It may feel a bit intimidating if you’ve never cooked or eaten kohlrabi before - much like that first time you ate an artichoke. But kohlrabi’s alien quality is only skin deep and you’ll find that raw or cooked, they add a distinctive flavor to a meal.
A member of the cabbage family, their mild taste is hard to describe: you might say it is part radish and turnip with a hint of apple. Try kohlrabi roasted with a bit of oil and salt and then sprinkled with grated hard cheese, or simply enjoy it raw – thinly sliced and tossed in a salad or grated in a slaw. It is also wonderful cooked in stews and curries. The leaves are edible too. Go for it: it’s not nearly as adventurous as you might think!
Here’s a quick recipe to get you started
All you need is a splash or rice vinegar and this salad is dressed and ready to go. The reds and oranges of the tomatoes combined with the parsley add balance, flavor and color.
- 2 - 3 kohlrabi, peeled and very thinly sliced
- seasoned rice wine vinegar, to taste
- 1 pint cherry tomatoes
- 1 bunch flat parsley
- Johnny-jump-up flowers for color (optional)
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
- seasoned rice vinegar
- Peel kohlrabi. Slice it thinly. Place in salad bowl.
- Wash cherry tomatoes and cut in half. Add to kohlrabi.
- Add chopped parsley.
- Add a “splooch” of seasoned rice vinegar, to taste. Season with salt or pepper, if desired.