A space-age-looking vegetable with stems growing out from its spherical bulb, the two parts of its name—kohl and rabi[ital]—refer to the German words for cabbage and turnip. Unlike many members of the cabbage family, however, this vegetable is delicate and sweet. As with many root vegetables, the larger they get, the more fibrous they may be, so choose those that are baseball size or a little smaller. Kohlrabi is delicious uncooked, so you can add it, diced or julienned, to all kinds of vegetable salads. Kohlrabi can also easily be included in a fall vegetable soup or stir-fry.
Steamed Kohlrabi with Shallots and Parsley
Serves 4 / Prep tip: Unless the kohlrabi leaves are obviously old, wilted, or ragged, rinse the leaves, remove the stems, and steam or blanch until tender, from just a few minutes to 10 or more. When done, toss with a little olive oil or butter, season with salt and pepper, and serve separately; or pile them on the plate and spoon the finished kohlrabi over them. View recipe.