Kohl-Rabi (Chou-rave)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Cut young Kohl-Rabi when it is like a turnip but more delicate.
  2. Cook like a turnip.
  3. Alternatively, cut into Italian cones or small egg-shapes.
  4. Boil three-parts in acidulated salted water.
  5. Finish off in butter.
  6. Serve at once with a dust of salt and freshly ground black pepper.
  7. Mash like turnip.
  8. Mix with a little flour to make it thick enough to roll.
  9. Shape into balls in well-floured hands.
  10. Egg the balls.
  11. Breadcrumb the balls.
  12. Fry in hot fat until golden brown.
Original Text · last edited 4 days ago
Kohl-Rabi (Chou-rave).—This vegetable, also known as the turnip-rooted cabbage, is excellent, though little used. It should be cut young when it is like but more delicate than, the turnip. It may be cooked like a turnip, or is particularly good cut into italian cones, or small egg-shapes, three-parts boiled in acidulated salted water, and finished off in butter, being served at once with a dust of salt and freshly ground black pepper. It is also good if mashed like turnip, mixed with a little flour to make it thick enough to roll, shaped into balls in your well-floured hands, egged and breadcrumbed, and fried a golden brown in hot fat.
Notes
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