Kohlrabi
I have for a long time neglected typical Central European vegetables in my cooking, considering them not special enough to match my usually not so traditional cuisine. I recently had a go at kohlrabi again and discovered that their mild and sweet taste actually builds a loveley basis for sauces and can be combined well with stronger tasting herbs and spices.
Interestingly enough, kohlrabi do not have a proper english name; their denomination is directly taken over from German, with Kohl meaning cabbage (referring to the species they are bred from) and Rabi meaning turnip. The round shape is actually the swollen stem of the plant, which most likely is a Northern European breed of some point around the 16th century.
Dashi-Based Kohlrabi Cream Soup with Scallops
I quite often cook Japanese-style food, most of the times adding some "western" ingredients as my personal note. Now this time my fusion cooking is turned the other way round... [more]
Kohlrabi Soufflé with Carrots, Ginger & Pistachios
Ever since I discovered kohlrabi as a great ingredient for my cooking a few months ago I’ve had the idea of a kohlrabi soufflé somewhere in the back of my mind... [more]
Chicken Breast with Curry-Flavoured Kohlrabi
I have to admit I have never cooked kohlrabi before this. I somehow associated our local vegetables with rather traditional and little creative dishes...[more]
Kohlrabi-Coconut Milk Pasta Sauce
I have recently discovered a new favourite fruit and vegetable stand at Munich’s Viktualienmarkt. Most of what "Gut zum Leben" have on offer comes from their own farmland... [more]
Warming Chanterelle and Lentil Stew
It seems like we skipped autumn this year, and went straight from summer to winter. I couldn't believe my eyes when it was actually snowing here in Munich last week... [more]