Profile: Kohlrabi

Family name:  Brassicaceae (mustards)

Scientific name:  Brassica oleracea var. gongylodes

People liken this odd-looking root vegetable to a cross between a cabbage and a turnip.  Fittingly, it's in the same family as cabbage, kale, and turnips.  The leaves are also edible and nutritious.

How to store:  Remove any leaves and keep them as dry as possible for storage in a plastic bag in the fridge.  The leaves will keep for a few days.  Wrap the bulb in a moist towel or in a plastic bag and place in the veggie drawer of the fridge.  The kohlrabi bulb should keep for about a week.

Pairs well with: Butter, sour cream

Dill, basil, mustard, rosemary, turmeric, various seeds and spices
Meat

How to prepare:

Remove the stalks and rough ages.  You can leave the skin on, but I prefer to peel it.  Try it raw by slicing it into thin wedges and sprinkling with sea salt, or simply grating it into salad or making a kohlrabi-carrot slaw or crispy apple and kohlrabi slaw.  For a meat option, this kohlrabi with ham casserole sounds yummy.

I also made a simple roasted roots dish, which included kohlrabi, turnips, carrots, and watermelon radish, seasoned with salt and pepper and a bit of green shiso: