4th Harvest Week <> May 21 - 27, 2001

Fellow member Becky Tarlow found a "simple and yummy" recipe for baby bok choi (on epicurious.com) and wanted to share it with us. And I'll give you a little info on kohlrabi, a veggie that is sure to stump at least some of you!  - Debbie

Sesame Bok Choi
(Becky says this is great served with brown rice)   Makes 2 servings

1 cup of chicken broth
3 tablespoon of unsalted butter
3/4 lb of baby bok choy
1/2 teaspoon of sesame oil

Bring broth and butter to a simmer in a deep heavy skillet.  Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes.  Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste.  Pour mixture over bok choy.

Kohlrabi (the sputnik veggie) info

First: the greens. Like with beets, these can be trimmed off, washed and used separately from the root (ex: saute w/garlic or steam until wilted, then sprinkle w/vinegar, salt).

The root*: peel & slice it raw into salads like you would jicama, or cut it into sticks and use with a dip. A simple way to cook them is to peel/cut them and some potatoes up, boil in salted water 15-20 min. ('til tender), drain and mash with butter and optional cream, then add salt & pepper to taste.

*update 2/23/03
a friendly reader kindly pointed out to me that the bulbous part of the kohlrabi is not a root at all -- it is actually part of the stem and grows above ground. It sits right on the surface of the soil, and only the skinny rat-tail at the bottom (often cut off in the ones you get in the store) is the 'root' which grows beneath the ground. Quite the curious and funky veggie! Here's a picture I found on the internet of them growing in the soil. They come in different colors -- pale green, and red/purple like in the picture.


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