If you’ve been perusing the local farmers markets or received a CSA haul lately, you’ve likely come face to face with kohlrabi—a bulbous, alien spaceship-looking vegetable with climbing outer stems that culminate in a flurry of leaves.
Meaning “cabbage turnip” in German, Kohlrabi has a crisp texture kind of like an apple, and it has a mild peppery bite combined with a subtle sweetness that tastes like a mix of radish and turnip.
When buying kohlrabi, choose bulbs based on their size. Go for ones that are about three inches in diameter or less. Not only will you be rewarded with more flavor, but also a thinner skin that won’t necessarily need to be peeled.
When it comes to cooking, kohlrabi proves to be an incredibly versatile ingredient. You can slice it and sprinkle with sea salt, add it to slaws, use it in stir-fries, make it into fritters, cube and roast it, boil and mash it like potatoes, etc. Kohlrabi is also a two-for-one deal, because the greens are edible. Younger greens can be eaten raw in salads, while more mature, larger greens benefit from a quick sauté.
Whether it’s new to you, or a constant presence in your kitchen, these kohlrabi recipes are definitely worth trying this summer: