Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and r?be for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.
If you come by some kohlrabi and are wondering what to make with them, we have a kohlrabi ham bake here on Simply Recipes and the following are several enticing ideas from other food blogs:
Kohlrabi Kalan with coconut and chiles, from My Cookbook
Celeriac and kohlrabi rosti an Indian kohlrabi fritter from Rosa Jackson’s Edible Adventures
Kohlrabi and apple slaw from A Veggie Venture
Roasted kohlrabi from A Veggie Venture
Pur?ed kohlrabi from Farmgirl Fare
Spicy kohlrabi sukke from Aayi’s Recipes
Kohlrabi curry from Cook’s Hideout
Kohlrabi and squash empanadas from Straight from the Farm
Fennel and kohlrabi salad from Food Stories
Kohlrabi remoulade from Nourish Me
Quick kohlrabi pickles from Restaurant Widow
