Kohlrabi

This summer I have half of a CSA share and it is a LOT of veggies for the two of us. One of the most common veggies I am getting is Kohlrabi.

Have you ever seen one? Eaten one? Cooked with one?

And why would a person eat a kohlrabi?

Well I’ve ended up with 6 of them this summer and did not have the heart to put them in the compost, so I had to figure out what to do with it.

The good news is that Kohlrabi is a member of the brassica family, which includes broccoli, kale, cabbage, brussels sprouts, and more. You have probably heard that these are super nutrition veggies, so it is always good to add a new one to your rotation.

Here is what I’ve learned:

• Kohlrabi is great sliced and dipped into hummus or ranch dressing. It has hardly any flavor and tastes a bit like a broccoli stem. So that is a nice alternative to chips for your next cookout. Nobody will know what it is, and it is a great neutral carrier for other yummy stuff.
• Kohlrabi is perfect for slaw. I’ve been peeling it and shredding it, then adding other nice slaw stuff like red onion, grated carrot, and thinly sliced red pepper strips. Then just dress with lemon juice, white wine or rice vinegar, and your favorite oil with perhaps some salt and pepper or soy sauce. We are eating this a lot.
• Kohlrabi can be roasted alone or with other favorite roasting veggies. This can be done in the oven or the air fryer. I supposed it could even go on the grill next to your other veggies. It is pretty firm so it can take some cooking.

SO, next time you are at the store and you see this strange green or red ball. Pick some up and try it.

We know that feeding our gut bacteria the widest variety of vegetables is about the best thing we can do for ourselves. SO get crackin.

Have a good summer!