Kohlrabi is becoming a regular, seasonal offering at many farm markets. But it’s one still a bit unfamiliar to our kitchens. Kohlrabi is in the brassica family, among other veggies like Brussels sprouts, cabbage, broccoli and cauliflower.
So how should you use it? You can eat it cooked or raw, so here are two go-to kohlrabi recipes to take to your table.
Roasted Kohlrabi for Four
Treat kohlrabi like Brussels sprouts or turnips and roast it for a simple, delicious fall side.
4 bulbs kohlrabi
2-3 tablespoons olive oil
salt and ground pepper
Preheat your oven to 450 degrees.
Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb.
Evenly dice the bulbs (or you can cut them into fries!).
In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated.
Spread in one layer on a cookie sheet or shallow baking pan.
Bake for 15-20 minutes, stirring once or twice for an even browning.
Serve hot and enjoy!
Kohlrabi Slaw for Four
Here, treat kohlrabi like cabbage and use it to make a seasonal slaw.
4 kohlrabi bulbs–shredded or cut into matchsticks
1 gala apple–cut into matchsticks or sliced thinly
2 carrots–shredded or cut into matchsticks
2 tablespoons rice vinegar
4 tablespoons neutral vegetable oil
4 tablespoons chopped cilantro (or to taste)
Salt & pepper to taste
In a large mixing bowl, toss together all of the ingredients. Try adding minced hot pepper to your taste or experimenting with your favorite herbs and spices.
Chill and serve!