Monday, June 17, 2013

Kohlrabi Pie

So one of the best parts about getting a CSA is that it's forcing me to eat things that I don't really understand.  Kohlrabi is one of those things.  I had heard of it, in the context of "I got this in my farm share and I don't know what it is".  So, great start.  Luckily, the delightful staff at the farm give us a little newsletter with some suggestions in it.  One of those was for a kohlrabi pie.  It's supposed to be kind of like spanakopita, but with kohlrabi instead of spinach.  Of course, I changed it, because I had a pie crust but not phyllo dough, which is just as well, as I really don't like working with phyllo dough.  However, I do like to eat it, so feel free to stop by with some treats for me wrapped in little flaky pouches.  I'll leave the gate open for ya.

Very first, you need to prepare your pie crust.  I didn't do a good job of this, but set the oven to 375, roll the crust out, poke some holes, and stick it in the oven for around 10 minutes.  I have no idea why all my pie crusts break apart like this, but they do.

Next, chop the green tops off of the kohlrabi and blanch them.  If you've never blanched vegetables before, it's absurdly easy, just put them in salted, boiling water for about 2 minutes, then dump the water and run cold water over it to stop the cooking.  And done.

Next, it's time to tackle the kohlrabi itself.  I peeled it with a vegetable peeler, then shredded it with the box grater.  You can DEFINITELY use a food processor for the shredding, but I'm lazy and hate cleaning that thing, so I only use it for huge jobs.

Chop up an onion and some garlic, put those in a pan over medium heat with salt and pepper.  Let them cook down until the onions are translucent and the kitchen smells like everything good in this world.

Next, add in the shredded kohlrabi.  Let it cook for about 10-15 minutes, until it starts to change color and isn't super crunchy anymore.

While that's happening, chop your herbs.  You want about 1/4-1/3 of a cup of dill and oregano.  You could also use parsley in place of the oregano, as the original recipe suggested, but we got the oregano in our farm share, but no parsley.  So there.  Also, chop up the kohlrabi greens.

After the kohlrabi is softened, add in the greens/herbs and cook for 3-5 minutes.

Beat three eggs with about 1/2 cup of feta cheese.  Bask in the delight that is feta.  The Greeks know what's UP.

Put all the veggie stuff into the pie crust and dump the eggs on top.  Alternately, don't do what I did and mix it together so it's more even.  Either way, it was fine.

Put it in the oven, still at 375, for about 30 minutes, until the eggs are set.

I honestly didn't know what to expect with this, having never eaten kohlrabi before.  However, it was tasty.  I'm still unclear on what kohlrabi actually tastes like, but I can promise you that when you cover it with herbs and cheese, it's delicious.  Enjoy!!

Question of the Day?:

What's the weirdest ingredient you've ever cooked with?  What did you make?  


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