Kohlrabi is a crisp, juicy vegetable that is delicious either raw or cooked. The easiest way to use it is to peel the outer skin and chop it into little square or short sticks and add it to any salad or crudite plate. With some added dressing to dip, the kohlrabi sticks will disappear fast. Once the kids figure out how to peel off the skin, it may disappear in the car before you get home -- though if you have only one kohlrabi and more than one child, it would only be fair to cut it up before they start munching.
If your kohlrabi makes it home, give it a wash and trim off the leaves. The leaves can be added to stir-fries, soups, or green smoothies. After peeling off the outer skin, you can chop or shred it for instant tasty crunchiness to any salad.
Ways to cook kohlrabi are limitless, though we never get that far. You can steam, braise, or roast it, You can make fries, purees, risotta, shredded in roll ups, chopped in salsa (yum!), and a few tried and true recipes are offered by our members on this blog.
Submitted by Patti Andrews
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