Kohlrabi–This is not only a very beautiful vegetable, but it’s very versatile and the whole vegetable is edible! It is a member of the brassica family. Its name kohl meaning “cabbage” and rabi meaning turnip describes this delicately flavored vegetable perfectly. These violet or pale green above-ground tubers are loaded with vitamins A and C, potassium, calcium and are high in fiber. Like all brassicas, kohlrabi is claimed to be a potent anti-cancer vegetable.
After washing kohlrabi, trim any woody or tough portions on skin. Young Anchor Run kohlrabi doesn’t have to be peeled. (Peel the older ones you get at the grocery store however, to remove the tougher outer covering.) Store the leaves separate from the vegetable. You can eat the greens too; discard the stems and if you only have one or two kohlrabis, mix the greens in with any other greens you might have.
You can eat kohlrabi raw or cooked. Grate raw kohlrabi into salads or cut into strips and eat with a dip.
Mash cooked kohlrabi by itself or mix with potatoes. Sauté grated kohlrabi and add herbs or curry for enhanced flavor. Or add sliced or cubed kohlrabi to a stir-fry, hearty soups, or stews.
1 lb kohlrabi; peeled and cubed ( about 2 1/2 cups)
1 tablespoon butter
2 teaspoons Dijon mustard
1 tablespoon chopped fresh parsley
1/2 ts dried savory; crumbled
Cook kohlrabi, covered, in enough boiling water to cover in a medium saucepan for about 10 minutes or till crisp tender. Drain well. Add the remaining ingredients. Cook and stir over low heat till kohlrabi is coated. Makes 4 servings.