Kohlrabi

Kohlrabi is something that I wasn’t familiar with until I started getting a CSA share but now I get it whenever there is a choice. Also called a German Turnip, kohlrabi is in the cabbage (Brassica) family and has a mild flavor like a cross between a cucumber and a turnip. The whole plant is edible and can be eaten raw but I typically strip off the stems and leaves and if the skin is feeling on the tough side I peel it with a veggie peeler.

CREAM OF KOHLRABI SOUP
Serve this one with a dollop of creme fraiche and a sprinkle of chives on top and some crusty bread alongside.

GRILLED BBQ KOHLRABI
Kohlrabi is fantastic roasted and raw in slaws but have you ever tried grilling it? Delicious.

KOHLRABI AND CARROT SALAD WITH CHEDDAR
This salad has a fantastic crunch factor. Purple and green kohlrabi are interchangeable.

KOHLRABI, APPLE, CILANTRO AND MINT SLAW
This vibrant slaw is the perfect summer side dish. Kohlrabi is another veg that is highly under-rated. It’s a vitamin and mineral powerhouse and it’s delicious raw, roasted, or pureed into soups.

KOHLRABI CHIPS
A fun snack idea!

LEMON-DILL KOHLRABI FRITTERS
We love to make these fritters and I frequently mix half kohlrabi and half shredded carrots if we have them on hand. Scallions, scapes or shredded kale would be great in here too.

KOHLRABI AND LEEK GRATIN
Kohlrabi and leeks combine in this lighter gratin.

KOHLRABI NOODLES WITH BACON & PARMESAN
Still not so sure about Kohlrabi? Switch up your pasta night and give this one a try. Bacon, parmesan and some fresh parsley for color and a little hint of springtime.

ROASTED KOHLRABI WITH PARMESAN
Still not sure what to do with your kohlrabi? Roasting it is another great way to serve it up. Just toss with olive oil, garlic and salt and pepper, roast, and sprinkle with parmesan. Want to add some color? Chopped parsley gives it a nice bright green pop.