If you sometimes feel worn out by all the exotic superfoods from faraway lands we’re supposed to be adopting daily, good news: We’re here to talk to you now about a vegetable that’s delicious, chock-full of great nutrition, and a humble member of the cabbage family.
It’s kohlrabi, that odd-looking bulb you’ve likely seen at farmer’s markets or in your CSA box.
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Here’s what you should know about kohlrabi
1. It’s in season in fall and winter.
2. When raw, it tastes like a slightly spicier version of broccoli stem, like a mix between broccoli stem and radish. When cooked, it’s a bit sweeter, especially if caramelized. You can cut it into cubes or wedges and roast it, or slice or cut into matchsticks and stir-fry.
3. You’ll see white, pale green, and purple bulbs. They all have a creamy white interior.
4. The leaves are edible (and loaded with iron); add them to a salad or sauté with garlic as you would mustard or beet greens.
5. Kohlrabi is a good source of fiber, vitamins C and B6, and potassium.
6. A cup (raw) has just 36 calories.
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How to buy kohlrabi
7. Select: Choose kohlrabi that are small, fresh-looking, and free or cracks or blemishes. They should be firm to the touch. Larger bulbs tend to be tougher.
8. Store: Keep it in the fridge in the crisper drawer; it will keep for up to 5 days.
9. Prep: Peel the tough outer part with a vegetable peeler. Slice, cut into wedges or cubes, or shred.
What can I make with kohlrabi?
There are tons of uses for this versatile vegetable. Here are a few favorites:
10. Thinly slice (I use a mandolin for this), lay on a plate, drizzle with olive oil and sprinkle with salt and freshly ground black pepper for a simple appetizer or salad topper.
11. Add thin slices to a cold-weather salad with apple, frisee and manchego, drizzled with a lemon-mustard vinaigrette. (Top with a little bit of crumbled bacon, if you like.)
12. Cut raw kohlrabi into sticks and add it to a crudité platter to dunk into a dip.
13. Cut into cubes, mix with cubed butternut squash, toss with olive oil, a dash of maple syrup, salt and pepper and roast.
14. Shred and mix into your favorite slaw recipe. Or take the slaw mix and stir-fry it with ginger, garlic and soy sauce and turn it into a quick, delicious moo shu that’s way better than takeout.
15. Chop and simply sauté with olive oil or butter. Season with salt and pepper and serve.
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