Kohlrabi (translated from German as “cabbage turnip”) might look like an alien, but this versatile vegetable is at home on Earth in an array of dishes. Look for the green or purple varieties that, once trimmed and peeled, are identical beings. I most often prepare kohlrabi raw, grated into slaws and sliced onto crudités platters, because I am a big fan of its mild, sweet spiciness and crisp-tender bite. I also use it as I would jicama, as in our Summer Corn and Kohlrabi Salad recipe.
If your family isn’t into raw veggies, consider steaming kohlrabi and tossing it into frittatas, pasta dishes, or even whip it up into your mashed potatoes. Roasting is another great way to prepare kohlrabi. Our Kohlrabi Fries are kid-friendly finger food gems. Your family will never guess that they are actually zapping super doses of vitamin c, potassium, fiber and micro-nutrients into their bodies!
SUMMER CORN AND KOHLRABI SALAD
Ingredients:8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob
1 medium kohlrabi, trimmed, peeled* and cut into a 1/4-inch dice
1/3 cup chopped scallions
handful flat parsley, chopped
1/2 cup orange juice
1/2 teaspoon cumin
salt and pepper to taste
dash of red pepper flakes (optional)
Directions:
Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.
Serves 6-8
KOHLRABI FRIES
Ingredients:1 medium kohlrabi, trimmed and peeled*
olive oil
minced garlic or garlic powder (to taste)
salt and pepper
Parmesan cheese (optional)
Directions:
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper or tin foil.
Cut trimmed kohlrabi into 1/4-inch matchsticks. Toss with the olive oil, garlic, salt and pepper and transfer to your lined baking sheet in a single layer.
Bake for a total of about 25-30 minutes, tossing occasionally. The fries will be crisp and roasted when finished.
Drain on a bed of paper towels, transfer to a plate(s) or a platter, adjust seasoning and sprinkle with Parmesan cheese, if desired.
Serves 2-4 picky eaters
*I find a sharp knife, as opposed to a veg peeler, is most effective for this as the outer layer is quite thick. Be sure to remove peel of any color - the tender white inside is the good stuff.
Recipes courtesy of The Good Bowl
