It’s an odd-looking thing and couldn’t get my head around how to use it. At the local farmers’ market, I spoke to Jamie to see if he grew it or had tried it. Although he doesn’t grow it (it takes up a lot of precious land) he said he’s enjoys it raw and cuts it into sticks to use as crudités. Aha! Now I am inspired. This spherical vegetable is actually a cabbage, although it looks more like a white turnip. The taste? It reminds me of how broccoli stems taste but slightly sweeter and a bit juicy. The health benefits of this veggie are impressive. Kohlrabi has more vitamin C than oranges, a good source of B vitamins and minerals. Its leaves, which taste a bit like turnip, are great in salads or spring greens so don’t throw them out. Two varieties are either white or purple but I haven’t seen a purple kohlrabi yet. When selecting kohlrabi, choose the ones that are medium to small-sized and heavy. These will be young, sweet and tender. I’ve made this dish twice now. It’s so easy to make and let me tell you, the flavors are so flippin’ good!
Serves 2
1 kohlrabi, peeled and thinly sliced (a mandoline works well)
1 small clove of garlic, peeled and minced
sea salt and freshly ground black pepper
extra-virgin olive oil
lemon juice and zest
2 anchovy fillets, packed in oil, minced
The Culinary Chase’s Note: Use a knife when peeling the kohlrabi and remove the dark green outer layer. The flesh of the vegetable will be white-yellow. I’ll be roasting these in the coming weeks so stay tuned for my update and subsequent recipes. Enjoy!
- 1 kohlrabi, peeled and thinly sliced (a mandoline works well)
- 1 small clove of garlic, peeled and minced
- sea salt and freshly ground black pepper
- extra-virgin olive oil
- lemon juice and zest
- 2 anchovy fillets, packed in oil, minced
- Arrange kohlrabi slices on 2 plates. Sprinkle garlic and lemon zest over slices along with anchovies. Add a splash of lemon juice followed by olive oil. Season with salt and pepper.
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