This, my friends, is kohlrabi:
See the blub at the end? Where the stalks are sprouting? That’s the part you eat.
It sort of looks like a beet with arms or maybe a turnip from outer space… It’s lovely! In fact, kohlrabi is called a “German turnip.” Best described by Wiki, “The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.” It comes in many amazing colors including bright purple, deep red and creamy white.
It’s a versatile veggie. Preparation includes boiling, steaming and roasting. You can sweeten it (imagine a maple-infused mash - yum) or spice it up and bake with a coating of chili flakes and garlic. Of course, you can always go the simple route and slow roast it with just a bit of olive oil and kosher salt. (My fave....) I love any veggie that can be prepared a million different ways. It stretches our creativity, taste buds and budget. (A bulb of kolhrabi only costs $1-2., depending on it's size and demand at your farmers market.)
And, a big bonus since it's so darned yummy, kohlrabi has multiple health benefits. It's low in calories and high in fiber and Vitamin C, which helps support the structure of capillaries and benefits your body's skeletal, lymphatic and digestive systems. It's also an excellent source of potassium.
The best part about yesterday’s new find? It was picked out by my lovely, sweet, 4-year old daughter. She was thrilled to discover this strange-looking edible and was eager to learn more about it. She was tickled to meet the Lori (who owns and operates Stems n’ Roots Farm, just west of Atlanta) who planted the kohlrabi seed, cared for the sprout and harvested the finished product. We’ve helped foster her interest in where we get our food (from the GROUND, not Wal-mart) which I believe is a big step is getting kids interested in healthy eating habits, loving food and respecting the earth. It’s essential that we teach the young ones this important cycle – farm to table – so they understand the gravity of keeping the cycle going.
ROASTED KOHLRABI
INGREDIENTS:
1 bulb of kohlrabi
1 tablespoon of olive oil
a liberal sprinkle of Kosher salt
And away we go:
-Preheat over to 400 degrees
-Line cookie sheet with foil and lightly coat with olive oil or non-stick spray
-Clip stalks off kohlrabi bulb.
-Peel bulb, then slice into small wedges or matchsticks.
-Toss in bowl with olive oil and salt.
-Place on one layer on cookie sheet and roast for 15 minutes, flip kohlrabi pieces, then roast another 10-15 minutes.
Kohlrabi is done when lightly browned and can be easily pierced with a fork.
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