Kohlrabi is an interesting vegetable. It usually comes in my CSA (Community Supported Agriculture) bag a few times early and then later in the season.
I never know what to do with it; but, waste not, want not!
Kohlrabi Is a Cruciferous Vegetable
Kohlrabi is Swiss-German for “cabbage turnip,” and is in the same family as cabbage, broccoli, cauliflower, and Brussels sprouts.
These are all cruciferous vegetables. The name cruciferous comes from the shape of the flowers of these plants, which have four petals arranged like a cross.
Cruciferous vegetables are high in vitamin C, phytochemicals, fiber, and nutrients. Their fiber content is a plus for appetite control.
Kohlrabi is a staple in German, Indian, and Vietnamese cuisine, but is unfamiliar in many parts of the United States.
It is a cultivar of cabbage, and its attraction to farmers is that it’s more pest-resistant than cabbage. That’s a reason you’ll find it in your early and late season farmer’s share bag.
What to do with It
You don’t have to peel it, but I do. Otherwise, the outer layers can be tough.
The more translucent inner layer is the most tender, and will soften with cooking. Although it isn’t my favorite cruciferous veggie, kohlrabi is a decent stand-in when baked or sauteed.
I recently made the recipe below, and it was really good. If you like to give everything in your CSA bag a try, give this a go.
What is your favorite way to serve kohlrabi?
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Peel the kohlrabi bulb until you reach the inner, semi-translucent heart. This is the tenderest part of the plant, and will soften when cooked.
- 1 bulb kohlrabi
- 1-2 sweet potatoes
- 1 tbsp olive oil
- 2-3 sprigs fresh rosemary and tarragon
- 1/2 tsp salt
- pepper or paprika to taste
Peel and cube kohlrabi and sweet potatoes. Toss with olive oil, herbs, and spices.
Bake at 400 degrees F for about 45 minutes, until kohlrabi and potato are fork-tender. Turn occasionally to keep moist while baking.