Kohlrobi | greenfarms

Kohlrabi: What is it?!

This is a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems. No matter how you prepare ultimately prepare your kohlrabi, it's best to peel off the outermost layer with a vegetable peeler.

1. Sliced thin and eaten raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes. You can toss them in a salad or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
2. Made into fritters. This is a great way to get kids to eat their kohlrabi! Shred the vegetable and mix with an egg and a few tablespoons of flour. 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.
3. In soup. We particularly like kohlrabi in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Also, try adding it to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!
4. Roasted. When roasted in the oven the outside of the Kohlrabi caramelizes and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted "chips" or cube it. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.
5. Steamed. This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes.

Source: The Kitchn.com