Kohlrabi came to the United States from Europe. It’s name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.
Preparation Basics and Ideas
For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness.
Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.
Simple Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Instructions: Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.