Kohlrabi just barely makes it into the root vegetable category. The bulbous part that is generally eaten is actually a swollen stem which is only half submerged beneath the earth. We urge you to give it a go because it’s definitely worth it. The texture is similar to a broccoli stem. The flavor is a cross between a cabbage and a turnip, yet without the sharpness of either. Instead, it is sweeter. Eaten raw – it is crisp and crunchy (add it to a crudite platter or toss in a salad); cooked – it works well in gratins, mashes or cubed and added to stews and soups. The leaves are edible as well and can be steamed, sauteed or added to salads.
Recipe: Grated Kohlrabi and Celery Salad with Mustard Vinaigrette
Tips: Select smaller (about 2 inches in diameter) varieties (green or purple) and store kohlrabi in a plastic bag in your fridge’s vegetable crisper.
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