Cooking kohlrabi

2014-05-31 19.56.13I’ve never cooked kohlrabi before. Probably because it looks too much like a turnip. I have never liked turnips.

So, to find one in the refrigerator required some action. I diced it and sautéed it in olive oil in a wok along with a few mushrooms, cooked black lentils and cashew nuts (left). I seasoned the mixture with black pepper and fresh parsley. I then wrapped the mixtureKohlrabi in rice paper (right) and fried until crunchy. Not entirely successful. Rice paper needs to be dampened to use but, if it is too wet, it will not fry very well. In fact, not at all.

I think my rolling needs to be better, but as for the taste, not bad.


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