Kohlrabi

Kohlrabi is a bit of an unusual vegetable. Meaning “cabbage turnip” in German, kohlrabi has a flavor that’s hard to pin down: similar to a broccoli stem, but sweeter. This versatile vegetable is popular throughout the world in the cooler months of the year.

Growing up, I always ate it straight from the garden when it got to be a bit bigger than a golf ball. After I encountered baseball-size bulbs in a Southeast Asian grocery in Seattle, I realized it could be eaten differently, and began to explore all the ways this vegetable could be prepared.

Try kohlrabi by removing the leaves and peeling off the outer skin. Slice and sprinkle with a little salt, brush on some olive oil and grill. The leaves are also edible. Cook like you would other greens with olive oil, salt, a squeeze of lemon and some red pepper flakes.

Selection: Small to medium bulbs (larger bulbs tend to be a bit woody and tough). The bulb should be firm and can be light green or purple.

Preparation: Boiled, braised, 
grilled, pickled, raw, roasted, steamed, stir-fried.

Storage: In the refrigerator for about 1 week.

Pairs well with: Basil, black pepper, carrots, celery, cheese, chervil, cilantro, coriander, cream, curry, dill, ginger, horseradish, leeks, lemon, mustard, mustard seed, olive oil, sesame oil, shallot, sour cream, soy sauce, turmeric and vinegar.