You have probably seen kohlrabi, also called cabbage turnip, in the supermarket or at farmer's markets recently and wondered what to do with it.
This knobby purple or green bulbous vegetable with spiky stems will not win any awards for beauty, and perhaps that's why this versatile and delicious vegetable is underappreciated.
Its distinctive flavor _ think cabbage and broccoli _ is too good to ignore. Kohlrabi can be eaten raw or cooked, and tastes a little like broccoli stems, but milder and somewhat sweeter.
You can steam, boil, bake, grill, or roast kohlrabi after peeling away the outer thick skin first. Raw kohlrabi can be sliced in a salad, grated into a slaw or simply thinly sliced on a mandoline and drizzled with a little olive oil and salt.
When served raw, it has a crisp texture and a mild peppery bite sort of like a sweet radish. It makes a delicious pureed soup on its own, or it can be added to soups, such as cream of potato, cream of broccoli or vegetable soup for a distinctive flavor.
Kohlrabi fritters are made using shredded kohlrabi mixed with egg and flour or breadcrumbs and fried until both sides are crispy.
Toss chunks of kohlrabi with 2 tablespoons olive oil, salt and pepper, and pinch of cayenne and place on a rimmed baking sheet. Roast at 450 degrees, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with parmesan cheese and chopped parsley.
The leaves are edible and can be cooked up like kale or collard greens.
Along with other cruciferous vegetables, kohlrabi is low in calories and packed with vitamin C and potassium.
Choose kohlrabi with unblemished leaves and a bulb that's heavy for its size; the bulb should not be cracked. Cut off leaves, wrap them in a damp paper towel, and place in an unsealed plastic bag. Leaves can be refrigerated for three to four days; the bulb stays fresh for about 2 weeks.
