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IN SEASON: Kohlrabi
Photos l Felicia D'Ambrosio Kohlrabi with its greens sliced off and set aside
IN SEASON: Kohlrabi
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| Photos l Felicia D'Ambrosio |
| Kohlrabi with its greens sliced off and set aside |
Kohlrabi, a Sputnik-shaped member of the cabbage family, is poised to make a comeback. �The kohlrabi has a European pedigree, and was a popular vegetable amongst peasants and nobility alike for hundreds of� years before falling out of fashion.�The vegetable is often mistakenly referred to as a cross between a cabbage and a turnip, but it has a flavor all its own.
The bright green or pale purple bulbs grow just above ground, with stems and leaves sprouting from multiple points on the bulb. � The green and larger bulbs must be peeled before eating raw or cooking, while the purple variety is tender enough, when small, to eat entire.
The flesh is crisp and refreshing, with hints of both broccoli and cabbage.� Kohlrabi is only about 19 calories per half-cup and rich in dietary fiber, potassium, vitamins A and C and folic acid.
Once peeled, the bulb can be sliced or grated to eat raw in salads or included on a vegetable tray.� For a heartier snack, the flesh can be julienned and simply boiled for two minutes, then tossed with sea salt and a small pat of butter for healthy kohlrabi fries.� The washed greens can be blanched and saut�ed like you would prepare swiss chard. Look for the standout vegetable at farmer's markets right now.
Super simple method in pictures, after the jump.
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| Peel the bulb with a sharp paring knife |
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| Slice as you would french fries |
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| Boil until al dente; serve with sea salt and butter |
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