You can identify the kohlrabi in your AHO produce box as the round green or purple stem connected to several leafy stalks. Kohlrabi is a German word meaning cabbage turnip. Its leaves and flesh are edible.
Raw kohlrabi slices can be sprinkled with salt and eaten as a snack or grated and added to a soup or salad. The taste of raw kohlrabi is like a sweet radish. You can also serve thin slices in the same manner you would steamed artichoke leaves, with a creamy or buttery sauce for dipping.
The flavor of cooked kohlrabi is distinct, somewhere between broccoli and a turnip. Here are some suggestions for serving cooked kohlrabi.
Roast kohlrabi in the oven in thin slices or cubes, puree in a vegetable soup or steam to and added to pastas, stir-fries, spring rolls, or quiches.
Make fritters with shredded kohlrabi or home fries with sticks. Use in curries or in a gratin.
To prepare, peel the skin from the bulbous kohlrabi stem with a paring knife. The skin can be rubbery and fibrous, and for the most part you’ll want to remove it. It will be thinner at the top of the stem than the bottom.
To use the leaves of kohlrabi, separate from the stalk and use as you would kale or turnip greens. The leaves can be eaten in a salad, soup, stir-fry, or alongside another kohlrabi dish. The thick peel and stalks of the plant can be used for making vegetable stock.
Store this vegetable in the fridge, loosely covered in a plastic bag or produce bag. Use it within the week for best freshness.