Kohlrabi: The archaic-looking vegetable that is gaining popularity.
You may have seen it, but most likely turned away from it. Kohlrabi is like the not so pretty girl in high school, who was full of surprises. She was not pretty, but smart, caring, confident, artsy and so on. Well kohlrabi, pronounced coal-raw-bee, is the same way—an ugly duckling no doubt, but when prepared correctly it is a delicacy full of health benefits. While new to the American food scene, like other trending foods such as quinoa, Kohlrabi has been enjoyed for a long time before it gained popularity. The name comes from the German word kohl, “cabbage” plus rube, “turnip.” Kohlrabi has a round-sized bulb, with white, purple or green skin, along with edible leaves.
Of course kohlrabi has to be super beneficial to climb the produce hierarchy. Kohlrabi is high in potassium. Kohlrabi is amped with vitamin C, 140% of our Recommended Daily Allowance (RDA). This nutrient-dense food is also an excellent way to promote healthy digestion offering up approximately 5 grams of fiber, 19% of our RDA in one cup. As for the Kohlrabi leaves, don’t overcook them! Cook them to al dente—these tops are rich in iron. This Sputnik may look unapproachable but is quite easy to work with. It can be grated raw into a salad, or some Greek yogurt as a tzatziki sauce for meats or dipping for crudité.
Just Give It a Try
But at this time of year, I recommend using it in a soup with your favorite root vegetables. Soup for me is always a fool-proof approach to a new ingredient. So what does Kohlrabi taste like? Some say broccoli. I think it resembles a turnip but milder with maybe a hint of cabbage. It has also been hailed as the new cauliflower because of its taste and texture. Try it for yourself. You’ll not only be trendy, but healthy, too.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 bay leaf
- 1 pound kohlrabi bulbs, peeled and chopped
- 3 cups vegetable stock
- 2 cups milk
- 2 teaspoons Hungarian paprika
- Parsley, chopped for garnish
- In a stock pot, sweat onions and add bay leaf.
- Add kohlrabi and cook until tender.
- Add vegetable stock and bring to a boil.
- Puree soup with an immersion blender or in batches in a blender.
- Over low heat return to stock pot and stir in milk.
- Season to taste with salt and pepper.
- Garnish with parsley.