So you got this interesting vegetable at the Farmers Market or in your CSA box… now what do you do with it?!
Kohlrabi, German for ‘cabbage turnip’, is a member of the cabbage family, a root vegetable that is a ‘cousin’ to cabbage, broccoli and cauliflower.Â The texture is similar to that of a broccoli stem or cabbage heart, but the taste is a bit sweeter.Â The leaves can be eaten as well, fresh or sautÃ©ed.Â These babies are chock full of vitamin C, even more so than oranges!
Kohlrabi is crisp and can be eaten fresh raw or in a salad.Â There are also hundreds of recipes available for roasting, mashing, frying and otherwise serving it (so we think you need to give it a try!)Â You can find kohlrabi here in the Midwest U.S. in purple or white. The purple color is superficial – both look similar inside once you peel your kohlrabi of its exterior and woody parts, and cut inside it.
If you’d like to start out with a fairly easy and delicious way of preparing kohlrabi, try this:Â Peel and cut it into julienne strips (long, medium-width stripsÂ – like a small french fry), steam or microwave the strips in a couple of tablespoons of water until tender when tested with a fork. They’re a thick, tuberous vegetable, so they take awhile to cook. Once tender, sautÃ© in butter with a little salt and pepper until lightly browned, about 5 minutes. Yum!