INGREDIENTS

INSTRUCTIONS

It resembles a turnip in appearance.
It is a relative of the cabbage, and my mother would boil it and serve
mashed with butter.  It would also appear in some of the homemade soups
during the fall.
One cookbook we have describes the basic preparation: Remove leaves; save
young tender ones to cook separately. Pare thickened stem and cut into
slices. May be boiled, baked, steamed or fried, dressed with butter or a
sauce.  Young kohlrabi may be eaten raw as a salad, cut into julienne
strips and marinated in a French Dressing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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