Kohlrabi

This vegetable looks strange. It presents itself to the world like a globe as it grows above the ground on a sturdy root. They almost look like alien ships surveying the ground they sprout from. But believe it or not they are of German origin and not Asian. Here are some facts about this interesting and tasty plant.

1. It's in season in fall and winter.
2. When raw, it tastes like a slightly spicier version of turnip, it's reminiscent of turnip and a parsnip.
When cooked, it is a bit sweeter, especially if caramelized. You can cut it into cubes or wedges and roast it, or slice or cut into matchsticks and stir-fry.
3. You will see white, pale green, and purple bulbs. At The Farm Stand we have the pale green ones. They all have a creamy white interior.
4. The leaves are edible (and loaded with iron); add them to a salad or sauteed with garlic as you would mustard or beet greens.
5. Kohlrabi is a good source of fiber, vitamins C and B6, and potassium.
6. A cup (raw) has just 36 calories.

Some easy ways to enjoy them is to peel the outside skin off, chop into bite size chunks, and toss in a salad.
OR
Make them into fritters for the entire family! This is a great way to get kids to eat their kohlrabi!
Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
Serve with dipping sauce or by themselves.