Kohlrabi (kol-RAH-bee), sometimes called “cabbage turnip,” is a large spherical shaped vegetable that can be pale green, light yellow, or pinkish-purple. It looks like a root vegetable, but is actually the swollen base of the stem. The leaves have usually been removed before you purchase it, so there will be short leaf stems sprouting from various parts of the sphere.
Kohlrabi is a member of the turnip family, and has a texture similar to the center of a cabbage or the stems of broccoli. The flavor is milder than most of the turnip family, and kohlrabi is often slightly sweet. It’s crispiness makes it wonderful to eat raw, either by itself, with dip, or chopped with other vegetables in salads.
Try to get smaller kohlrabi, as it can get woody when it gets over about 4 inches in diameter. I peel the outer skin off before eating or cooking.
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- 3/4 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced (Small’s Gardens, Ferndale)
- 1/2 tablespoon butter, melted (Breckinridge Farm, Everson)
- Salt (see Exceptions)
- 2 Tbsp lemon balm, finely minced (home garden)
- Apple cider vinegar (BelleWood Acres, Lynden)
Set oven to 450F.
Toss the diced kohlrabi with melted butter and salt in a bowl.
Spread evenly on a rimmed baking sheet and put into oven and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes.
Mix with lemon balm and a light sprinkle of vinegar just before serving (so the kohlrabi doesn’t get soft).
Goes well with nearly any main dish.
Community Food Co-operative, Westerly and Cordata, Bellingham
Small’s Garden Farm Store, 6451 Northwest Road, Ferndale (open Mon-Sat 9a-6p)
Terra Organica, Flora and Cornwall, Bellingham