Kale, cauliflower, Brussels sprouts. It seems like just about every cruciferous vegetable has had its moment.

Not quite. Next in line: kohlrabi, the oddball green (or purple) vegetable that’s full of surprises.

It’s mild and crunchy. Sweet-yet-peppery kohlrabi tastes like a grab bag of its cruciferous cousins; think broccoli stalks, radishes, turnips.

It tastes great raw. The fibrous skin that surrounds kohlrabi’s insides is tough. Simply remove it with a paring knife or serrated peeler to reveal the edible bulb inside. Then grate some into your favorite slaw. (If you haven’t tried carrot and apple with a Greek yogurt dressing, you’re in for a treat.) Or cut the bulb into large matchsticks for your hummus plate.

It’s delicious cooked. Try our Dish of the Month. Or cut a bulb into wedges, toss with olive oil, roast at 425°F for 30 minutes, then sprinkle with grated parmesan.

It may be a twofer. If you score a fresh bulb with its leaves intact from a farmers market, cut off the leaves and store them separately in the fridge (they should last for a few days). Eat them cooked or raw and thinly shredded in salads, just like kale or any other green leafy.

Each cup of the raw bulb—just 35 calories—delivers a nice dose of potassium and fiber, plus nearly a day’s vitamin C.
Is kohlrabi cool enough for you yet?

 

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