Kohlrabi

Kohlrabi is a member of the brassica family. Its flavor is often described as something between cabbage and broccoli. Kohlrabi should always be peeled, but it can be eaten either cooked or raw. When raw, it has a crisp texture and has a slightly spicy flavor. Many people enjoy a slice of raw kohlrabi with a sprinkle of salt. Cooked kohlrabi maintains this flavor but softens nicely and turns to a texture more similar to potatoes. Kohlrabi greens can be cooked in a manner similar to mustard greens.

This week we have included two recipes. The first is fairly simple: roasted kohlrabi. If you’re feeling more adventurous, the second is a fried kohlrabi fritter.

Roasted Kohlrabi

• 6 Kohlrabi

• 2 T Olive Oil

• 3/4 tsp. Kosher Salt

Peel six kohlrabi and cut into 1-inch wedges or chunks. Toss with the olive oil, kosher salt, and any other spices you might enjoy. Kohlrabi is slightly cabbagey in flavor so some nice pepper or garlic would’t go amiss. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons Parmesan and 1 tablespoon chopped parsley.

Kohlrabi Fritters

• 2 kohlrabi

• 1 carrot

• 1 egg

• ¼ teaspoon kosher salt

• ¼ teaspoon cayenne

• Vegetable oil (enough for ¼-inch depth in a large skillet)

  Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in your hands or cheesecloth to remove any excess moisture. Add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine.

  Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

  Top with freshly sliced green onions, and enjoy while the’re still warm.