Hohlrabi in the kitchen

You’ve noticed this bizarre looking vegetable, but you ‘ve never felt brave enough to try it… right? Well, it doesn’t bite, but you can! ‘

Introducing kohlrabi
– Kohlrabi, pronounced kohi-RAH-bee, is a popular veggie in Hungary, Germany and China.
It is not a root vegetable, but a tuber that grows above the ground! It is turnip shaped, about the size of a tennis ball and comes in green, white or violet, depending on variety. Dark green stems and leaves grow out form this tuber in all directions.
– It is the mildest tasting member of the cabbage family. The flavour is similar to broccoli stems, or a cross between a radish and a cucumber. The leaves taste like kale or collards.

How to buy it
– Choose bulbs no larger than two to three inches in diameter. Larger ones are tough and fibrous. Smaller ones are more delicate, don’t require peeling and have a more mellow taste.
– If leaves are attached, look for crisp, firm, deeply coloured leaves.
– Avoid cracks, visible fibres and soft spots.

Storage tips
Store leaves and bulb separately in plastic bags in the refrigerator. The leaves will last a day or two, the bulb up to a week.

Kitchen time
Large bulbs need trimming and peeling to remove the fibrous underlayer just below the skin. Small, fresh kohlrabi need no peeling.
– You can eat it raw or cooked.
– Don’t be surprised when you buy a violet coloured kohlrabi and it turns khaki green when cooked. That’s normal.

Salad time
– Use raw or blanched kohlrabi in salads.
– Make coleslaw, substituting shredded kohlrabi for cabbage.
– Slice some kohlrabi, carrots and cucumbers into match sticks. Shred green onions into lengthwise strips. Dress Asian style with toasted sesame oil, soy sauce, garlic and salt.
– Let kids try some raw kohlrabi sticks dipped in a creamy salad dressing.

Basic stuff
– Steam, boil or cook kohlrabi slices in the microwave until tender. Serve with
butter and salt, or olive oil.
– Large kohlrabi are perfect for stuffing. Peel, parboil, hollow out, stuff, then bake or braise,
– Add kohlrabi to soups or stews during the last 20 minutes of cooking.

Culinary companions
Parsley, dill, oregano, chives, marjoram, basil, thyme, nutmeg, caraway, fennel, 26 garlic, shallot, green onions, lemon, soy sauce, sesame, oil and ginger.