J and I spent the weekend with my brother’s family in Jersey City, home to a two-year-old and a four-month old. Two boys. The two-year-old is especially entertaining; it is fascinating to watch a child attempt to formulate his thoughts and verbalize them logically, while, of course, pointing emphatically to what he wants. Knowledge and skills growing at a weed-like pace during the “terrible two’s.” Respectfully, I created a duo of recipes as my introduction to kohlrabi in the kitchen.
Kohlrabi is a member of the cabbage family, a curious looking vegetable with two (ahem) edible parts, the bulb and the leaves. I worked with both, removing the leaves from the stem and peeling the woody skin from the bulb. The leaves may be cooked as you would spinach or mustard greens, while the flesh of the bulb can be eaten raw as a relish for salads or as crudités for dips. The taste is reminiscent of a mild radish, crisp and light.
Kohlrabi is a good source of vitamin C, potassium, and fiber, and it is low in calories (about 40 calories in a cup!). Kohlrabi contains health promoting phytochemicals such as isothiocyanates, sulforaphane and glucosinolates, which help to protect against certain types of cancers.
I experimented with two recipes, each in single servings. I knew it would be a long shot for J to take in more than a forkful; not wanting to waste precious produce, I rationed accordingly.
* CSA Share ** Farmer’s Market
Sautéed Kohlrabi with Winter Radish
- ¼ bulb kohlrabi, thinly sliced **
- ¼ winter radish, thinly sliced *
- ½ small yellow onion, thinly sliced **
- Leaves of 1 kohlrabi bulb, roughly chopped *
- 1 tbsp olive oil
- 1 tsp butter *
- Shaved Romano cheese *
- Heat olive oil and butter in a pan on medium-low heat.
- Add radish, onions, and kohlrabi bulb. Stir for 2 minutes.
- Add kohlrabi leaves and stir for 4-5 minutes until cooked through.
- Remove from heat. Top with shaved Romano cheese. Season with salt and pepper as desired.
Roasted Kohlrabi with Winter Vegetables
- ½ large kohlrabi bulb **
- 1/2 medium Sweet potato, cut in cubes *
- ½ large winter radish, 1/8” slices *
- 1 shallot, chopped **
- 1 tbsp olive oil
- Salt and pepper
- Preheat oven to 450 degrees.
- Chop and prepare vegetables.
- Toss vegetables in olive oil, salt and pepper.
- Cook for 20 minutes.
The results for this duo were certainly not terrible – you can’t go wrong with roasted vegetables. The kohlrabi leaves can be likened to spinach or kale with the radish adding a nice bite. While I doubt I will be able to get any kohlrobi into my two-year-old nephew’s diet anytime soon (he loves bread and macaroni), here’s some other recipes I’m thinking about trying: