Out With the Kale: The Newest Favorites Among U.S. Chefs (Full Version)

All Forums >> [Casual Banter] >> Off the Grid



Message

kalikshama -> Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:01:45 AM)

In with the kohlrabi, which is finally becoming popular with men and women in the kitchen

It looks more like a dinosaur than a vegetable. But kohlrabi—hiding inside jagged, armored skin—is likely to be this year's trendiest new food.

[image]http://www.naturalhealth-solutions.net/wp-content/uploads/2009/09/kohlrabi.jpg[/image]

Kohlrabi (pronounced coal-raw-bee) is a pale green or purple bulb that sprouts multiple stalks of dark green leaves; both bulb and leaves are edible. The bulb is crunchy and slightly sweet, with the tang of a radish.

Though little known in the U.S., this veggie is popular around the world. In Nepal, Tibet, northern India and China, kohlrabi is often pickled with a mixture of spices and oils and enjoyed in large quantities with bread and yogurt. In countries closer to the equator, it is grated into pancakes, flat breads and fritters.

You have to log in to read more, which I will sum as "low in calories, high in potassium, fiber, and iron" http://content.time.com/time/magazine/article/0,9171,2161672,00.html#ixzz2txrloLnV



LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:03:42 AM)

In most of mainland Europe, it's a popular vegetable dish, cooked and mildly spiced



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:11:31 AM)

After reading that ^ in Time, mom wanted to try kohlrabi, which I had to hunt for a bit before I found it in Market Basket, which truly has a wonderful produce selection. This winter, my breakfast has been sweet potato or chickpea "pancakes," so when I saw kohlrabi is made into fritters, decided to give it a shot. I make one big pancake consisting of 4 oz of veggies, 1 egg, and 1 T flour, so I adapted this recipe accordingly (and only used 1 t of oil.)

Kohlrabi Fritters

Crunchy kohlrabi mellows when grated and cooked, but brings its lovely sweet flavor to these delicate fritters. Serve them as an appetizer or several as a light meal with a hearty salad. Top them with créme fraîche, salsa fresca, onion chile salsa, or cilantro mint chutney as you like.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes About 8 Fritters

Ingredients:

- 2 small bulbs kohlrabi
- 1 egg
- 2 Tablespoons flour
- 1/4 teaspoon fine sea salt
- Vegetable or canola oil for frying

Preparation:

1. Peel the kohlrabi. Peel it vigorously - the peel is quite tough and fibrous. Grate the kohlrabi on a large holes of a grater into a bowl. Lift the grated kohlrabi out of the bowl and onto a doubled clean kitchen towels or multiple layers of paper towels. Lift the corners of the towel(s), twist them together, and squeeze out as much liquid as you can.

2. Crack the egg into a large bowl and beat it with a fork. Combine the kohlrabi and the egg. Sprinkle the mixture with the flour and salt and stir to combine thoroughly.

3. Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat until oil shimmers when you swirl the pan. A bit of batter dropped into the pan should sizzle immediately.

4. Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.

Makes about 8 Kohlrabi Fritters.



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:12:38 AM)

quote:

In most of mainland Europe, it's a popular vegetable dish, cooked and mildly spiced.


Recipe me, please?

I'm especially interested in recipes for the leaves, which are abundant in this bunch.



LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:27:31 AM)

Not aware of any recipes that include the leaves, as a child I was mainly eating it raw, my mom made a few different versions, but only from the peeled and sliced round root, from what I remember, the thinly sliced body is pretty much treated like an onion or most other root vegetables, cooked in a bit of water or broth, then spiced to taste and some people like to add sour cream or cream. I'd have to look up a few Italian and German sites for recipes.



ARIES83 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:39:30 AM)

Nice Kali,
I love unusual and interesting vegetables, have you tried celeriac?



chatterbox24 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 6:52:42 AM)

Never heard of it, thanks, will have to try it. Im just now starting to use Kale, a bit behind the times lol. Kale in omelettes ,in salad, sautéed kale, Ive went kale crazy.

I am always looking for something different and nutritious.

Im going to try the grain quinoa which I haven't tried yet.



shiftyw -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 7:34:21 AM)

Do you know if it has goitergens like Kale?

