Ode to Kohlrabi
Today’s post isn’t so much a recipe as an ode to kohlrabi, the latest, most fashionable darling of the healthy eating movement. But it’s been a garden staple on Mom’s side of the family since the 1930s. Since our CSA share for the week included this most delightful of brassica vegetables today’s post is dedicated to the proper eating of it.
Our family has always served kohlrabi raw, though it can be cooked, too. In my opinion, cooking it is a waste of not only the cook’s time and energy, but also the vegetable’s crispy, sweet flavor. That said, here’s a picture tutorial about how to prepare raw kohlrabi for snacking or as the prima donna on a relish tray.
First, cut off the root and leaves. (FYI, most kohlrabi are the size of a medium to large apple.)
Second, peel off the outer skin, which is tough and a little thicker than an apple peel, to reveal the lighter, tender flesh below. Sprinkle it with a little salt and eat as is, like an apple or raw potato,
or sliced into 1/4–1/2 inch rounds,
or cut into sticks.
However you serve it up, if you plan to eat kohlrabi around me and my cousins, be prepared to fight for your fair share. We consider unclaimed slices or sticks fair game!
