Embrace the Freshness: Kohlrabi

Have you ever strolled through a bustling farmers market, only to be captivated by the vibrant colors and diverse array of produce, some of which you’ve never heard of much less used? If you’ve found yourself intrigued by the enigmatic kohlrabi, fear not! We’re here to be your culinary compass and introduce you to the wonderful world of this delicious and versatile vegetable.

Kohlrabi: A Nutritional Powerhouse: Kohlrabi, a member of the cabbage family, is a true nutritional gem. Bursting with vitamins C and K, as well as fiber and antioxidants, it supports a healthy immune system and aids in digestion. Additionally, kohlrabi boasts a unique flavor profile that lies somewhere between a radish and a broccoli stem, offering a delightful blend of crispness and mild sweetness. If you are a fan of brussel sprouts, this is a not miss item for you!

Selecting and Storing Kohlrabi: When browsing the farmers market for kohlrabi, look for firm, unblemished bulbs with fresh-looking leaves. The smaller varieties tend to be more tender and flavorful. To store this vegetable, remove the leaves and wrap them separately in a damp cloth. Place the bulb in a perforated plastic bag and store it in the crisper drawer of your refrigerator. Properly stored, kohlrabi can stay fresh for up to two weeks.

Embracing Kohlrabi in Your Kitchen: Now that you have this remarkable vegetable at your fingertips, let your culinary creativity soar! Here are some inspiring ways to enjoy kohlrabi:

  • Kohlrabi Slaw: Shave or julienne kohlrabi and toss it with grated carrots, red cabbage, and a zesty dressing for a refreshing and crunchy slaw.
  • Kohlrabi Fritters: Grate kohlrabi, mix it with a touch of flour, eggs, and seasonings, then pan-fry until crispy and golden. Serve with a creamy dip for a delightful appetizer or snack.
  • Kohlrabi and Apple Salad: Combine thinly sliced kohlrabi with crisp apple slices, toasted nuts, and a tangy vinaigrette for a balanced and mouthwatering salad.

Exploring Ethnic Delights: Kohlrabi finds its place in various cuisines around the world. In Indian cuisine, it’s often used in curries or pickled for a zesty accompaniment. German and Polish dishes frequently feature kohlrabi in soups and stews, adding depth and character to traditional recipes. Let your taste buds embark on a global adventure with this versatile vegetable!

Don’t forget the leaves: After washing your kohlrabi, cut the stems into ¼ inch pieces. Roughly chop the leaves into 1-inch strips. Saute the stems with butter and diced onion for about 3 minutes before adding minced onion and leaves. Continue cooking for 5-7 minutes. Finish with a splash of lemon juice, red pepper flakes, and salt to taste. An interesting variation would be to finish with soy sauce instead of salt.

Savor the season: Don’t let winter surprise you with bland supermarket shelf produce, preserve kohlrabi’s peak flavor for use over winter. Kohlrabi freezes so well! Wash and peel your kohlrabi(if it’s over 3 inches in size), cut into bite sized pieces. Blanch the kohlrabi for 3 minutes in boiling water before plunging into an ice bath to stop the cooking process. Drain and freeze in your preferred storage container. Don’t forget to date your container, frozen kohlrabi keeps for 12 months.

Ew, kohlrabi: A wise chef once said, if you don’t like a particular vegetable, you just haven’t cooked it the right way yet. For those who might not think kohlrabi belongs in their shopping bag, there’s one last trick you really should try – pickling it! Start by washing, peeling, and shredding (or julienning) your kohlrabi. You’ll want about 2 cups of kohlrabi. Next, combine your quick pickling liquid ingredients and bring them to a boil. This pickling liquid is made up of 2 cups of vinegar, 2 cups of water, 2 tablespoons of honey, 2 tablespoons of pickling salt, 1 tablespoon of ginger, 1 garlic clove, 1/2 teaspoon of black peppercorns, and 1/4 teaspoon of red chili flakes. Once the pickling liquid comes to a boil, pour it over your shredded kohlrabi, distributing it between two jars. Allow it to cool and then refrigerate. This pickled kohlrabi is perfect for topping tacos or adding a briny, vinegar kick to just about anything that could use a flavor boost.

Next time you find yourself at our farmers market, don’t hesitate to pick up some kohlrabi and venture into the world of its culinary possibilities. Whether you enjoy it raw, cooked, or in ethnic delicacies, this underappreciated gem promises to be a delightful addition to your culinary repertoire. Embrace the freshness and nourishment of kohlrabi, and let the magic unfold in your kitchen! Happy farmers market shopping!

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