Cool Kohlrabi

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Cooking with Kohlrabi

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 percent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which break down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes — the interior of both types is white, and both have the same mild, tangy-sweet flavor.

Kohl Slaw
(courtesy of Harmony Valley Farm)
2 to 3 kohlrabi bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp sea salt
¼ cup mayonnaise
1 tbsp rice vinegar
1 tbsp sugar
Large pinch of dill or fennel leaves, chopped

Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes. Rinse with water then pat dry. In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

Kohlrabi Fries
(courtesy of Stone’s Throw Farm)
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400 degrees until the kohlrabi softens slightly, but still has a light crunch.

Selections and Suppliers

Seasoned kohlrabi growers recommend the following varieties. The numbers after each description refer to the suppliers listed below.

PURPLE

• ‘Kolibri’: (Hybrid) 45 days; purple-veined leaves; fiberless white flesh (2, 3)
• ‘Early Purple Vienna’: (OP) 55 days; slower growth means less cracking in wet weather (4)

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