At the market: Kohlrabi

Published Aug 6, 2013 at 05:00AM

What: Kohlrabi

Season: Year-round

About: Sometimes you just have to take a plunge and try something new. Farmers markets are a great place to try a new fruit or vegetable. Kohlrabi is something I have heard of but didn’t remember trying before. But why not take a risk and experiment? The root vegetable is fairly inexpensive, so you won’t be risking much if you don’t end up liking it. Here’s what I have learned. Kohlrabi is a member of the turnip family and, according to “The New Food Lover’s Companion,” it is sometimes called the cabbage turnip. Kohlrabi come in green or purple, and both the bulbs and leaves are edible. The flavor of kohlrabi is akin to broccoli with a bit of bite like celery root. The flesh is smooth, creamy and solid.

Preparation: Separate the leaves and the bulb and cook separately (the bulb will keep longer, too). To eat, first peel back the thick skin of the bulb — make sure you peel back all of the tough, fibrous outer layer. You can thinly slice kohlrabi and serve it raw on salad or with a dip. The bulb also tastes great cooked. Consider slicing into chunks then roasting in the oven. Or quickly boil slices of kohlrabi, then dredge in flour and fry in the pan. The greens can be cooked up as you would prepare kale or chard (chop then saute or steam until tender).

— Alandra Johnson, The Bulletin

Produce purchased from Agricultural Connections, which distributes goods from regional farms (

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