Seasonal Recipe: Kohlrabi

Ko-what? Kohlrabi (KOHL-RAH-BEE) is a funny looking little vegetable with BIG flavor. It tastes like a cabbage but has the texture of a turnip or waxy potato. But how in the heck do you cook this thing? Easy. Follow these directions.


Servings: 1-2 per small kohlrabi

1 kohlrabi, purple or green
Sea salt & pepper, to taste
1 Tbsp butter, olive oil, OR coconut oil

Bring water and salt to a boil in a medium size pot. Wash the kohlrabi. Remove the leaves and stems. Trim the hard ends from the top (where the leaves were) and bottom (where the root was). Peel the bulb with a vegetable peeler. Cut into strips (like thick french fries) or dice into bite size pieces.

Add kohlrabi to boiling water making sure that it’s covered (just like boiling potatoes). Boil long enough for kohlrabi to be fork tender. Drain and toss with salt, pepper, and butter or oil of choice.

Makes a great side dish!


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