It’s not nice to pick on anything because of its looks. However, it’s difficult not to see that all three of these veggies resemble a type of near mutation – and how much rely on “steaminess!” Some liken kohlrabi to an early Sputnik; others think it looks like a hot air balloon. California promotes fennel pretty well, and like one-time cellar queen, celeriac now struggles for a comeback. Kohlrabi, once the favored vegetable of European nobles and peasants alike, had fallen off the veggie pop charts. Now it seems to be more noticed.
Kohlrabi, sometimes known as the Italian turnip, is related to the cabbage and grows easily. Its name comes from the German Kohl (cabbage) plus Rübe (Swiss German for turnip). The Austrians combined it into “Kohlrübe.” It, cabbage, broccoli, cauliflower, kale, collard greens and Brussels sprouts are descended from the wild cabbage plant (Brassica oleracea).
Still very popular in India and high in fiber and vitamin C, the entire kohlrabi is edible, the stems and leaves most useful in salads. It is not a root vegetable, and its globe forms just above the ground. Kohlrabi can be eaten raw as well as cooked.
You can purchase white or purple kohlrabis. Of the two, the purple is deemed sweeter. Both have a pale green, almost ivory colored, flesh inside. Younger ones more tender. When large, they must be peeled.
When purchasing, all leaves should be green. They will keep in refrigerator up to a month.
- Bake, boil, puree, sauté, roast, braised, steamed, BBQ’d, stir-fry,
- Mash with carrots, potatoes, coconut or chills
- Grate in slaw with or without apple
- In pickles, Remoulade and sauces
- Entire kohlrabi can be eaten raw as snack or in salads
- Excellent crudité
- Soups, raw garni or cooked
- Can be used as Daikon radish.
- Compliments: avocado, radish, onion, cucumber, shrimp, rice,