All About Kohlrabi
This interesting looking vegetable is kohlrabi. Though it is popular in some European countries, it is not often seen on American tables, which is a shame. Kohlrabi is very high in nutrients and yet low in calories. It is considered a new vegetable, like Brussels sprouts, because it did not appear anywhere until about 400 years ago.
It is at times difficult to find kohlrabi in stores, but lately I have been seeing some really fresh bunches in the stores even though the official season isn’t until late summer. Both the greens and the bulb (the base is generally called that even though it is not a bulb and grows above ground) are edible, you can cook the greens the way you would mustard greens or chard. The peeled bulb can be eaten raw, roasted or boiled. If you buy it and the greens look wilted, cut them off before storing the kohlrabi in the fridge and discard them.
It is hard to describe the taste of a kohlrabi. It almost tastes like the peeled stem of a crown of broccoli, but milder. The texture is similar to that of a crisp apple, but it is not sweet at all. I like to roast it or serve it thinly sliced as a dipper with hummus.
