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 Post subject: Any tips for Romanesco or Kohlrabi?
PostPosted: Sat Apr 06, 2013 3:55 pm 

Joined: Thu Feb 28, 2013 6:08 pm
Posts: 198
Just like the title says. Bought some fresh romanesco and kohlrabi from the local university's farm store. Never eaten or cooked them and wondering if any of you chefs have suggestions?


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 Post subject: Re: Any tips for Romanesco or Kohlrabi?
PostPosted: Mon Apr 08, 2013 12:53 am 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 157
The Romanesco I would break up into florets either by hand naturally or by slicing about 6mm" thin, toss with olive oil and salt and roast at a very high temp until some caramelization occurs. At that point you could eat it, or further cook it in a cream type sauce.

The Kohlrabi I have never seen in person, but I am inclined to think you can julienne the bulb (perhaps peel first) and use as you would carrot, either raw for texture, or lightly cooked for sweetness.


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 Post subject: Re: Any tips for Romanesco or Kohlrabi?
PostPosted: Mon Apr 08, 2013 12:57 am 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 157
also just about any firm veg can be sliced very thinly and turned into a "slaw" with some basic pickling type treatment, and finding a few flavors to compliment its flavor...
after thought.....


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 Post subject: Re: Any tips for Romanesco or Kohlrabi?
PostPosted: Mon Apr 08, 2013 1:46 am 

Joined: Thu Feb 28, 2013 6:08 pm
Posts: 198
I ended up breaking the Romanesco into florets and steaming with a lil butter, salt and pepper. Very good flavor and am definitely a fan. I peeled and sliced the Kohlrabi into "fries" and tossed with EVOO, salt, pepper, and garlic. Roasted at 450 for a lil over 30 minutes. Came out very good. Definitely a very versatile vegetable. Paired with anice T-bone steak!


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