I like to listen to podcasts. I listen to them before bed, in the car, while I’m getting stuff done around the house. It’s my thing. Lately I’ve gotten into “Surprisingly Awesome,” where Adam Davidson & Adam McKay “reveal the hidden awesomeness in everyday things. Guess what? The podcast is pretty awesome. Last week I was listening to the episode “Broccoli,” and learned that broccoli, cabbage, brussels sprouts, kale, collard greens and kohlrabi are all part of the same plant family brassica oleracea.
Adam & Adam talk about how brassica oleracea has a bitter compound in it and that some people have the genes to be able to taste this and others don’t. Those that have the genes tend not to like these veggies (which have varying levels of the bitter flavour). However, they discover that kohlrabi, while part of the same family, tends to be the least bitter. Even the Adam who had a strong reaction to the bitter compound liked raw kohlrabi.
Suffice it to say, I knew I had to try kohlrabi. I didn’t even know what it looked like! It looks like a bulb. I got mine with the gorgeous green leaves attached – which you can apparently sauté (I plan to). I didn’t peel it or anything – just cut off the bottom root part and the leaf stems and sliced it up. Adam & Adam were right – it’s delicious (surprisingly awesome haha).
In my opinion it, and almost any veggie, would be great on it’s own, but if you want to jazz it up serve it with my vegan / paleo / cashew “cheese” dip. I eat this with any raw vegetable, spread on crackers. The base is cashews and pine nuts; the cheese-flavor comes from nutritional yeast; dehydrated onion gives it depth, and apple cider vinegar gives it a tang. The lovely colour is from a raw red pepper, thrown right into the blender. My friend Lise shared a Markus Rothkranz’s recipe with me in the summer for a similar vegan cheese dip and we kind of went crazy eating it. This is my take on it – I hope you enjoy it!