, egg, sweetener, butter) ingredients seperately, stir them together until just incorporated, stir in cheese* and corn
*You can save a little cheese for the top if you desire
Pour batter into pan and bake for about 25 minutes until center is firm. This tastes delicious hot or at room temperature.