When I had the restaurant in Ireland I was always trying madly, at this time of the year, to avoid the cliché of serving Carrots and Parsnips as the only home produced vegetables (once memorably offered by a waitress as Parrots and Carsenicks)
One year I decided to give Kohlrabi a go. This (for the uniniated) is a sort of cultivated cabbage root delicious only when all other vegetables have failed.
One customer, disenchanted with the vegetable, enquired from a waiter what it was called.
When told its name he remarked sourly ;
“I think I’d prefer a warm Christian Brother ”
Comments
Petra
on May 18, 2010I beg to differ! Kohlrabi is one of my favourite vegetables, very popular in Germany. It has a wonderfully delicate flavour and a pleasingly soft crunch if cut into batons and cooked just al dente. Mind, this goes only for the younger, smaller, preferrably organic specimens – not the over-fertilized, spongy lumps I get in Waterford (if I get them at all).
I simmer the batons in a light veg or chicken stock, add some cream, chopped toasted walnuts and lots of chopped chervil – your favourite herb, if I remember correctly. Served with boiled baby spuds it’s a delicious vegetarian dish. But it also goes well with pan fried lamb or pork. So there.
Martin
on May 18, 2010Strangely enough I have not seen it in France, perhaps it prefers the cold.
But, should I see it I will give it a Petra try.
Again Danke !
The comments are closed.