Purple Kolrahbi

While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up the opportunity to eat the greens — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like kale, collard, or turnip greens.

A few quick details on Kolrahbi:

• It’s a member of the cabbage family

• The whole plant is edible

• The bulb is super sweet and the taste somewhat resembles broccoli stems

• You can eat it raw in slaws and salads, as well as roasted and stir-fried

   

How to cut:

Cut off the stems and leaves. Save the leaves and cook them just like kale or turnip greens.

Trim off the bottom base of the bulb.

Slice in half. Cut the kohlrabi head in half down through its center.

How to prepare:

1. Enjoyed raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.

2. Roasted

Like most other vegetables, when roasted in the oven the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. Preheat oven to 425 degrees, slice kohlrabi in half, place on parchment lined baking sheet, drizzle with olive oil and sea salt and roast for 15-20 minutes.

3. Puréed into soup. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup!

4. Made into fritters.

This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. 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.