Your first hint- Kohlrabi is not another Kardashian sister or even some obscure band, but rather a delicious vegetable that is rapidly gaining popularity for smaller farmers and community supported agriculture (CSA) across the country, though it has been known in the US since the 1800s.
Kohlrabi has German origins, and means “cabbage turnip.” It also shares roots (see what I did there) with brussels sprouts, kale, and broccoli, which means that you can substitute it and modify some of your tried and true recipes.
Here are some of my favorites:
Eating kohlrabi raw with a little bit of sea salt and olive oil can make a great snack or addition to a salad. Just peel the kohlrabi and thinly slice, then serve!
Kohlrabi and Butternut SquashIngredients
- 4 medium kohlrabi (2¼ lb with greens or 1¾ lb without)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ lb butternut squash
- Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan
- Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
- Trim and peel kohlrabi, then cut into ¾-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
- Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into ¾-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in same bowl.
- Stir kohlrabi, turning it, then push it to one side of pan.
- Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
- Toss vegetables to combine and transfer to a dish.
- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- Green onions (for garnish)
- Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
- In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- Serve fritters with avocado cream and sliced green onions.
So next time you receive a kohlrabi in your CSA share, be sure to invite all your friends over to show off the newest addition to your culinary repertoire! Stay tuned for more to come about our summer garden, food justice, and our favorite recipes.