Letters From Andy

Notes

A favorite way to eat truly fresh kohlrabi is to peel (like a potato, Andy doesn’t peel his but I like to.) Larger kohlrabi bulbs sometimes can have a more fibrous skin which you may want to peel. The kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. The kohlrabi is fresh so it’s sweet, and has none of that strong cabbage smell old brassicas can have.

Storage

Store in a bag in the fridge.

Preparation Tips:

Kohlrabi doesn’t have to be peeled after cooking.

It’s excellent cooked or raw. Try it both ways.

Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.

Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.

Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.

Saute grated kohlrabi in butter, add herbs or curry.

Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.

Chill and marinate cooked for a summer salad. Add fresh herbs.

Kohlrabi leaves can be used like other greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.

Ingredients

• 3 medium kohlrabi bulbs, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons sesame seeds
• 1 teaspoon poppy seeds
• 1/2 teaspoon fennel seeds, coarsely chopped
• salt & pepper to taste

Recipe Notes

Adapted from Perfect Vegetables by the Cook’s Illustrated Team

Directions

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and salt & pepper together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.