I’m kind of obsessed with kohlrabi. (Which is why for the first harvest series kohlrabi is the star.)
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 kholrabi raw is kind of like eating a milder turnip that tastes like it’s MEANT to be raw.
So how can you use this strange and exotic (and kind of beautiful) vegetable?
- Throw it in ANY slaw of ANY kind to add complexity and extra crunch.
- Use instead of potato in scalloped “potatoes” — heck, why not?
- Make fritters, chips, roasted nuggets. Throw in with ANY roasted root vegetable combo.
- Throw in a stew — because stew season is coming….
5 Reasons Why You Should Eat Kohlrabi (that you never would have suspected)
- It takes like raw turnip – but better (in fact it’s also called a “German Turnip”)
- Everyone will think you’ll cool because you know what to do with such an exotic and interesting vegetable
- You’re gonna get it in your CSA Veg Box, whether you like it or not.
- It’s got these wicked nutrients: Vitamin C, A, B’s, fibre, numerous minerals
- It tastes kinda yummy (and a bit spicy) — and comes in pretty colours (there, that’s actually 6)
So…I thought about a recipe. And because I rave on and on about it’s raw-eating abilities it makes sense to give you the simplest raw kohlrabi recipe EVER.
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 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.