Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rutabegas or parsnips

Anyone else like kohlrabi, we really do.
For some reason some years they do great, many times nothing.

Hey Dillonbuck- how do you do your kohlrabi?

Just picked some up and ain’t sure what to do with it?

We have just roasted them with a roast, or cooked them in beef broth like turnips.
Good luck, we like them better than turnips.

Toss the greens in there too?

No idea about that, we don't.

Thanks! Let ya know how it turns out.

Went in a bit different direction with the kohlrabi.

De-stemmed and cut up the greens. Peeled and sliced the bulbs. Couple cloves of garlic and a half an onion diced.

Tossed it all in a big skillet with a bit of butter, some olive oil, S&P, and some red pepper flakes.

Kohlrabi does not cook like potatoes. Lol. After frying it for 15 or so minutes it became obvious it wasn’t going quickly soften and brown.

No biggie. Added a bit of chicken stock and simmered for a bit. Another 30 minutes at least.

It actually came out pretty damn good. Raw it was kinda potato meets radish meets cucumber, but more bland. . Cooked it had some kick from the red pepper and had softened but still had a bit of snap. The greens had more flavor than the bulbs, or seemed to anyway.

We’ll be eating them again for sure.

Should have warned you they take a bit of cooking.
Also, be careful, it would be easy to get cut trying to peel and cut them.

Parsnips are a most interesting root veggie, beautiful white color, pungent sweet flavor. You have to be careful with them, they can easily overpower other flavors in the pot. Also, despite being similar in appearance and texture, in the time it takes to cook a carrot, a parsnip will turn to mush, so add them later to the stew.

I like turnips, but don't often eat them. Canucks will often just cube and boil them for a side at T'giving dinner.

I like them all. Rutabaga, turnips, parsnips, carrots, sweet potatoes and broiler onions all get pan roasted. Beets in a separate pan and mix in after cooking.

As a kid rutabagas were standard fare at our house, boiled and coarse mashed with butter, salt and pepper(heavy on the pepper). I still look forward to them with a meal.

As a kid when the garden came in mom would make a milk based vegetables soup and everyone's favorite was the kohlrabi in it. Now I use them sliced on a salad.

We always have parsnip soup as part of our Christmas Eve meal.

It is best eaten raw with salt.

The only way I've ever tried or enjoyed them, but after some of the suggestions above that will be changing. Thanks everyone.

I love rutabaga. Cut that wax outside off, cut into smaller squares, boil till soft, then mash them up like you would mashed potatoes.

It wouldn't be Thanksgiving without rutabaga.

Never tried parsnips. Don't care for turnips. Despise rutabagas.