This plant was developed by crossing a cabbage with a turnip! The edible part of the plant is an enlarged section of the stem that develops just above the ground. It is sweet, crisp, and refreshingly crunchy. Reminiscent of an apple crossed with a jicama, crossed with a cabbage.
To store: Store kohlrabi globe and leaves separately. The bulb will last for 2 weeks refrigerated in a plastic bag. Wrap leaves and stalks in a plastic bag and keep in the crisper drawer of the refrigerator.
To prep: Rinse under cold running water just before use. Cut the outer skin off with a knife. Trim off the remains of the stalks and root. Grate, slice, or chop as desired.
To cook: Cut raw kohlrabi bulb into sticks for a refreshing addition to a raw vegetable
tray or grate it for salads. Try raw kohlrabi smeared with peanut butter. Lightly boil,
steam or bake it, or add it to stews and stir-fries. Young kohlrabi leaves can be used in
recipes calling for greens.
Click HERE for a great explanation and discussion of Kohlrabi from the Bon Appétit website.
The most popular ways to use Kohlrabi include raw in salads or roasted (don’t forget you can add cheese to any roasted kohlrabi recipe to make it that much better!) Here are a few recipes that would be delicious made with your Kohlrabi this week!
Crisp Apple and Kohlrabi Salad from the Cookie & Kate blog.
Roasted Kohlrabi from the Cooking on the Weekends blog. The discussion before the recipe also includes lots of ideas on other ways to cook with kohlrabi and what to serve it with.