After making last week’s salad of collard greens, I was left with something that–in my experience–American store-bought kale doesn’t typically result in: the bulb. At first, I wouldn’t have even known to do anything with it, but I noticed that while one store by my flat sells the bulbs with the leaves attached, another store just sells the bulbs. So I figured that people must do something with them.
I turned to the Internet, which informed me that Kohlrabi bulbs can be eaten raw or cooked, and have the taste and consistency of raw broccoli stems. So after searching for a few generic ways to prepare it, I came up with one of my own.
-Wash the kohlrabi and peel off the green skin.
-Chop up the bulb into bite-size pieces.
-Coat the pieces in a mixture of olive oil, garlic and salt (to taste).
-Place them in a pan or on a cooking sheet and cook at 450 F (~ 232 C) for 30 minutes.
-When done, serve alone or on top of something.
The recipes I found called for using some kind of vinaigrette, and serving them by themselves. But since I only used one bulb, the amount alone wasn’t much of a meal. Instead, I put my own on top of parboiled rice and added a healthy amount of Sriracha for flavouring.