Kohlrabi

Brassica oleracea var. gongylodes

Not a bud, not a root, not a leaf, this vegetable is one of a kind, the enlarged stem of a brassica plant. Kohlrabi is a crisp fresh treat, somewhere between a tender broccoli stem, a sweet white salad turnip, and crunchy jicama, and it is generally enjoyed raw. Varieties go from young tender little babies to giant kohlrabis the size of your head that’ll get you through the winter. Either way, slice and dip into hummus, chop finely into a slaw, plop them into a soup, roast them up, or make fries!

Although I am generally not big on peeling any vegetables, kohlrabi skin can be pretty tough. This is one vegetable that definitely wants a peel before you get to the good stuff. At market, we sampled kohlrabi very simply by peeling it, finely slicing it, and sprinkling a little salt and lemon juice over the slices. Not one person tries that refreshing crunch and walks away without one!

Kohlrabi from Eloisa Organic Farm

Kohlrabi Recipes