Got a Kohlrabi & Don’t Know What To Do With It?

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A visit to the Farmer’s Market last Sunday had me chatting with some organic hippies who were selling their beautiful vegetables. They sold me on Swiss Chard and a large bunch of beets, and then I inquired about the purple vegetable that was prominently on display for $1.00.
“That’s Kolrabi,” they explained.
“What the heck would I do with it?” I asked.
They told me that it would be best to experiment with it… put it in soups, eat it raw, put it in salads, etc. For a buck, I was willing to do that. So I carted home the kohlrabi along with my other veggie loot.
I have to say that I don’t believe I’ve ever seen kohlrabi… or if I have, I’ve never paid it much attention. I explored on the internet… most reviews of kohlrabi critiqued it as a bitter, not-so-flavorful veggie. The texture of kohlrabi is very similar to jicama, and some people eat it in a similar fashion- raw with a squirt of lime and a sprinkle of salt. Wanting to try something a little different, I knew I’d have to find a recipe that would counteract the bitter flavor and perhaps highlight the texture of the vegetable rather than the flavor. I chose: Kohlrabi and Apple Salad with Creamy Mustard Dressing.
In this recipe, the kohlrabi is left raw. It’s shredded along with apple- the sweet ingredient to balance the bitter taste.
The shredded apple/kohlrabi is then tossed with a creamy dressing made from whipping cream, lemon, sugar, whole grain mustard & Italian parsley.
I chose to dress my salad lightly since I’m eating healthy, but I definitely can see how wonderful it would be if dressed as creamy as coleslaw. This first experience with kohlrabi was a good one. I loved the crunch, and pairing it with the apple was perfect- no bitter flavor at all. The dressing… yes, it was made with decadent whipping cream, which likely made it more appealing. I might suggest trying to sub lowfat plain Greek yogurt to see how that works.

So the next time you find yourself saddled with a kohlrabi, try it in a salad!

This recipe can be found HERE.

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Cory Hansen wrote:

    I have frozen my over abundance of Kohlrabi. Cooked until tender, diced and spread out on cookie sheet and frozen & then placed in freezer bags. I love to sautee in browned butter in the winter with a meat loaf. But, I’m looking for other ideas. Can Kohlrabi be canned, like a relish? Does anyone have any other ideas?

  • Suzanne wrote:

    i had never had kohlrabi before, either, but i got some free seed and figured i’d try it. i have been harvesting it now for about a week, and i don’t know where this “bitterness” comes from. i find the freshly picked vegetable sweet and light and crunchy. i chopped it up into small dice and added it to a strawberry-mango salsa i made. fantastic. but i find it delicious raw.

  • Lindsey Cook wrote:

    My dad’s side of the family and my mom uses Kohlrabi in their chicken soup stock. I have a terrible time trying to find it in Dallas but have made “papa’s favorite chicken soup” without it; it isn’t quite the same. I’ll have to check out the farmer’s market here. The salad looks great!

  • pigpigscorner wrote:

    I don’t even know what it is.

  • Manggy wrote:

    Hee, I’ve never seen it either, but then again they don’t exist in the Philippines. Sounds like you’re well on your way to becoming a Kohlrabi expert 🙂

  • Cate O’Malley wrote:

    Such a beautiful color, and you sure can’t beat the price. So jealous you have a farmer’s market – can’t wait till the weather gets warm enough for ours to open up.

  • Shari wrote:

    I love the color. I’ll have to hunt one down since I’ve never done anything with them either.

  • Bunny wrote:

    I had never heard of kohlrabi either until I met my hubby. He eats it raw and says it’s a cross between a radish and a turnip. Interesting!

  • Laurie wrote:

    Is that what those are? 🙂 I love your recipe Lori.. yum!

  • Capitola Girl wrote:

    That’s neat. I never heard of Kohlrabi before, but it looks like a nice mix with the apple. I’ll have to keep my eyes peeled for it next time I’m at the Farmer’s Market!

  • cookiepie wrote:

    Oh wow – that sounds really fabulous — light and delicious!