I have been sadly left out of the Kale trend because of my thyroid, but I love to find delicious replacements I can eat.



LadyConstanze -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 7:46:16 AM)

Sadly kohlrabi is part of that...



hlen5 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 7:56:47 AM)

Maple-Spiced Winter Vegetables (Stop Dieting and Lose Weight Cookbook, page 288)

1.5 c peeled and cubed sweet potatoes
1 c peeled and cubed kohlrabi
.5 c sliced leeks
1/3 c unsweetened apple juice
1 teaspoon reduced calorie maple flavored syrup
.5 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1/8 t ground ginger

Place the sw potatoes in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Add the kohl. and leeks. Cover and simmer for 10 min. more or until the vegetables are just tender. Drain, transfer to a large bowl and set aside.

In a small bowl stir together the juice, syrup, c starch, cinn. and ginger. Transfer the juice mixture to the saucepan. Cook and stir over medium heat until the mixture thickens and begins to gently boil. Cook and stir for 1 minute more. Add the cooked veg.s to the juice mixture. Gently toss until coated, then heat through.

Bon Apetit!

This is a great replacement for Candied Yams at Thanksgiving (If the traditionalists at your table will allow it!!).



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:10:07 AM)

quote:

Im just now starting to use Kale, a bit behind the times lol. Kale in omelettes ,in salad, sautéed kale, Ive went kale crazy.


I've been like this with bok choy for the last few months. (Not raw though.) I think I'm going to try growing it this year.

I don't like salads this time of year, so don't have lettuce on hand, and have been steaming bok choy leaves to put in sandwiches where I would ordinarily have lettuce.



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:11:46 AM)

quote:

Nice Kali,
I love unusual and interesting vegetables, have you tried celeriac?


I inadvertently had it at a restaurant and have been meaning to buy it to see if it tastes the same or if the chef had added ingredients like lemon.



theshytype -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:42:02 AM)

quote:

Maple-Spiced Winter Vegetables


Yum, that sounds delicious!
Thanks for the recipe. I've never heard of kohlrabi but will have to give it a try.



ARIES83 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:42:50 AM)

Kali & Chatterbox,

It tastes like very mild celery. In potato form!
I use to use them all the time. They go good in stews.

[image]local://upfiles/1436815/E86862ADA126455DAE01198FD24D9CE4.jpg[/image]



hlen5 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:50:27 AM)


quote:

ORIGINAL: theshytype

quote:

Maple-Spiced Winter Vegetables


Yum, that sounds delicious!
Thanks for the recipe. I've never heard of kohlrabi but will have to give it a try.


You're welcome!!



chatterbox24 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 8:54:21 AM)


quote:

ORIGINAL: ARIES83

Kali & Chatterbox,

It tastes like very mild celery. In potato form!
I use to use them all the time. They go good in stews.

[image]local://upfiles/1436815/E86862ADA126455DAE01198FD24D9CE4.jpg[/image]


Might be interesting to try it in potato soup, since it has a celery taste to add interest.
Ive been having fun trying new foods, and seasoning with herbs to develop new flavors. Trying to get out of the old habits of heavier cooking which I grew up with, and need to for health reasons.

Kali,
The bok choy sounds interesting too. I am tired of the same old things.



kalikshama -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 9:18:33 AM)

quote:

Not aware of any recipes that include the leaves,


Here's one!

http://www.care2.com/greenliving/how-to-use-kohlrabi.html

...If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.



humptiedumptie -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 9:49:59 AM)

Another great veg are Jerusalem Artichokes, well worth the effort http://www.bbc.co.uk/food/jerusalem_artichoke



LafayetteLady -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 9:56:26 AM)

Kale is bad for thyroid issues?



chatterbox24 -> RE: Out With the Kale: The Newest Favorites Among U.S. Chefs (2/21/2014 10:05:23 AM)

I just read if its cooked the goitergens are almost completely destroyed. THe thing a ma jigs that cause iodine not to absorb properly



Page: [1] 2 3   next >   >>

Valid CSS!




Collarchat.com © 2024
Terms of Service Privacy Policy Spam Policy
0.3007813