Dining on Kohlrabi

Reporter Misha Davenport is taking his maiden voyage in a Community Supported Agriculture (CSA) program this summer, with updates on what he finds in his weekly produce box -- and what he does with it.

Week Three in my adventures with fruits and vegetables from my CSA farm and there was yet another unfamiliar ingredient within.

Kohlrabi looks like the alien love child of a turnip and a head of cabbage.

This week's recipe, courtesy of Harvest Moon Farms, has the consistency and taste of broccoli au gratin. KOHLRABI PARMESAN

MAKES 4 SERVINGS

3 medium kohlrabi, trimmed of stalks and leaves

2 tablespoons unsalted butter

¼ cup Parmesan cheese

1 teaspoon minced parsley

Salt and pepper to taste

Peel about 1/8— inch from the outer layer of kohlrabi. Shred with grater or food processor.

Cook kohlrabi in butter in a pan over medium heat, stirring often, until tender, about 8 minutes.

Sprinkle with cheese, salt and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately.

Nutrition facts per serving: 154 calories, 7 g fat, 5 g saturated fat, 20 mg cholesterol, 19 g carbohydrates, 7 g protein, 137 mg sodium, 11 g fiber