“Oh happy day! Another cruciferous vegetable!”
Really. That’s what I thought, just yesterday when I discovered that the kohlrabi I bought at our local farmers’ market is one of those cabbagey sorts of plants. I just about melted down over this appearance of another indole-packed vegetable in my pantry.
I know. Not nearly normal.
Well, but if you grow tired of cabbage, broccoli, and cauliflower while working to keep up your three servings of crucibles per week, the way our top nutritionists recommend, a new choice in your arsenal is a big deal, actually. And this season, in Michigan, where I live, the kohlrabi are particularly good. Cool summers and lots of rain make a great season for these little cabbage-turnips.
That’s what some people call them: cabbage-turnips. But I beg to differ. I think of them as radish-turnips, for their flavor and crunch when eaten raw. And I think of them as a god-send for the way you can bake them or slice or grate and grill them and serve them up as a far tastier, more nutritious, and calorie slashing alternative to taters. You thought cauliflower fauxtatoes were good? Try kohlrabi hashbrowns, baby.
Two recipes for you:
**Michigan Blueberry and Kohlrabi Slaw**
In the bottom of your serving bowl blend:
2 T. extra-virgin olive oil
1 T. lemon juice
2 tsp. real maple syrup
freshly grated white pepper to taste
Peel and grate two 2-inch diameter Kohlrabi into the bowl
Peel and grate one medium carrot into the bowl
Add 5 large basil leaves, sliced into fine shreds
Add 1/2 cup washed ripe Michigan blueberries
Toss, and eat and die of happiness. (It’s even better the next day.) I can highly recommend this as an accompaniment to grilled rainbow trout, for instance.
(Mommy! These are good.)
Find a grater with the largest holes you’ve ever seen in a grater. If you can’t find a grater with large holes, then julienne the kohlrabi using a mandoline or by hand. It’ll be worth the effort. Trust me.
Peel and then grate 2 kohlrabi.
Slice into fine slices a half a sweet onion.
Smash up one clove garlic.
Heat a non-stick sauté pan over medium flame, add 2 T. extra virgin olive oil. Toss everything in and stir and cover. Come back every couple of minutes to stir and cover. You want the veggies to brown and soften. Choose your softness. They can get as soft as hashbrowns, or you can leave them a little crunchy. Toward the end of cooking, add salt and freshly ground pepper to taste.
You can quarter and thinly slice the kohlrabi and sauté with onions too, if you’re in a hurry. They’re just as good and beautiful that way. Try slicing and grilling them with your chicken or ribs.
Got another or a better way to eat this Vitamin C-packed veggie? Please share…