It’s kohlrabi time! Kohl-whaa?, you may ask…
Kohlrabi! A crisp, juicy plant also referred to as the ‘turnip cabbage’. It is actually the same species as cabbage, kale, brussels sprouts, broccoli, and cauliflower. (Brassica oleracea. Check wikipedia! Not lying! *mind blown*) Peel away the tough outer skin (it can be green or purple) and enjoy it raw or cooked! It’s great both ways, trust me.
What do I do with it? Can I eat the greens?
Yes, you can eat the greens! Stir fry the leaves or eat them raw in salads. Prepare them as you would kale.
Here are my fave things to do with kohlrabi:
1. Salad. Eat raw, thinly sliced. I like mine with leafy greens, diced apple, and a tahini-based dressing.
2. Roast it like a turnip. Om nom nom.
3. Kohlrabi fries! Cut into strips and toss with olive oil, soy sauce, lemon, garlic powder, chili powder, salt, and a lil’ flour. Bake them until crispy!
4. Kohlrabi mash. Pick some sage in the Stearns herb garden and simmer it in butter in a cast iron skillet. Roast that kohlrabi with a lil’ salt, pepper, and oil. Add the sage butter to the cooked kohlrabi and puree or mash it. Add parmesan or whatever other tasty cheese you have on hand for a savory, warm, flavor-packed fall dinner.
There are tons of other things to do with kohlrabi! The sky’s the limit. I encourage y’all to look up recipes and share them with me. I’m always looking for clever ways to prepare this tasty lil’ brassica! Try it, I recommend.