Although part of the cabbage family, kohlrabi’s delicately sweet, vaguely alien-looking bulb tastes more like broccoli stems. It and the spinach-like leaves can be enjoyed raw or cooked. Choose smaller bulbs, which are more tender; they should feel heavy and firm. Dark, vibrant leaves, without yellow tips, signal freshness. Refrigerated in plastic; the leaves will keep a few days and the bulb up to two weeks (separate before storing).
After trimming stems, peel the kohlrabi bulb to remove the green skin and flesh, revealing the creamy white inside. Cube and toss with olive oil and kosher salt; if you like, add other cubed root vegetables, such as parsnips, carrots, and sweet potatoes. Roast at 450 degrees, stirring occasionally, until browned, about 30 minutes.
Add shredded kohlrabi to a stir-fry with sesame oil, garlic, and ginger, plus tofu chunks, pea pods, and edamame. Or, for an easy side dish, sauté shredded kohlrabi in butter until tender, then toss with grated Parmesan cheese.
For a refreshing salad, thinly slice kohlrabi and fennel; toss immediately (so the veggies don’t turn brown) with a lemon-garlic-caper vinaigrette. Marinate in the fridge for 30 minutes, then serve alongside your favorite frittata or omelet.
