Kohlrabi

Weird looking but good.

Kohlrabi can be eaten raw or cooked. It is high in fiber and very low in calories (only 19 per half cup) and it also contains vitamins A & C along with folic acid and calcium.

Braised Kohlrabi

1 1/2 lbs kohlrabi
2 Tbsp margarine
1/4 cup vegetable or chicken stock
1 tsp fresh tarragon, finely chopped
S alt & pepper to taste
F resh parsley, chopped (optional)

Trim and peel the kohlrabi. Cut it into 1/4" strips, like fries. Over medium heat, melt the margarine in a skillet. Add the kohlrabi. Turn down the heat so that the margarine doesn't turn brown. Stir it up good so that the kohlrabi gets covered in margarine. Sprinkle the tarragon over the kohlrabi then add the stock. Cover and cook for 12 to 15 minutes or until the kohlrabi just turns tender. When that happens, uncover and turn up the heat until the kohlrabi is slightly colored. Add salt & pepper to taste and serve. Sprinkle with fresh parsley if desired.

Kohlrabi & Carrots

1 med kohlrabi, cut into 3/4 " cubes (about 2 cups)
4 large carrots, also cut into 3/" cubes
1/4 teaspoon nutmeg
1 tablespoon margarine (optional)
salt and pepper to taste

Boil the kohlrabi and carrots in lightly salted water until very tender, about 15 to 20 minutes. Drain them and then lightly mash them together. Don't be too aggressive about the mashing - you want them mixed but not smooth like mashed potatoes. Add margarine and nutmeg and serve.