... or its shape, or size, or just general weirdness! I’m talking about Kohlrabi. One look at it might make you want to turn the other way, thinking, “People really eat that?” It is that strange. But I’m here to tell you, once you get past the oddity of it, you’ll have quite a tasty little veggie on your plate!
I hesitate to explain the meaning of the name because once again, you might turn and run. However, the meaning of the name could not be further from how it tastes.
Kohlrabi is a German word that means cabbage (kohl) and turnip (rabi). But the Germans who named this vegetable must have had a tad too much vodka before they got to the K’s because it is not a cross between the two vegetables, nor does it taste like them.
Kohlrabi is related to the cabbage and broccoli family, but as far as describing the taste – well, you’ll just have to taste. There are so many opinions about the taste that trying to pin one down is next to impossible.
I have read it tastes “like a cross between sweet green apples and mild baby turnips”. Or “like the freshest, crunchiest baby broccoli stems with a hint of radish and cucumber”. “It has a sweet, delicate flavor”.
I don’t know if that helps you or not, but the feeling I get is that it’s a pretty good, fresh tasting veggie that can be prepared in just about any manner you would prepare potatoes. I can’t offer any opinion as to how it tastes because I have never ventured more than five feet close to it, but I intend on getting some today and surprising my hubby in some way!
The entire vegetable is edible - from the bulbous stem to the green leaves, which I have read tastes like kale and other greens. You can eat young and tender kohlrabi bulbs raw, thinly sliced with a pinch of salt, or diced and julienned for slaws and salads. Kohlrabi is also delicious cooked – try it roasted or fried like potatoes, grilled, stir-fried or simmered in soups and stews.
So what is the advantage of stepping out of your veggie comfort zone and munching down on a piece of something so strange? Nutrients and vitamins. It is chock-full of good-for-you stuff.
Kohlrabi is an excellent source of dietary fiber, Vitamin C and potassium with a negligible amount of fat and no cholesterol. One cup of raw, diced kohlrabi contains about 36 calories. And kohlrabi contains glucosinolates, a phytochemical that might protect against certain cancers and other diseases.
The first records of kohlrabi in the United States dates to around 1800. Although a staple vegetable in Europe and other countries, kohlrabi never gained flavor in the United States. Today, Germany is the world’s largest producer and consumer of kohlrabi.
So I have two recipes for you this week. One is with Kohlrabi, of course, and the other is for a main dish to accompany the first one! For the slaw, if you have a mandoline it will make easy work out of this. Have fun with this!
Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing
Dressing
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon mustard
1/2 teaspoon sugar
Salt & pepper to taste
Slaw
1 pound fresh kohlrabi, trimmed, peeled, grated
2 apples, peeled, grated
(try to keep equal amounts of kohlrabi and apple)
Whisk cream into light billows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately. Makes about four cups.
Grilled Swordfish with Lima Bean and Herb Butter
1/2 cup shelled lima beans (about 1 pound in the pod)
Salt
1 1/2 sticks unsalted butter, softened
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped dill
Dash of hot sauce
Swordfish steaks, about 1 inch thick
Extra-virgin olive oil, for rubbing
Freshly ground black pepper
In a small saucepan, cover the lima beans with water and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until tender (about 10 minutes). Drain and cool. Once cool, puree the beans in a food processor. Add the butter and herbs; process until smooth. Season with salt and hot sauce.
For steaks, light grill. Rub the steaks with olive oil and season with salt and pepper. Grill over moderately high heat until nicely browned outside and just opaque throughout, about four minutes per side or six minutes for more well-done. Top the fish with the lima bean butter and serve right away.
Note: The lima bean butter can be prepared ahead. Bring to room temperature before serving.