Kohlrabi 101

By Tod Dimmick, cookbook author and editor of www.tastingtimes.com

Kohlrabi looks sort of like a cross between a turnip and Sputnik; a big greenish white globe (some are purple) with a few leaves sticking out of the top at odd angles. The flavor is that of mild broccoli or turnip. It’s technically a bulbous stem, a member of the cabbage family, and it’s hard to find in grocery stores. The first time many of us see it is on the table at our local farm. It’s also an opportunity for an easy, tasty vegetable dish. In early summer, fresh kohlrabi can be eaten skin and all.

Kohlrabi can also be boiled, steamed, or sautéed in oil. I chose baking for this recipe to take advantage of the oven, already going strong with a roasting chicken.

Prep time: 5 minutes
Cook time: 45 minutes
Serves: 4 as a side dish

2 kohlrabis, scrubbed and cut in to 1/2-inch chunks (Peel if you prefer)
1/4 cup water
1 TB butter
1 TB olive oil
Salt and pepper to taste

Preheat the oven to 350F. Place the kohlrabi in a baking dish with a cover. Pour in the water, drizzle with the olive oil, top with pats of butter, and sprinkle to taste with salt and pepper. Cover and bake for 45 minutes or until tender.