Oh My... You Got Kohlrabi... Is There A Cure For That???

I am sure from many, the horror of more rhubarb was only compounded by the what is this Kohlrabi thing and what do I do with it???

No doubt, Kohlrabi can be one of those intimidating vegetables if you haven’t been around it. Kohlrabi is widely used in Central Europe and Asia. It is not as common in American cookery. I have often heard it referred to as patiently waiting to be discovered in this country.

It is a different veggie for sure - fresh broccoli crunch with accents of radish. To understand the vegetable, lets go back to its roots (literally). The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip...that kind of sums it up.

Contrary to its looks, the green bulbs that one might think are roots actually are the swollen stem of the plant that grows above ground. The smaller the bulb, the sweeter and more tender. Larger bulbs (tennis ball sized or bigger) are a bit more pithy and lighter in flavor.


Handling a few pointers:

• If the kohlrabi leaves are still attached to the bulb, trim them and store separately.
  
  
• If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days.
  
  
• The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator.

Preparation Pointers:

• Tender, young kohlrabi can be eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip.
  
  
• Substitute in recipes calling for radishes.
  
  
• Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.
  
  
• Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
  
  
• If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then sauté in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.