Kohlrabi: Winter’s Secret
Kohlrabi is my go-to vegetable at the start of a new year. Rather mundane in appearance but packed with nutrition and versatility, it offers me lots of options for serving raw or cooked.
A globe-shaped member of the cabbage family, kohlrabi looks like a root but it’s not.
It’s a cross between a cabbage and a turnip – not surprising, as kohl means cabbage and rabi means turnip. It’s the enlarged, orange-sized, bulb-like portion of the stem that forms above ground.
The most unique characteristic is several leaf-topped stems projecting out in all directions from the bulb – think sputnik. The pale green kohlrabi is most prevalent, but you’ll likely come across the more colorful purple bulbs offering the same taste.
The majority of kohlrabi are trimmed of their leaves before transporting to market, while others are tied in bunches of three or four, like beets. The taste and crunch of kohlrabi remind me of mild broccoli stalk or radish, while the thinner stems and leaves taste more cabbage-like. Smaller bulbs offer the mildest flavor and most tender flesh.
To serve raw with a dip or vinaigrette, remove the stems, peel to remove the thin skin and the fibrous layer just below the skin. Slice into quarters and cut out the fibrous core from each piece before cutting into matchsticks. Grate to toss with carrot and apple for a slaw or slice thinly to use in a salad or a sandwich.
Try baking kohlrabi in the oven with other vegetables like potatoes and carrots. Cut the prepared kohlrabi into ½-inch cubes, toss with olive oil, salt and pepper. Place on a parchment lined baking sheet and bake at 400 degrees for about 30 minutes (turning pieces once after 15 minutes). Ready when fork-tender and golden brown.
The leaves are also perfectly edible and delicious and are served like kale or collard greens. The ribs of kohlrabi leaves are tough, though, and need to be removed before cooking. Fold the leaf in half with the rib facing inward. Pull off the exposed rib from the outside. This step is not absolutely necessary, but makes for easier eating.
If I’m lucky enough to find leaves attached to the kohlrabi bulb, I store them separately. Cut the leaves off and store them in a plastic bag in the refrigerator. Use within a day or two. Unpeeled bulbs keep for up to three weeks in the refrigerator.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Kohlrabi Salsa – the perfect taco topper
1 medium bulb kohlrabi, peeled, cored and diced into ¼-inch cubes
1 tablespoon minced jalapeno
2 tablespoons minced cilantro, arugula or flat leaf parsley
1 to 2 teaspoons freshly squeezed lime juice
Salt to taste
Combine all ingredients in a medium bowl. Toss to mix well. Refrigerate for at least 1 hour to let the flavors mingle. Serve with fish or steak tacos or with nachos, quesadillas or chips. Makes about 1 cup.