We spotted kohlrabi at the farmer's market last week for the first time this season! This is a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.
Here are our top five favorite ways to eat it. What are yours?
We feel that the kohlrabi gets lost if mixed with too many other vegetables or flavors, so we tend toward simple preparations where the kohlrabi can take center stage. No matter how you prepare ultimately prepare your kohlrabi, it's best to peel off the outermost layer with a vegetable peeler.
1. Sliced thin and eaten raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes. You can toss them in a salad or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
2. Made into fritters. This is a great way to get kids to eat their kohlrabi! Shred the vegetable and mix with an egg and a few tablespoons of flour. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
3. In soup. We particularly like kohlrabi in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Also, try adding it to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!
4. Roasted. When roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted "chips" or cube it. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.
5. Steamed. This is kind of a cheat-suggestion because kohrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple spices. We've also seen recipes for stuffing steamed kohlrabi into empanadas and calzones!
Kohrabi is found in a lot of Indian cooking, so it naturally does well with traditional Indian spices. Honestly, though, we tend to prefer it seasoned with just a nice sprinkling salt!
Your turn! What are your favorite kohlrabi recipes?
(Image: Emma Christensen for the Kitchn)