It's Kohlrabi Season

I’ve noticed this season more and more farmers are bringing kohlrabi to the market. Here’s why you should grab them while you can:
Kohlrabi is a whimsical extra-terrestrial looking vegetable with a bulbous base covered with multi-directional offshoots. Of the same ilk as cabbage, it has a similar flavor with a crisp texture. Not to mention plenty of dietary fiber and more than a days worth of vitamin C per cup. Acting as an antioxidant, vitamin C reduces stroke risk and pro-inflammatory free radical damage.

What to look for: Smaller kohlrabi are sweeter and tenderer. The balls should be free of cracks with lively, green leaves if attached. Most often, kohlrabi is green but sometimes purple kohlrabi is available. The leaves are edible and contain a wealth of nutrients that do good deeds for the body. They taste like a combo of collard greens and kale and are best sautéed with sesame oil and garlic.

Handle with care: Store kohlrabi without the leaves in the fridge in a perforated plastic bag for up to 1 week. The leaves will stay fresh for a couple days refrigerated in a plastic bag. Kohlrabi also freezes well – just chop, blanch and freeze.

Here are a couple recipes that make good use of this underappreciated veggie. Kohlrabi is also excellent simply peeled, sliced and plunged into your favorite dip.

Kohlrabi stuffed with Curry Spelt and Seasonal Vegetables












This is my entry in the FoodieFights competition. A kindof online Iron Chef thing where food bloggers are assigned two ingredients (this week it was kohlrabi and rosemary)and must come up with recipes that make them shine.

Stuffed red bell peppers are fairly common. Stuffed kohlrabi? Not so much. This recipe will make more stuffing than can be packed in each kohlrabi cup. That’s great, because it makes a wonderful side-dish for the next meal. Once you’ve devoured the stuffing, don’t forget to dig into the flesh of your edible bowl.

1 cup spelt berries (brown rice would work as well)
1 tablespoon vegetable oil
2 medium kohlrabi
1 medium zucchini, finely chopped
1 red bell pepper, finely chopped
1 carrot, finely chopped
1 cup cherry tomatoes, quartered
1 tablespoon curry powder
1 tablespoon fresh rosemary, chopped
Ground black pepper
1/4 cup Parmesan cheese

In a saucepan, bring two cups of water to a boil. Add in spelt berries, cover, reduce heat and simmer until all the water is absorbed, about 30 minutes. If excess water remains once the berries are cooked drain it out.
Trim kohlrabi of its antennas. Slice about a half inch off the bottom of each kohlrabi so it stands up straight. Slice 1-inch off the top. To hollow out kohlrabies, scoop out pulp with melon baller or large spoon, leaving 1/4-inch-thick shells; chop pulp and reserve. Blanch kohlrabi cups in a pot of boiling salted water for about 10 minutes or until crisp-tender. Rinse under cold water and drain on a paper towel or in a colander. Preheat the oven to 375°F. In a large skillet, heat oil over medium heat. Add kohlrabi pulp, zucchini, red pepper and carrot. Sauté until tender, about seven minutes. Add tomatoes, curry powder and rosemary and cook for an additional two minutes. Mix in spelt berries and heat through. Add spelt mixture to each kohlrabi cup, top with black pepper and bake on a baking sheet for 10 minutes. Top each cup with Parmesan cheese and bake for an additional 5 minutes.

Curry Zucchini Kohlrabi Pancakes














Makes 4 patties

2 medium zucchini, peeled and finely shredded
1 small-medium kohlrabi, peeled and finely shredded
1 cup spinach, finely chopped
1 Tbsp curry powder
¼ tsp salt
Dash of black pepper
2 eggs
1/3 cup whole wheat flour

In a bowl combine all the ingredients. Form into patties (they will be slimy but will harden up when cooked). Cook for about 4 minutes per side. Top with salsa, if desired.