If you’ve ever walked past this round, green (or sometimes purple) veggie with funny little stems sticking out, you’re not alone. Kohlrabi looks a little like a turnip from outer space, but don’t let that scare you off. Its name comes from German – “kohl” (cabbage) and “rabi” (turnip)—and that’s a good hint at its flavor: fresh, mild, and a little sweet, like a mix between broccoli stems and a crunchy apple.
Why try it?
Kohlrabi is loaded with vitamin C to support your immune system, plus fiber to keep digestion on track. It also provides potassium for heart health and a dose of antioxidants that help protect your cells. It’s low in calories but high in crunch, making it a perfect swap for chips in a snack or salad.
How to use it:
- Raw: Peel the tough outer layer, then slice or shred the crisp flesh for slaws, salads, or veggie sticks with dip.
- Cooked: Roast cubes with olive oil and herbs, sauté slices with garlic and lemon, or steam and mash like potatoes.
- Greens too! If your kohlrabi comes with leaves, don’t toss them – sauté them like kale or spinach.
Seasonal spotlight:
Kohlrabi is at its best in the cooler months, making it a perfect fall veggie to bring home from the farmers’ market. Its hearty crunch and mild sweetness pair beautifully with other autumn staples like apples, squash, and root vegetables.
TRY IT this week: Toss thinly sliced kohlrabi into a salad with apples, walnuts, and a drizzle of lemon vinaigrette. It’s crunchy, refreshing, and a great way to ease into this fall favorite.