Friday, May 15, 2015

What to do with ... Kohlrabi?



I confess, when I pulled this beautiful purple vegetable out of our CSA box this week, I had to sit an think for a moment about what it could be. My kids guessed it instantly: a mandrake!

In fact, purple kohlrabi is a member of the cabbage family, even though it looks more like a turnip. While popular in many German and South Asian dishes, it is often overlooked in North America, which is a shame because its beautiful color and mild flavor gives it many uses—raw or cooked.

Here are our top five:

1) Shredded or grated and added to a salad

2) Sliced and served in a raw veggie and dip platter

3) Sliced and steamed with butter and a dash of salt

4) Added to a stir fry

5) And served just about anyway you would a turnip: in turnover and fritters, in a vegetable soup, or mashed and smashed with potatoes.

For a quick tutorial and other great ideas for preparing kohlrabi, visit this primer at The Kitchn.

What are your favorite ways for eating kohlrabi?


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