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.