Krazy for Kohlrabi

(I couldn't resist spelling "crazy" incorrectly for the sake of this blog post.  Please forgive me.  I usually am quite embarrassed by spelling errors, but it was irresistible to me.  Must be how all those hair salons in tiny towns got named.  It's just too tempting to go with Krazy Kutz or Upper Kutz over the more traditional Cut n' Curl.)

Kohlrabi is a relative of both broccoli and cabbage and shares a similar flavor.  The flavor is more of an undercurrent in kohlrabi though, and there is a slight bite reminiscent of a radish.  Of course it's nutritious, packing in a healthy dose of fiber for its low calorie content.  It used to be quite a bit more common than it is these days, but you can still track it down this time of year in farmers' markets.  It grows really well in our climate with relatively few pest problems.

Kohlrabi 3-Ways

1.  RAW.  Done, easy.  Julienne these bad boys and toss them in your holiday crudite offering, or even better, put them in your kids' lunches.  They are crisp and snappy and make an excellent addition to salads.  This is our absolute favorite way to enjoy kohlrabi and the way we prefer to introduce newbies.

2.  STIR FRY:  Weeknight meals are the ideal time for stir-fry.  It's also a great way to use up your produce drawer before things start getting sketchy in there.  Chop into bite-sized chunks and throw in towards the end of your ingredient cycle to maximize crispness.  Kohlrabi is the perfect complement to cabbage and carrots in eggrolls too.

3.  ROASTED:  Did you really think I'd let an opportunity to mention roasting get away from me?  Roasting brings out the sweetness of kohlrabi (also an amazing way to do broccoli!) and it really shines with a light drizzle of olive oil and lemon.  It makes for a great pairing to heavier items like meats or carbs.  Also wonderfully adapted with olive oil, lime and cilantro as a garnish for fish.