At a recent trip to my local farmers market, I came across kohlrabi. To be honest, I had no idea what it was nor did I have the slightest idea of what to do with it. This sputnik-shaped vegetable intrigued me. I asked the farmers for advice and immediately bought a few to begin experimenting at home.
The word kohlrabi is adopted from the German language—kohl means cabbage and rübe or rabi (Swiss German) means turnip. However, kohlrabi is more familiar to a cabbage and cauliflower than to root vegetables as it grows above ground.
Those of you who may be unfamiliar with it, as I was, may find it to look a bit unusual. It’s been described as the ugliest (a bit harsh if you ask me) vegetable you’ve ever loved; what happens when broccoli and cabbage get married; and a cross between an octopus and a space capsule. Hmm, an octopus and a space capsule. Really? I actually found them to be pretty and interesting looking.
This “cabbage” with a turnip-like enlargement at its stem is apparently quite easy to grow and remarkably productive. There are two main types of kohlrabi that are grown—purple and white (actually pale green). Some say the purple variety is a little sweeter, tastier and more attractive, but that’s debatable. Both varieties are edible raw or cooked and, to me, tastes like cabbage and/or broccoli stems…in a subtle way.
Kohlrabi possesses many attributes worth mentioning. They are:
- Low in calories
- High in dietary fiber
- Potassium content peaks at 245 grams for one-half cup
- Vitamin content for that same one-half cup includes Vitamins A and C, Folic Acid and Calcium
So far I’ve had the pleasure of enjoying my kohlrabi raw (with olive oil, salt and pepper) and cooked. I also tried Greek-Style Kohlrabi Pie and a Kohlrabi Gratin with Dill and Feta which my little one very much enjoyed too.
The recipes can be found here.
There’s more to discover so the experimenting continues! Do you have a favorite kohlrabi recipe? If so, I’d love to hear about it. Please let me know in the comment section below.