My daughter and I love Thursdays; it’s the day we get our box of vegetables and fruit delivered to our doorstep. We look through the box together and name the produce as we put it in its rightful storage space in our kitchen. We have become quite familiar with the awkward shaped and multi colored winter root vegetables like beets, jicama, and turnips- but this week we came a cross a bulbous alien-looking turnip-like vegetable and I was stumped. What the heck is this?
It was kohlrabi, a vegetable from the same family of cabbage and turnips. Just because I study food and nutrition, doesn’t mean I know every vegetable or more importantly what to do with them. I love being a member of this delivery service so I am pushed out of my comfort zone or normal routine of what I eat, and learn about new food. After doing some research, here are some facts about this winter vegetable:
- It is a member of the Brassica Oleracea family or “cabbage family”
- Kohlrabi goes way back in the world of food- it was mentioned in the first cookbook ever written (by Apicius)
- You can eat the whole vegetable, but we most often eat the turnip-like stem (we only received the stem).
- Kohlrabi is high in fiber, low in calories, and contains potassium.
- It can be eaten cooked or raw, and actually pairs well with a lot of different foods
Most Important Question: How does it taste?
We tried it both raw and cooked. When eaten raw, it tastes a bit like a radish- it has a sweet peppery taste; when roasted it becomes sweeter and caramelized. Here is a super easy way to enjoy this vegetable:
Peel and grate 2 Kohlrabi and 2 tart apples, combine.
- Two chopped shallots
- 4 tablespoons chopped fresh parsley
- Two tablespoons olive oil
- 1-tablespoon sherry vinegar
- Salt and pepper to taste
- MIX IT UP and ENJOY!