Kohlrabi
Photo credit: Thadah Wah
If you've never eaten kohlrabi, don't be intimidated by its unique appearance. Part of the broccoli and cabbage family, kohlrabi is packed with vitamin C. It has a sweet, earthy flavor and is both crunchy and juicy. It is delicious both raw and cooked and can be prepared like many other root vegetables. The leaves are edible, too, and are delicious when chopped and stir fried with garlic and olive oil! The bulb part of the plant is protected by a thick, fibrous skin which can be removed with a sharp knife before consuming or cooking the kohlrabi.
STORAGE: Remove the leaves from the kohlrabi bulb and store them in a separate plastic bag in the crisper drawer of your refrigerator. Use these within a few days. The unpeeled bulb can be stored in the fridge a plastic bag or loose. The bulb will last for a few weeks stored this way.
RECIPE: Caramelized Kohlrabi Soup by Melissa Clark of NY Times Cooking
Ingredients:
- 3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
- ¼ cup extra-virgin olive oil, more as needed
- 1 ¾ teaspoons kosher salt, more to taste
- ½ teaspoon black pepper
- 1 large white onion, peeled and diced
- 3 garlic cloves, minced
- 2 cups vegetable or chicken stock (or use water)
- 1 bay leaf
- 1 small lemon, preferably a Meyer lemon
- Grated Parmigiano-Reggiano, as needed
- Smoky chili powder, as needed
Method:
- Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
- Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
- Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
- Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
- Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chili powder.
MORE RECIPES:
Roasted Kohlrabi with Garlic and Parmesan
Crisp Apple and Kohlrabi Salad