food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Kohlrabi is also really good just eaten raw with some bread and cold cuts. You need to cut the outer gummy-like parts off. It's nice and crunchy and subtly spicy not unlike mustard somehow.
When I was a kid, my mom used to boil (or steam?) Kohlrabi and then serve it with a creamy dill sauce. I hated it. All the crunchiness is gone, the spiciness is gone, there's only a hint of Kohlrabi left. It's like she somehow managed make the water it was cooked in into a gel-like solid.