From Jane Grigson’s
Vegetable Book, Penguin Books, 1980.
When I am looking for ideas for a particular
vegetable I usually turn to Jane Grigson’s marvellous book. It includes a
section on the vegetable with its history together with many other interesting
titbits of information. All is told in the author’s friendly and humorous style
which always finds me delving further into the book than I usually intend.
When I turned to Kohlrabi and began to read, Grigson’s style
was evident from the start: ‘There are better vegetables than kohlrabi. And
worse.” She is not particularly fond of this vegetable it seems. However she
gives it a full commentary and then includes information on preparation of it
together with several recipes.
The recipe I chose was one which apparently turned Grigson’s
dislike for the kohlrabi ‘into muted enthusiasm’. This seemed to me to be the
one to use.
The kohlrabi was halved and sliced thinly. Butter and olive
oil were heated in a pan and a tablespoon of sugar added. This was stirred
until it had browned slightly into a caramel. The vegetable was added and
stirred around, then left to cook with the lid on. A dessertspoon of flour was
now stirred in and enough stock to make a sauce of the liquid in the pan. With
seasoning added the vegetable was ready.
The kohlrabi still was crunchy enough to be enjoyable and
the sweet sauce blended well with it. It was a reasonable accompanying dish.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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