About Kohlrabi

Kohlrabi may seem unusual, even exotic, but it is a hearty, tasty spring veggie that can be enjoyed in many ways.  Though related to broccoli, the name “kohl” means cabbage and “rabi” means turnip in German.  This grows above the ground, but the texture and flavor of the swollen stem are similar to that of a turnip, though sweeter than the turnip when eaten raw.  The greens can also be enjoyed, and overall the vegetable is high in vitamins A and C, with fiber, potassium and calcium tossed in for good measure.

Here are a few tips for kohlrabi use:

• · After washing, trim away any woody or tough portions of skin.  Kohrabi does not have to be peeled after cooking.

• · Kohlrabi can be enjoyed cooked or raw, much like broccoli stem.

• · Grate kohlrabi raw into salads, or make a non-traditional coleslaw with grated kohlrabi, radish, chopped parsley, green onion, and dressing of your choice.

• · Try kohlrabi raw, thinly sliced, alone or with dip.

• · Steam it whole 25-30 minutes or thinly sliced 5-10 minutes.  Dress slices with oil, lemon juice and fresh dill weed, or dip in flour and briefly dry.

• · Add sliced or cubed kohlrabi to soups, stews, or a mixed veggie stir-fry.

• · Larger, older kohlrabi are good stuffed.  Scoop out center, fill with chosen stuffing mixture, and simmer, covered for 20 minutes.

• · Kohlrabi leaves can be used like other greens; you may want to remove the center rib.

• · Store kohlrabi globe and leaves separately.  The glove will last for 1 month refrigerated in a plastic bag.  Leaves should be wrapped in a damp towel or placed in a plastic bag in the refrigerator’s hydrator drawer.  Use greens as soon as possible.

Sautéed Kohlrabi

-2 kohlrabi (3 if small)                                     -1 T fresh herbs (thyme, chives, sage, etc.)

-4 T butter or light oil                                      -1 t salt

-1 medium onion, diced

Grate kohlrabi, place in colander, and sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter over medium heat, add onions, and sauté for a few minutes.  Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes.  Increase heat to medium and cook for 2 more minutes.  Remove from heat and add herbs.  Makes 2-4 servings.

Recipe and preparation information from From Asparagus to Zuchini, a Guide to Cooking Farm-Fresh Seasonal Produce, third edition, produced by Madison Area Community Supported Agriculture Coalition, Madison, WI,  2004.