Europe and withstands the strange growing patterns of New England. It looks a little bit like a cross between a radish and a cabbage, and I’ve heard the taste described frequently in the same way.
Original article from The Kitchn
While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens.
Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first.
How Should I Eat Kohlrabi?
Kohlrabi is found in a lot of Indian cooking, so it naturally does well with traditional Indian spices. Honestly, though, we feel that the mild flavor of kohlrabi gets lost if mixed with too many other vegetables or seasonings, so we tend toward simple preparations where the kohlrabi can take center stage:
1. Enjoyed raw.
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
2. Puréed into soup.
While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup!
3. Made into fritters.
This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
4. Roasted.
Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish.
5. Steamed.
This is kind of a cheat suggestion because kohlrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to purée it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones!