Archives for: May 2004, 21
I'm trying to keep an open mind about kohlrabi and turnips because they are both beneficial. I tried turnips several weeks ago and they did not make a good first impression. They had a strong taste, and I ate them reluctantly.
Joan wrote saying she had tried kohlrabi for the first time and had liked it cooked with lamb. I couldn't find kohlrabi in my stores until this week. I bought some and cooked it together with chicken, carrots, and onion.
When I first tasted it I thought, "Kohlrabi either tastes just like a turnip or my produce manager doesn't know the difference and sold me turnips of a different color." After one bite, my husband picked out the onions and carrots and left the kohlrabi for me and my son.
I took a bowl of the left over kohlrabi to school one afternoon when I knew I would be working past dinner time. Surprisingly it tasted less like a turnip. Not bad. This morning I mixed the last of the kohlrabi with some mozzarella cheese. It didn't taste like a turnip at all. In fact I rather enjoyed it.
Now the question is - does fresh kohlrabi taste like turnips, but leftover kohlrabi taste good?
Do both kohlrabi and turnips lose their strong taste over time? (If so I can cook them one day and serve them the next.)
Am I getting just getting used to a new taste?
I guess the only way to find out is to buy more turnips and kohlrabi.