Kohlrabi

Kohlrabi is a farmtastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.

No matter how you prepare ultimately prepare your kohlrabi, it’s best to peel off the outermost layer with a vegetable peeler or sharp paring knife.  Ways to eat:

1. Sliced thin and eaten raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes. You can toss them in a salad or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.

2. Made into fritters. This is a great way to get kids to eat their kohlrabi! Shred the vegetable and mix with an egg and a few tablespoons of flour. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

3. In soup. It is delicious in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Also, try adding it to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!

4. Roasted.  When roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted “chips” or cube it. We like to toss it with other roasted veggies like eggplant and potatoesfor a hearty side dish.

Kohlrabi with Honey Butter

Kohlrabi (about 2 lbs.), peeled & cut into 1/4″ x 1/4″ x 1″ sticks

2 med. size carrots, peeled & cut into 1/8″ x 1/8″ x 1″ strips

2 c. chicken broth

2 tbsp. chopped fresh chives

1/2 tsp. shredded lemon peel

2 tbsp. lemon juice

2 tbsp. honey

1/4 tsp. pepper

2 tbsp. butter

In a medium saucepan cook kohlrabi and carrots with chicken broth, covered, for 6 to 8 minutes until crisp tender. Add chives, lemon peel, lemon juice, honey, pepper and butter. Toss lightly and serve. Yield: 8 servings.

Summer Kohlrabi

1 c. finely chopped onions

1 lb. peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick

4 tbsp. butter

1/2 tsp. salt

About 1/4 tsp. black pepper

1 tbsp. flour

1 c. milk

1/3 c. finely chopped fresh parsley

In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes.

Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.

Kohlrabi and Apple Slaw

Dressing

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & Pepper to taste – go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi and apple)

Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Tip: Granny smith apples add a nice tartness to the slaw.