Kolokkasi

[Jim]

Our Cypriot in law peels (not easy) chops up like a big spud, parboils then then roast with tomatoes and garlic in olive oil, always enjoy them myself..

[bromerzz]

You can eat them raw...especially Kohlrabi which i personally really like...shred it and put it into salad...much like you would white cabbage. A squeeze of lemon sets it off.

[Molly]

What is the taste of this - or what is it like..................before I actually buy it.............anyone got a picture. .

Molly

[Admin]

Bromerzz is correct and I was about to edit my post, the locals slice it thinly in strips and serve it raw with salt and lemon, it is really nice as a starter or on a salad..keep refrigerated.

Jim

[Molly]

Just found this.................

[ kohl-RAH-bee ]

This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip. Like the turnip, both its purple-tinged, white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's available from midspring to midfall. Those under 3 inches in diameter are the most tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green leaves. Avoid any with soft spots on the bulb or signs of yellowing on leaf tips. Store tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best steamed, but can also be added to soups and stews as well as used in stir-fry. It's rich in potassium and vitamin C.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Molly

[Nigel-Howarth]

kohl-RAH-bee & Kolokasi are two different things. Kolokasi is a corm, similar to taro.

You normally use Kolokasi in a stew, although you can eat it raw. If you intend cooking it, DO NOT slice it. If you do, it becomes rather sticky. It's best to chip bits out of it, using a potato peeler or something similar.

Cheers,

Nigel (aka EPHMH)

[trollydolly]

Your so right Nigel and never wash it once you have peeled it. I find Kohlrabi -- a little bit peppery here in CY. Still nice though. Marj

[kuzeyli]

Kolokas (Colocasia with chicken)
Serves 4-6

Ingredients
1 kg chicken -jointed
1 kg kolokas (colocasia)
4 tablespoons vegetable oil
1 tablespoon olive oil
1 medium onion -skinned and finely chopped

4 sticks of celery -cut into thick slices

1 tablespoon tomato paste
1 litre chicken stock
Seasoning

Prepraration
Put the cooking oil and the olive oil into a large saucepan and place the pan on high heat. Fry the chicken joints until golden brown on both sides. Remove the joints and keep them on one side. Add the chopped onion and fry until soft and golden brown.

Meanwhile with a sharp knife peel the kolokas, without washing. Then, by holding it from the thick stalk part, starting from the top, break pieces with a sharp knife from the kolokas.

Add the sliced celery and the kolokas pieces together with the chicken joints into the pan. Season well with salt and freshly ground balck pepper.

Dissolve the tomato paste in the hot chicken stock and pour it over the meat and the vegetables. Bring it to the boil, then cover and cook for about 30 minutes on low heat, stirring occasionally.