Kohlrabi

Kohlrabi is a cross between a cabbage and a turnip.



The bulb can be prepared like any root vegetable: sautéed, steamed, boiled, roasted, or shaved into a coleslaw(my favorite way!)

The leaves can be prepared like collards, kale, or swiss chard.

To keep kohlrabi place in a loose plastic bag in the crisper drawer of your fridge.

Here is an easy recipe for Braised Kohlrabi:

 

Ingredients

• 2 pounds untrimmed kohlrabi, about 1 pound trimmed
• 1 small onion
• 2 tablespoons butter

 

Directions      

• Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
• Peel kohlrabis to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.