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KHOLRABI

Yes, kohlrabi may look like it just landed at the farm via a spaceship from Mars, but it is hiding a secret in that bulb. It is juicy and slightly sweet with that brassica flavor you find in broccoli and other relatives. In fact, kohlrabi is the "child" of broccoli and cabbage. The bulb and the leaves are edible both raw and cooked. The skin is tough, so we usually peel it. 
 
QUICK IDEAS: peel it and eat raw almost like an apple; shave into your salad or coleslaw; add it to a stir-fry
Sauteed Shredded Kohlrabi w/Cheese: serves 2-4
From Farm-Fresh and Fast

1 tbsp unsalted butter

2 kohlrabi, peeled and shredded

2-3 tbsp grated Pecorino Romano

Salt and ground black pepper to taste

 

Directions:

Melt the butter in a skillet over medium-high heat. Add the kohlrabi and cook, stirring frequently, until the juice evaporates and the kohlrabi is tender and beginning to brown, 10-12 minutes. Add the cheese, salt, and pepper, stir, and continue cooking until the cheese melts. Serve warm.