Kohl rabi
Brassica is a genus of the Brassicaceae family of plants and includes selectively bred cruciferous vegetables. Broccoli is bred for the fleurette, kale for the leaf, radish and turnips for the roots, and kohlrabi for the stem. With a similar flavor profile to broccoli, kohl rabi’s crunchy-yet-creamy flesh is versatile for fresh eating and cooking. Kohl rabi grows into a round shape with a tough rind that can be easily peeled with a knife or peeler. It is a cool-weather vegetable like most of the Brassica family, and thrives in the spring and autumn harvest times. Check out these recipes for ways to use kohl rabi in your kitchen.
My favorite preparations for kohl rabi are cutting into sticks for dipping, or thin slices on a cheese board. Try it julienned or shredded as an addition or alternative for a coleslaw or topping on a greens salad. Kohl rabi keeps well in the refrigerator for a month or more and can be harvested most months in the Pacific Northwest.
