KOHLRABI AND ITS PREPARATION

22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On account of its shape it is often called turnip cabbage. The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage. The stems of the leaves are attached to the enlarged portion that is used for food, and these must be removed in the preparation of the vegetable. Kohlrabi is not a perishable vegetable and therefore stands storage very well. For market, it is usually placed in bunches and tied as are beets and carrots. In food value, this vegetable, like cabbage, is somewhat low. The food value it does have is carbohydrate in the form of sugar.

23. After the stems of the leaves have been cut off, the kohlrabi should be washed and then pared to remove the outer skin. It is usually diced or sliced thin, and then cooked and dressed in any desirable way. This vegetable, like cabbage, cauliflower, etc., should be cooked with the cover removed from the kettle, in order to allow some of the flavor to escape in the steam. Kohlrabi that is old or that has been in storage for some time develops woody portions as do turnips, beets, and other winter vegetables, and must therefore be cooked sufficiently long to make it palatable.

24. BOILED KOHLRABI.--Persons fond of kohlrabi as a vegetable will undoubtedly prefer it merely boiled and flavored with butter, pepper, and salt. When it is to be cooked in this way, prepare it in the manner just explained. Then put it on to cook in sufficient boiling salted water to cover it well, and allow it to cook with the cover removed until it can be easily pierced with a fork. When sufficiently cooked, pour off the water, season to taste with salt and pepper, and add 1 tablespoonful of butter for each pint of kohlrabi cooked. Serve hot.

25. MASHED KOHLRABI.--As turnips and potatoes are often boiled and then mashed, so kohlrabi makes a very appetizing dish when prepared in this way. Prepare the kohlrabi and cook it by boiling. When it has cooked soft, drain off the water and mash with a wooden or a wire potato masher. Season with salt and pepper, and add 1 tablespoonful of butter for each pint of cooked vegetable. Serve hot.

26. CREAMED KOHLRABI.--The preparation of kohlrabi can be varied by serving it with a cream sauce. Such a sauce also increases the food value of this vegetable by supplying the substances in which it is low.

CREAMED KOHLRABI

(

Sufficient to Serve Six

)

Cook the kohlrabi in boiling salted water until tender and then drain the water from it. Melt the butter in a saucepan, add the flour, salt, and pepper, and into this stir the hot milk. Cook until the sauce has thickened. Then pour it over the kohlrabi and reheat. Serve hot.