I was sent to an older couple's house, a couple of houses down from my grandparents, to watch me for a bit. The lady had made a stew, looked great! I grabbed a chunk of what I thought was potato and it was a turnip. I quickly realized that I didn't like turnips, and still don't. I've reconciled my aversion to almost everything I disliked as a child, but turnips still haven't made the grade.
Well, I had to learn that there are 2 vegetables with the same name.
Turnip and Turnip.
I don't like this one. I think its more yellowish inside.
This one below is the turnip I prefer. Inside it is white.
As a child I could not stand Brussels sprouts and spinach.
Today I can get along with the last one.
Turnip and Turnip.
I don't like this one. I think its more yellowish inside.
This one below is the turnip I prefer. Inside it is white.
As a child I could not stand Brussels sprouts and spinach.
Today I can get along with the last one.
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You might feel some satisfaction in this video of one octopus fighting back:
Octopus attacks live-streamer as she tries to eat it alive | South China Morning Post
Political and religious content = 0, posted by a passer by for oddity value only. Hope the resident senior citizens keep their panties untwisted and blood pressure under control. Not intending to be the cause of any popped hemorrhoids or whatnot.
It's one of the perks of living in a community. I get to play when the cook's tools/toys when he's on vacation.
It's not a bad stove but it has 5 strong fires and a medium one. It's really missing a smaller one for simmering, sauces and the like.
Today was a study in classicism:
- lobster bisque (store bought 😱),
- Venison roast, celery root puree, baked apples, lingonberry jam. Served with a simplified grand veneur sauce,
- Baked Alaska (also bought).
The sauce makes use of the marinade for the deer. Only 4 hours on the stove 😛
- get 1.5l of ready made venison stock. Reduce to 0.5l.
- in another pot, cook some chopped onions, carrots, shallots, celery in butter, drench with about 1.5l of the marinade's wine, reduce a lot.
- mix the two, continue slowly reducing.
- when almost done, I thicken it a bit with some potato starch (normally some flour should be added earlier on).
- just before serving, out of the fire, whisk in some red currant jam and a touch of sour cream.
We love everything turnip and have a fridge full from our farm share. Purple top white, Gilfeather, and yellow turnip (we call it rutabaga). Can't get enough of them. There was no veg at all that I would not eat as a kid from earliest memory.
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Two bottles in the sauce and classic slow cooking.
Before I was married and when all my friends were in the trade I could collect unused wine from tastings, sometimes grand cru Burgundy and first growth Bordeaux for cooking.
I'm afraid that the marinade's wine was a rather average Corbières. The wine served with the dish otoh was a Museum Reserva which is frankly decent for its price (about 12€ a bottle around here).
Last day of the cook's vacation. So pork tenderloins cooked in a Munster sauce, sauerkraut and röstis.
Last day of the cook's vacation. So pork tenderloins cooked in a Munster sauce, sauerkraut and röstis.
Cal I was gonna post about that too but after consulting google I saw the translation. Kohlrabi - Wikipedia
Edit.....and yes I see where it states ‘not the same species as turnip’
Edit.....and yes I see where it states ‘not the same species as turnip’
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How do you serve that kohlrabi ? I've never tried it and I'm curious as I've seen it in shops. Its reputation isn't that great here. My grandmother would say it's "only good for wartime" ...
Kohlrabi is used the same way as turnip. It’s often used in curries and other stews. Interesting plant. The bulb grows on a stem rather than in ground like a turnip. Not difficult to grow.
This is a good explanation although I don't think it's a root veggie. It tastes milder and better than turnip and parsnips IMO.
This is a good explanation although I don't think it's a root veggie. It tastes milder and better than turnip and parsnips IMO.
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We always grated it as a slaw, my grandmother was Austrian and we had it all the time.
I guess like of turnips/swedes and similar is a very dependent on region of origin and possible age of parents/grandparents. I still like old fashioned peasant stodge.
In other news, whilst at the supermarket the other day saw a half truckle of stilton at 25% of normal price post xmas. Like a rank amateur version of Cal I can't resist a bargain, but after getting it home and realising I am the only person who eats it I may have a challenge on my hands. A happy problem though 🙂
In other news, whilst at the supermarket the other day saw a half truckle of stilton at 25% of normal price post xmas. Like a rank amateur version of Cal I can't resist a bargain, but after getting it home and realising I am the only person who eats it I may have a challenge on my hands. A happy problem though 🙂
Now that I know the correct english name of the veggie... 
