Market Watch: Kohlrabi

by in Farmers' Market Finds, Healthy Recipes, June 24, 2009

Meet kohlrabi! A relative of cabbage, this funny-looking bulb is an underappreciated, early summer veggie. The inner flesh is crisp and white with an outer skin that comes in green, purple or white — all topped by bright green leaves. Every inch of this veggie is edible and packed with fiber, vitamin C, potassium and even some protein.

Milder than turnips and sweeter than broccoli, kohlrabi pairs well with all kinds of other vegetables — onions, potatoes, radishes and carrots are a few of my favorites. My go-to side dish consists of some peeled and diced kohlrabi mixed with a Yukon gold or sweet potato. Season the mixture with olive oil, salt and pepper, and roast in a 400-degree oven until golden and tender. Shredded raw kohlrabi is a refreshingly sweet addition to salads and coleslaw. Other ways to enjoy it: sautéed, boiled and mashed, thinly sliced and baked in a gratin, or quickly cooked in a stir-fry.

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Comments (5)

  1. Ambitious says:

    I just got a green one in my CSA box last week! I ended up cutting them into thin slices with a dollop of ricotta cheese inbetween each layer, then drizzled in honey!! It was delicious!

  2. Julie Rogers says:

    Perfect timing! These were really cheap at a farmers market in my town Saturday. They still had the dirt on them from being pulled at a farm about a mile away. And I wasn't scared to buy them because I saw that you'd posted recipes already!

  3. catfan54 says:

    Thanks for the recipes. Our farmers market just opened on Tues. and have seen them there but never bought them as I had no idea of what to do with them. Thanks again for the recipes.

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