Boiled Turnips, Kohlrabi, and Mushrooms with Bratwurst (Serves 1)
Kohlrabi looks like a sputnik satellite fell to earth and sprouted branches and leaves. The green bulb tastes like a broccoli stem, but is sweeter with a hint of pepper. The first time I saw kohlrabi anywhere was growing next to the turnips at Cherith Farms in Alpharetta, Georgia. According to Wikipedia, kohlrabi is the most commonly eaten vegetable in Kashmir, consumed as often as three or four times per week. I think I could be happy eating like a Kashmiri if it meant eating lots of kohlrabi. I like it! I did not have enough to make a meal of kohlrabi alone, but they blend nicely with turnips and mushrooms. And bratwurst.
Prep and cook time: 45-50 minutes
1 fresh bratwurst
Spicy brown mustard
3-4 small or 2 medium turnips
1 or 2 kohlrabi
3-4 ounces of mushrooms
Directions: Peel turnips and kohlrabi and cut into bite-size pieces. Add to a pan of mildly boiling water with a little salt and garlic powder and let cook for 20 minutes. Slice mushrooms into bite-size pieces and add to pan. Add a bratwurst sausage to the pan and reduce heat to a simmer. Let the brat cook for 20 minutes with the turnips, kohlrabi, and mushrooms soaking up the brat juices. Don’t let water boil or the brat may pop. Once the brat has had 20 minutes in the simmering water, transfer everything to a plate. Smear the brat with spicy brown mustard. Enjoy!
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