Saturday, November 22, 2014

Kitchen Intuition: Close encounters with kohlrabi

Kohlrabi. Even the name looks strange. It is the platypus of the vegetable world, unable to make up its mind what kind of food it's going to be. It has a bulbous base, but with stems and leaves shooting out all over, making it seem a bit like a space alien. It tastes sort of like cauliflower or broccoli, only mellower and sweeter, and can be a very pale green or deep purple. The first time I saw one in my CSA basket, I had no idea what to do with it. But I've since played around with them quite a bit and have become a big fan.
They like cooler weather and will be in season well into winter (and might make another appearance in the spring, before the weather heats up). Its name comes from the German words "kohl" (cabbage) and "rĂ¼be" (turnip), and it is indeed a member of the cabbage family and can be prepared in much the same way as a turnip.

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