The Gourmet Mama

Kohlrabi is kind of an odd vegetable but it is really quite tasty if you just give it a try. Both its turnip-shaped stem and leaves are edible and it has a very similar mild and sweet taste that the turnip has. There are two different varieties, the red and green, but both have a white flesh. Kohlrabi is available from May through to October at most major grocery stores and farmers markets.

When you choose Kohlrabi, you should look for a pale green color for the green variety and light to deep purple for the red variety. Choose small to medium sized bulbs that seem heavy. If they are 3 inches in diameter or larger, the chances of them being tough and bitter, are much better. Try and find ones free of blemishes and soft spots. You can store them tightly wrapped in the refrigerator for up to 4 days.

To cook them, cut off the leaves, wash, peel and chop or cut into strips. Cover them in a small amount of boiling salted water for 4-6 minutes or until tender. You can also steam them for 4-5 minutes or even eat them raw, just as you would a turnip.

Kohlrabi with Honey Butter

4 small kohlrabies

1/2 cup shredded carrot

1/4 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1 tablespoon snipped fresh chives

2 teaspoons honey

1 tablespoon butter

Peel kohlrabies and cut into 1/4 inch strips.  Cook kohlrabi and carrot, covered in a small amount of boiling salted water for 4-6 minutes and drain. Mix together the lemon peel, lemon juice, chives and honey and pour over the hot veggies. Add the butter and toss to coat. Serve warm.