Well, I used ready made frozen Kohlrabis. 😱
The ready made Kohlrabis taste very similar to what my mum and hers did that days. From memory its also somehow same as this recipe.
2 large kohlrabi or 3 medium-sized ones
1 teaspoon vegetable stock, grained
1 pinch (s) of salt
For the sauce:
2 tbsp margarine
2 tbsp flour
200 ml of milk
salt, Pepper, white (also works with black pepper), nutmeg
Peel the kohlrabi, remove any woody spots, first into slices, then cut into sticks. Bring to the boil with water, a pinch of salt and the vegetable stock and cook for about 15 minutes. Pour the kohlrabi into a sieve and collect the cooking water.
Melt margarine in a saucepan, dust with flour, stir with a whisk and briefly toast (do not brown). Deglaze with the milk and approx. 200 ml of the cooking water, stir thoroughly and bring to the boil. If the sauce is too thick, stir in some more cooking water. Season with salt, pepper and plenty of nutmeg.
Well, I used ready made frozen Kohlrabis. 😱
The ready made Kohlrabis taste very similar to what my mum and hers did that days. From memory its also somehow same as this recipe.
2 large kohlrabi or 3 medium-sized ones
1 teaspoon vegetable stock, grained
1 pinch (s) of salt
For the sauce:
2 tbsp margarine
2 tbsp flour
200 ml of milk
salt, Pepper, white (also works with black pepper), nutmeg
Peel the kohlrabi, remove any woody spots, first into slices, then cut into sticks. Bring to the boil with water, a pinch of salt and the vegetable stock and cook for about 15 minutes. Pour the kohlrabi into a sieve and collect the cooking water.
Melt margarine in a saucepan, dust with flour, stir with a whisk and briefly toast (do not brown). Deglaze with the milk and approx. 200 ml of the cooking water, stir thoroughly and bring to the boil. If the sauce is too thick, stir in some more cooking water. Season with salt, pepper and plenty of nutmeg.
I grew purple skinned kohlrabi at the allotment and we have got some left in the freezer.
The ones used to make up that store bought packet look like green skinned.
I have got some seed left and will try to get some seed for the green ones.
For those who have not tried kohlrabi it is like the sweet core in the stalks of cauliflower or broccoli.
The ones used to make up that store bought packet look like green skinned.
I have got some seed left and will try to get some seed for the green ones.
For those who have not tried kohlrabi it is like the sweet core in the stalks of cauliflower or broccoli.
I had to check if there was some kind of mistake, what we call Kålrabi /kålrot is what you'd call a rutabaga or apparently a "swede"?!
Anyway, was just surprised by the insane kålrabi to other ingredients ratio, as a large one can be 3-4kg.
Brassica napobrassica is what we call kålrot or kålrabi here at least.
We eat it all the time, common food.
Had some for both Christmas dinner (mashed) as well as new years eve in the picture where it was just sliced up and roasted with good oil, salt, and carrots.
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K man,
Rutabaga is a root veggie. It’s like a turnip. Kohlrabi grow above the ground and are a type of cabbage. No Kohlrabi ever got as big as you describe. Could be just a language thing, yes?
Edit: just looked. Yes, the Brassica you posted is the Rutabaga.
Cheers.
Rutabaga is a root veggie. It’s like a turnip. Kohlrabi grow above the ground and are a type of cabbage. No Kohlrabi ever got as big as you describe. Could be just a language thing, yes?
Edit: just looked. Yes, the Brassica you posted is the Rutabaga.
Cheers.
That's what I'm saying.
For all my life I've been absolutely certain that Kålrabi and Kohlrabi was the same vegetable, now I find myself curious:
Exactly what is this "Kohlrabi" thing, is just a sort of lower flavour version of a common turnip?
How does it stack up against the good'ol Brassica napobrassica?
As was mentioned earlier its like the stalk meat of the broccoli, my grandad used to grow it and like Scott it was mostly used to make slaw (which from what I can remember was pretty good)
Celeriac is one I recently came to know.....similar in texture with a slight savory celery flavor.
Celeriac is one I recently came to know.....similar in texture with a slight savory celery flavor.
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