Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the farm stand, but it offers a delectable combination of tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli," says foodie Sarah Carey. "The edible leaves are like a milder version of collards." We love kohlrabi! Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium.
Kohlrabi is protected by a thick skin, which is either purple or pale green. There are no flavor variances between the colors, and the “meat” inside is all the same off-white color. Kim and I always peel the bulb, because the outside layer is rather fibrous and unpleasant. It won’t break down after being cooked. Use a sharp knife to remove the skin, as it’s too thick for a traditional vegetable peeler.
Our favorite way to enjoy the kohlrabi is raw. After we peel it, we dice it into cubes. Then we put a little salt on a plate and dip the cubes individually in the salt and eat them like raw radishes. They go well with an ice cold beer.
The greens are also edible and can be added to any salad. The are quite flavorful.