kohlrabi???

Week 7: broccoli, napa cabbage (aka chinese cabbage), green cabbage, zucchini, pickling cucumbers, bunching onions, spinach, snap peas, green beans, carrots, kohlrabi, basil

What is kohlrabi?

I had successfully avoided this vegetable until now. Although this is my second CSA season, we started mid-season last year and must have missed the kohlrabi harvest. They look so intimidating in the grocery store, and I've never come across a recipe that called for it. I'm glad to have the opportunity to discover what it's all about.

Here is what I learned. Kohlrabi is descended from the same family as cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. The taste and texture of kohlrabi is said to be similar to that of broccoli stems, and I absolutely agree.

The Kohlrabi bulb is basically the plumped up stem of the plant. Kohlrabi can be eaten raw or cooked. The leaves, which you usually see trimmed off at the grocery store, can also be eaten if you are lucky enough to have them still attached.

nice veggie side dish featuring kohlrabi
I tackled the kohlrabi tonight and was very pleased with the results.  Many of the recipes I found online included cream or butter. I prefer to keep things light and cut out fat wherever I can, especially when the veggies are farm fresh. I had one purple kohlrabi with beautiful leaves, and a simple sauté was the answer.



Ingredients:
1 kohlrabi with leaves
2 cloves garlic, sliced
1 green onion, sliced
3 slices of fresh ginger
olive oil
salt and pepper to taste

Directions:
Peel the kohlrabi stem and remove the ribs from the leave. Chop coarsely. Heat olive oil in a pan on medium heat. Add the garlic and ginger. Cook until the garlic is very lightly browned. Add green onions and kohlrabi. Add salt and pepper to taste.

Cook until the kohlrabi is the desired tenderness. I prefer them only slightly cooked, so that they maintain their crunchiness. If you like your veggies crisp, the kohlrabi will be ready when the stems just start turning translucent. If you want them softer, cook them until they are completely translucent.