Kohlrabi is a versatile and tasty spring vegetable that shares a likeness with both cabbage and broccoli stems. It is usually found with either a pale green or purple exterior. The vegetable is surrounded by two layers of stiff leaves attached in a rosette, similar to cabbage. Kohlrabi is rich in vitamins and minerals and an excellent addition to your weekly rotation. Kohlrabi can be eaten raw or cooked and its flavor is mildly peppery and sweet.

To break down kohlrabi start by snipping off the leaf stems. Trim the base and top of the veggie and peel it using a sharp knife or a potato peeler. Thinly slice the kohlrabi if you want to eat it raw or cut according to your recipe if you’re planning to roast or steam it.  

To roast kohlrabi in the oven steam the bulb for about 5 minutes and roast it for at least 45 minutes in a 375 degree oven – drizzle the vegetable with olive oil and seasonings to compliment the rest of your meal.

To stir fry kohlrabi steam it for about 10-12 minutes and then stir fry for about 5-6 minutes.

To steam kohlrabi cut the kohlrabi bulb into small pieces using a sharp serrated knife. Take a saucepan and add water (no more than a fingers thickness) as well as some salt. Place the pieces in the saucepan, cover and steam on medium-high heat. After a few minutes reduce the heat and continue to let it steam until it is tender enough to pierce with a fork. To steam the kohlrabi leaves, cook them for about 5 minutes just like you steam spinach. Finally, drain the Kohlrabi by pouring it out of the saucepan through a colander. Add butter and seasonings to taste.

Enjoy kohlrabi raw in a salad or cooked – it is an excellent addition to your weekly repertoire this spring adding both variety and simplicity to the menu.