Harvest Series: 5 Reasons To Eat Kohlrabi

I’m a little obsessed with kohlrabi. (Which is why, for the first of my harvest series, kohlrabi is the star.) It isn’t weird. It really isn’t. I give you 5 reasons to eat kohlrabi.

This beautiful kohlrabi...is not weird

This beautiful thing…is not weird

When I was little we ate a LOT of raw turnip. My father hated most vegetables cooked but he loved many of them raw. Including his favourite: turnip. (I didn’t even know you could EAT turnip cooked until I was in my twenties.) Eating kohlrabi raw is kind of like eating a milder turnip that tastes like it’s MEANT to be raw.

raw is the way to kohlrabi

The way I usually eat it…

So how can you use this strange and exotic (and kind of beautiful) vegetable?

  1. Throw in ANY slaw of ANY kind to add complexity and extra crunch
  2. Use instead of potato in scalloped “potatoes” — why not?
  3. Make fritters, chips, roasted nuggets — and/or add to ANY roasted root vegetable combo
  4. Throw in a stew — because stew season is coming….
kohlrabi gets prettier

And it gets prettier…

5 Reasons To Eat Kohlrabi (that you never would have suspected)

  1. It takes like raw turnip — but better (in fact it’s also called a “German Turnip”)
  2. Everyone will think you’ll cool because you know what to do with such an exotic and interesting vegetable
  3. You’re gonna get it in your CSA Veg Box, whether you like it or not
  4. It’s got these wonderful nutrients: Vitamin C, A, B’s, fibre, numerous minerals
  5. It tastes pretty yummy (and a bit spicy) — and comes in pretty colours

So…I thought about a recipe. And because I rave on and on about its raw-eating abilities it makes sense to give you the simplest raw kohlrabi recipe EVER.

Kohlrabi Fennel Apple Slaw

Kohlrabi Fennel Apple Slaw

Kohlrabi Fennel Apple Slaw

  • 1 kohlrabi bulb, sliced into very thin matchsticks
  • 1 cup fennel, grated or sliced into very thin matchsticks
  • 1 tart apple, cut into very thin matchsticks (peeling optional)
  • 2 or 3 Tbsp chopped fresh parsley
  • 2 Tbsp raw cider vinegar
  • 2 – 3 Tbsp olive oil
  • 1 tiny clover garlic, minced
  • 1 tsp dijon mustard
  • 1 tsp honey (optional)
  • salt and pepper

Combine the kohlrabi, fennel and apple in a small bowl. Combine the remaining ingredients in another bowl and stir into veggies. Let it all sit a bit to meld flavours. Enjoy

* You may sub in cilantro for the parsley, rice vinegar for cider vinegar, and sesame oil for olive — to make a yummy asian version. Sprinkle this one with toasted sesame seeds if you like.

So…this is one of a GAZILLION harvest veggies I will feature in the upcoming Fall Community Dump. Oh…there is so much more coming your way. But let’s start with the “What on earth do I do with this?” veggies. 

xo

One of the gorgeous harvest veggies on the Fall Dump

One of the gorgeous harvest veggies on the Fall Dump

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