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About Me
- Cindy Drozda
- Professional Woodturning artist and instructor, also the author of Instructional Woodturning DVDs. Member of the American Association of Woodturners and 4 chapters, American Craft Council, United States Hang Gliding and Paragliding Association.
Brilliant! But really, kohlrabi is best eaten raw with a little sea salt. (Save the stew pot for the parsnips?)
ReplyDeleteYes, It is great raw, too! In salad or by itself. Also great cooked, in curry, scalloped like potatoes, or in any casserole. One of nature's fantastic creations - weird looking but tasty!
ReplyDeleteScalloped! Perhaps this too could be accomplished on the lathe with a handy vegetable peeler tool rest attachment...?
ReplyDeleteOMG That cracked me up! Loved it!
ReplyDeleteI am a woodturner from Auckland New Zealand. I love watching you peel kohlrabi as much I have enjoyed watching you turn finials.
ReplyDeleteThanks
Anne