Recipe: Kohlrabi with Bacon

the appetizer:

Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian, includes recipes like Asparagus with Morels and Tarragon; Kohlrabi with Bacon; and Poblanos Stuffed with Goat Cheese and Shrimp.

Cookbook

Kohlrabi with Bacon

Adapted from a Recipe Courtesy of Criss Roberts, Burlington Hawk Eye / Edible Iowa River Valley (Iowa)

Makes 4 Servings

Many people are often stumped by kohlrabi. It looks like a root vegetable, but, in fact, it's part of the cabbage family. (Its German name translates to "cabbage turnip.") The larger the kohlrabi, the tougher it is, so seek out small ones that can be grated raw and used in a slaw or eaten in a salad. Kohlrabi is popular in Eastern Europe and Asia, as well as Central Michigan; Livingston County, Michigan, has even proclaimed itself the Kohlrabi Capital of the World.

This recipe is adapted from an old Shepherd's Seeds cookbook and can be served any time of day.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
4 kohlrabi bulbs (about 2-1/2 pounds), outer rind removed, cut into 1/2-inch dice
2 cloves garlic, very finely chopped
1/2 cup chicken broth
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 slices pork or turkey bacon, cooked and crumbled, optional
1/4 cup sour cream

In a large sauté pan, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Stir in the kohlrabi and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the chicken broth, salt, and pepper. Increase the heat to medium-high and cook, srirring occasionally, until the kohlrabi is render and the broth has been absorbed, 3 to 4 minutes.

Stir in the bacon, if using. Taste and adjust seasoning as needed. Serve hot, with sour cream on the side.