Profile: Kohlrabi

A recent discovery, kohlrabi is quickly becoming my favorite new salad accessory.  Looking at the deep purple bulb, you might think it grows underground.  In fact, it grows completely above ground with big broccoli-looking leaves that shoot off and upward.  The resemblance isn't surprising since the two are relatives, along with cabbage and kale.  Unlike its kin, though, kohlrabi doesn't get much press.  Other than its rustic, primitive appearance, I'm not sure why.  There's much to love about this hearty hero! 

The tough outer skin peels off without much effort to uncover a dense white flesh with a greenish tint.  Kohlrabi is crisp with a delicate, sweet flavor and incredible crunch like a water chestnut.  I've heard it described as a cross between a pear, a turnip, and a potato; but I get notes of cauliflower and celeriac.  Either way, it's delicious.  Out in the field, I like to eat kohlrabi like an apple.  Back in the kitchen, it's great for slicing or shaving into a salad, shredding into coleslaw, stir-frying, or roasting with a meaty entree.  The leaves are quite a treat, too, slow cooked like you would other greens; I like it sautéed with garlic and olive oil. 

You won't likely spot the knotted stem in the supermarket, but look for kohlrabi at farmer's markets, where a small revival is underway.  Their season is summer through autumn, and they're loaded with vitamin C, potassium, and fiber. 

I took the picture shown here the same day the kohlrabi was harvested at The Food Project.  The leaves were torn off where you see broken stems.  -sy

Here's a recipe I got from The Food Project newsletter, which they got from Farmer John's Cookbook by John Peterson.  You needn't peel the skin from the bulb.  When shopping, look for smaller varieties which are crisper and more flavorful.  The leaves are usually torn off, but you want to see broken stems, as opposed to rips in the skin where the stems once were.

SIMPLE SAUTEED KOHLRABI

(serves 2 to 4)

2 medium kohlrabi bulbs, grated

¼ C butter or light oil

2 T chopped fresh thyme, chives, or sage

1 t salt

1 medium onion, diced (about ½ C)

1 clove garlic, minced

METHOD:

1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
2. Melt the butter in a medium skillet over medium heat.  Add the onion and sauté until translucent, about 3 minutes.  Add the garlic and sauté for 1 minute more. 
3. Stir in the kohlrabi.  Reduce the heat to low, cover, and cook for 10 minutes.
4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes.  Remove from heat and stir in fresh herbs.  Let stand for a couple minutes to let the flavors develop.