My F&W
quick save (...)
Supermarket Sleuth

Embracing a Brassica


Kohlrabi Photo © Leser/SoFood/Corbis

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

This is a great time of year to get to know kohlrabi, a delicious, versatile and usually neglected vegetable that’s popular throughout northern Europe and southern India. It’s definitely one of the stranger-looking members of the now über-popular brassica family (which includes broccoli, cabbage, kale, collards, cauliflower and brussels sprouts), with a large, bulbous root and protruding long-stemmed leaves. Inside the double layer of fibrous skin, which has to be peeled off, you’ll find a solid turnip-like root that is mild, sweet, crisp and juicy. It’s delicious raw, sliced into sticks for crunching or dipping, or thinly sliced or julienned in salads or slaws. It’s also good in soups and stews, in gratins or simply tossed with olive oil, seasoned and roasted in the oven. Here are a few recipes to get you started.

Related: Thanksgiving Vegetable Recipes
10 Ways to Get Inspired by Vegetables
The Best in Fall Produce

You Might Also Like powered by ZergNet


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.