Curious purple vegetable in my CSA box
As I mentioned in another talk point, I got my first CSA delivery of the season yesterday. In it was the most confusing item that made me literally google "purple vegetable" to figure out what it was. Turns out it was kohlrabi. Now that I actually know what it is, what do I do with it? Any suggestions?
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16 Comments:
Peel off the outer skin, slice it thin, blanch it.
You can have it in stir fries or in salads. I've even seen kohlrabi gratins before but I like my kohlrabi on the crisp side rather than tender.
fuuchan at 2:19PM on 06/17/09
I like it sliced raw, with a little salt and pepper.
Embackus at 2:23PM on 06/17/09
Like Embackus...I love it raw, sliced up and just eat it w/ salt and pepper or you can slice it up and put it in a salad for a nice crunch.
Alm25 at 2:50PM on 06/17/09
sliced raw with some salt, or shredded like you would jicama for a salad or slaw.
joyyy at 3:20PM on 06/17/09
Wait, kohlrabi is purple???
I bought something that was green and the sign said kohlrabi.
Does it come in different colors?
Kohlrabi newbie here.
wookie at 3:24PM on 06/17/09
My CSA had a TON of kohlrabi one year. Our favorite way to eat it was slaw. Slice up the kohlrabi into matchsticks and use like you would cabbage.
sarajane at 3:29PM on 06/17/09
D'oh. Like joyyy said.
sarajane at 3:29PM on 06/17/09
@ wookie, from my google and wikipedia research last night, it looks like kohlrabi can also be green. Who knew? We really do learn something everyday.
Thanks for the suggestions so far everyone! Keep them coming. I want to share the thoughts with my CSA share buddies.
meem21 at 3:45PM on 06/17/09
Also does great when prepared as a quick pickle.
Peel and slice either into half moons (1/8" thick) or matchsticks. Pickle with vinegar to cover, a decent amount of sugar, some salt, and then a healthy pinch of red pepper flake or even fresh diced chili.
I use a 2 : 1 : 1/2 vinegar, sugar, salt ratio. But I like it tart
I just toss everything into a core container or glass jar with a tightly sealing top. Shake to mix and then let sit for at least 20 min before serving. If you keep overnight, I put it in the fridge. It's yummy with it's crisp and cold straight out the the fridge.
tinat at 4:02PM on 06/17/09
I made a fabulous salad with my CSA broccoli, onion and kohlrabi. I added some sliced artichoke hearts, black olives and a nice red wine vinaigrette. It was a HUGE hit at the picnic prior to the relaxing canoe trip down the French Broad River ... great food and great fun ...
alpurv at 4:08PM on 06/17/09
I slice it, salt it, and eat it. We used to grow them up North. I search the markets looking for them all the time!
jcrisco at 4:19PM on 06/17/09
I usually julienne it finely, sprinkle liberally with salt, and let it sit. It becomes soft and flexible, but still retains the crisp raw texture. Drain off the water than it gave up, and give it a spin in the salad spinner or dry on a towel. If it's too salty, rinse briefly and dry it again. I like to dress it with a garlic-anchovy vinaigrette, but leave the salt out of the dressing.
Nicholas H at 4:25PM on 06/17/09
The variety we grew in our garden when I was a kid was pale green, but I assume they're all about the same. Peel off the outside, slice, and eat raw as a snack. If it's small it should be pretty mild.
jm chen at 5:13PM on 06/17/09
The color of them varies, but they all look like something out of one of the Myst Ages.
Grumpy Old Man at 5:27PM on 06/17/09
My dad grew them when I was a little kid, and I was fascinated by them. Brussels sprouts, too. Anyway, the purple ones seem to be appearing suddenly, but taste-wise, I don't see any difference between the two colors.
We always cooked ours, and I thought they were sort of like a rutabaga, only milder.
If they get too big, they get woody. You'll see the nasty fibers inside the flesh, and it's seriously woody. The smaller ones are much nicer.
dbcurrie at 7:03PM on 06/17/09
What does everyone think kohlrabi taste like?
The farmer suggested it was like a crispy apple. Gf and I thought it was similar to a soft broccoli stem. Curious about other opinions.
Chris De Noia at 3:08AM on 06/18/09