Make friends with kohlrabi


Among the veggies we get from our CSA, there are a few that I can honestly say we’ve never bought from a grocery store. Edamame in the pod is one. We tend to get lots of that from the farm, and we usually strip it off the stems, blanch it and freeze it, then pull it out and add to miso soup or stir-fry.

Kohlrabi is another. This has to be one of the most curious-looking veggies there is, and at first we were a little stymied by it. We’d cut off the leaves and carve away the tough exterior from the bulb, then slice up what was left and eat it raw on long car trips. This was plenty tasty, but nothing compared to what we finally discovered this year: Steamed kohlrabi is SO GOOD.

Which makes sense–it’s closely related to broccoli and cauliflower, and definitely reminiscent of those old friends in terms of its cooked flavor. Yet it has a certain sweetness all its own. We serve it very simply, with butter, salt and pepper.

My next task is to figure out a more elegant way to slice it than the random trapezoidal chips I’ve been creating. Matchsticks, perhaps. And there must be so much more to be done with it. Anyone have a tip on kohlrabi soup, or quiche, or…? Anyone experienced with eating the greens?