When the World Gives You Kohlrabi.....

A few years ago, Dan and I bought a CSA (Community Supported Agriculture) share.  CSAs are fabulous options for locavores, people who are concerned about the practices used in growing their produce, and anyone interested in supporting small farms. One of the other benefits of  a CSA share is the opportunity to experience new and unfamilar produce.

Growing up, I was exposed to a wide range of fruits and vegetables, but our first basket contained a lovely, pale green globe of a veggie that stymied me.  I thought it might be kohlrabi, but had to do a little research to confirm my hunch.  Next problem....what on Earth do I do with it? 

I poured through cookbook after cookbook and came up with very little.  The taste and texture were most often described as something similar to turnips, rutbagas, radishes, and apples.  In the end, I decided to throw care....and kohlrabi.....to the wind and try a gratin of sorts.

The kohlrabi itself is quite mild and benefits from the kick of the freshly cracked pepper and flavor of the  Parmesan.   The texture and taste when raw could be compared to a buttery broccoli.  When baked, it reminds me a little more of a rutabaga.  Needless to say, we've taken to this little green guy and now make a habit of picking up one or two on our Sunday morning trips to our local Farmers' Market.

Kohlrabi Gratin

olive oil
1/2 kohlrabi bulb
2 tablespoons freshly grated
     Parmesan cheese
salt
freshly cracked pepper

Serves 2 as a side dish

Preheat oven to 350 degrees.  Rub the inside of a 6" round baking dish with olive oil and set aside.  Cut the kohlrabi in half.  Place one half in a zip-lock bag and refrigerate for future use.  Peel the other half and thinly slice in 1/8" slices.  Starting at the outer edge of the gratin dish, arrange the slices in a decorative overlapping circular manner and repeat moving inward toward the center of the dish.  Top the slices evenly with the Parmesan and season with salt and pepper.  Bake until the cheese is nicely browned and the kohlrabi is fork tender, approximately 40 minutes.

This recipe can easily be doubled or tripled and prepared in a larger baking dish.