Creative ways to cook with kohlrabi and romanesco

One of my favorite winter vegetables, kohlrabi is in the definitely different category when it comes to looks. I have heard people say it looks like something from outer space, and I guess that is at least a little bit true.

Kohlrabi comes in purple and pale green, but once you peel it, it’s the palest shade of green inside, really more white than green. The leaves are also edible, so look for ones that are fresh and not wilted. The bulbs should be no more than about three inches in diameter, because larger ones can be woody.

The simplest way that I like to eat it is to peel it, slice it into rather thick slices, drizzle it with some extra virgin olive oil and sprinkle it with some salt and freshly ground pepper. Eat as a side dish or snack this way. This is a great place to use one of those fancy finishing salts that you might have received as a holiday gift.

Another of my favorite preparations is to make a quick vegetarian pasta dish with it. Sizzle some garlic in olive oil, add the peeled and cubed kohlrabi and the cleaned and cut-into-ribbons kohlrabi greens, and a splash of white wine (I always use dry vermouth), and then cover the vegetables with a liberal amount of water, a sprinkle of salt and freshly ground pepper.

Bring to a simmer, and cook until the vegetables are just tender. Meanwhile cook a pasta with some heft to it, such as half-rigatoni, penne or corkscrews, in plenty of boiling salted water.

When the pasta is done, drain and return to the pot, add the cooked kohlrabi and stir well to combine. Taste for seasoning, adding more salt and pepper as needed. Finish with a drizzle of extra virgin olive oil and a heavy sprinkling of grated Pecorino Romano or Reggiano Parmesan cheese.

Kohlrabi can also be shredded and made into a nice slaw, made into fritters, chips, soup, or roasted, so it is very versatile. The bulbs keep for weeks in the refrigerator, so this is something great to have on hand.

Romanesco

Since we are on the subject of vegetables that look like they might be from another planet, it seems an appropriate time to talk about Romanesco broccoli. This bright chartreuse green vegetable looks like a miniature Christmas tree.

It is such a delight to look at that sometimes I would rather do that than cook it.

Of course, eat it we must, so here are some ideas. When you buy it, choose ones that still have their leaves, a sign that they are fresh, since when the leaves get wilted, they are sometimes trimmed off.

The head should be heavy for its size, and look fresh and spritely.

Cutting the heads into florets and then blanching them with a finish shock in ice water is highly recommended.

Then you can just finish them in some butter or olive oil and eat them quite simply. They go nicely in a cold noodle dish, in soups, or dressed with lemon juice, olive oil and a touch of garlic.

Romanesco is also great roasted, so toss with some olive oil, salt and pepper and put them on a foil-lined sheet pan in a hot oven until they are golden brown in at least a few spots.

The preparation above for pasta with kohlrabi can be made with Romanesco as well, turning a vegetable into a main dish.

Storing veggies

There are certain things I always like to have in the house. One of those is celery, and here is my hint for keeping it fresh. When you get it home from the store, trim the top so it will fit better in your produce crisper.

Rinse it off, and dry it well, and then wrap it in foil. Foil is key – do not use plastic wrap. Place in the crisper. I have had celery that has been prepared this way in my fridge for a month or longer, with no loss of quality.

Another preservation tip is for cilantro. When I get it home from the market, I wash it in a big bowl of cold water. Removing dirt from any produce is key to preserving it. Pick through it and throw away any stems that are bent, broken or looking past their prime.

Make a fresh cut at the bottom of the stems and put them into a glass of cold water, just like you are arranging cut flowers. Cover the entire glass and all the cilantro with a plastic bag, securing it to the glass with a rubber band. Refrigerate.

When you go to use it, it will already be washed, and the process of handling it this way will keep it under refrigeration for at least a week and sometimes as long as two or even three weeks, depending on how fresh it is when you buy it.

Julie Lederhaus is a freelance writer for the Petaluma Argus-Courier.