Cool Kohlrabi

Kohlrabi is a fast-growing member of the cabbage family with an edible bulb.

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 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.

How to Eat Kohlrabi

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. This cabbage family vegetable, is also a crisp and nutritious addition to soups and stews. It can also be baked, roasted or added to stir-frys.

With a crunchy, almost melon-like texture, kohlrabi is an excellent choice for salads, slaws and vegetable plates. In fact, the best way to prepare it may also the simplest: Just eat it raw!

Kohlrabi Slices with Honey-Sesame Dip

RECIPE

Fresh, raw kohlrabi has a cool, crunchy, mild cabbage-like flavour that goes well with this Asian-inspired dip.

Ingredients:

1– 2 kohlrabi bulbs, peeled and sliced
1/4 cup mayonnaise
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon honey

Peel the kohlrabi and slice the bulb into sticks.

Stir together the mayonnaise, toasted sesame oil, rice vinegar and honey until well combined. If desired, add more honey to taste.

Arrange kohlrabi on a plate and serve with dip.

More recipes:

Asian Slaw with Kohlrabi and Carrots

Broccoli Grape Salad