Discovering Kohlrabi
Say hello to kohlrabi! Often overlooked in the realm of vegetables it is a peculiar looking vegetable that is part of the Brassica or cruciferous family. A group that includes cabbage, broccoli, turnip and bok choy. The quirky looking bulb grows above ground is an enlarged part of the stem and with green stalks and wide leaves protruding from the top. Kolhrabi can be green or purple!
Challenging to find at grocery stores, this is a great vegetable to discover at farmers markets, farm stands, or a farm share through a CSA subscription share in Frederick County. Kohlrabi is available during the later winter, early spring, and fall months as the plant thrives in cooler temperatures.
Kohlrabi has a distinct taste combining the sweetness of a broccoli stalk with the mild peppery flavor of a turnip. It has a crisp texture and can be eaten raw or cooked. The leaves are edible, too. Chop them up and add to salads, soups, stews, or casseroles for extra nutrients.
Download our fact sheet which highlights notable nutrition with great tips on how to select kohlrabi and how to store it at home. One of the best ways to enjoy kohlrabi is by eating it raw! Check out this delicious recipe that combines the zesty taste of kohlrabi with apples and carrots in a crunchy slaw.
How to Prepare Kohlrabi
Remove the stalks and leaves if they are still attached.
Using a chefs knife trim the top and bottom of the bulb.
Switch to a pairing knife. Use your free hand to hold the kohlrabi flat on a cutting board while trimming away the skin. Remove the outer skin.
Rinse the bulb in water to wash away any dirt or skin that may remain.
Slice to desired form for your dish i.e. matchsticks, cubes, or slices. It can also be spiralized.
Kohlrabi Slaw
Ingredients
2 small kohlrabi, peeled and cut into matchsticks
2 carrots, peeled and cut into matchsticks or julienned
1 apples, cut into matchsticks
2 green onions, sliced thinly
2 teaspoons dried parsley
2 tablespoons vegetable or olive oil
1 tablespoon vinegar
1 tablespoon honey, maple syrup or cane sugar
1/2 tablespoon Dijon mustard
1/2 teaspoon salt
Instructions
Prepare kohlrabi as described above. Chop the kohlrabi carrots & apples into matchsticks. Slice green onions. Add all to a large bowl.
Mix olive oil, vinegar, chosen sweetener, mustard & salt together.
Add dressing to the slaw and toss together or stir to combine. Serve immediate or refrigerate 1 to 2 day.
Enjoy!