Don’t be daunted by these purple & green bulbous vegetables in the share boxes, they are an amazingly versatile member of the cabbage family. When you open your CSA box and find Kohlrabi for the first time the reaction could be “Did this come from outer space!?”. Kohlrabi does indeed look like an alien creature from another world, but it’s also quite delicious and very versatile Kohlrabi is in the same family as Cabbage, Broccoli, Kale, etc. so expect the same flavors to compliment kohlrabi as you would the other cole crop vegetables. Their taste and appearance remind are similar to broccoli stems, and any flavor you would use with cabbage or kale will compliment a kohlrabi nicely. First, let’s break it down.
The skin of smaller kohlrabi (as well as the leaves) can be eaten, but for the larger variety you’ll first want to scrub it clean then remove the tough skin. If you take a few extra minutes and use a potato peeler you’ll lose less of inside, but you can also slice the skin off with with a sharp knife if you are less patient. I use either method depending on what kind of mood I’m in. Once it’s cleaned and peeled you’re ready to go!
Salad. Raw thinly sliced kohlrabi topped with a vinaigrette or sprinkling of salt is one of the simplest preparations. Eaten this way it reminds me of a jicama or mild radish. Try this take on a carpacccio with watermelon radish. Use a sharp knife or mandolin slicer to cut paper thin slices of water melon radish and kohlrabi. Layer on a plate, top with 1 tsp of capers and 1 tablespoon of vinaigrette. For a simple vinaigrette combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tsp dijon mustard, 1 minced garlic clove, a pinch of salt and pepper, and a squeeze of fresh lemon in a glass jar with a lid. Shake to combine.
Slaw. Combine grated carrots and kohlrabi for a simple tasty slaw that goes well with chicken or fish. For this batch I also added some crumbled dried mint. Mix 1 large grated kohlrabi with 2 cups of any other grated vegetable, such as carrot, cabbage, apple, onion, or a combination. Add 1/2 cup of your favorite vinaigrette or creamy dressing with 1 tablespoon any dried or fresh herb, such as mint, thyme, sage, or rosemary. Try our Sweet & Sour Kohlrabi Salad.
Raw. Peel and slice into sticks or cubes. Add to a veggie tray. A great snack for kids! Here’s one I hadn’t thought of from one of our crew members, Jeff. Dip kohlrabi sticks into peanut butter!
Soup. Kohlrabi makes a great addition to vegetable based soups. Try our White Bean and Escarole Soup with Kohlrabi.
Sautéd. Cook kohlrabi on medium low heat in olive oil and garlic. Add a splash of liquid to help soften. Add to stir-fries with other veggies like bok choy, napa cabbage, carrots, and radishes. Try this simple Kohlrabi & Radish Stir-fry.
Fritter. Grate up a large kohlrabi and mix up these tasty fritters for an easy vegetarian main dish sure to please any palette. Serve with a flavorful aioli.
