A Cool Vegetable for Dips and Slaws
With its tentacle-shaped leaves and green or purple bulbs, you might think it’s an alien life form. It is, in fact, kohlrabi, a cool-weather brassica that grows abundantly in South Coast British Columbia and provides a crisp, nutritious addition to salads and stir-frys.
Available in the British Columbia from June to November, kohlrabi is named for the German kohl (cabbage) and rabi (turnip), which is more or less how it looks—somewhere between a cabbage and a turnip. Like broccoli, cabbage and other cruciferous vegetables, kohlrabi contains phytochemicals, reported to fight off some kinds of cancer. This odd-shaped vegetable also contains fiber, potassium, and is a source of vitamin C.Most parts of the plant are edible, including the leaves with ribs removed, the stems, and the bulb (peeled). Cooks often steam or boil kohlrabi until it is just tender. It can also be baked, roasted or added to stir-frys. But the best way to prepare it is also the simplest: Just eat it raw!