ASK COOK’S COUNTRY
Q: I HAVE STARTED GETTING KOHLRABI IN MY FARM SHARE, BUT I’VE NEVER EATEN IT. WHAT ARE SOME THINGS I CAN DO WITH IT?
–Greg Pruitt, Ames, Iowa
A: Kohlrabi—from the German kohl (“cabbage”) and Rübe (“turnip”)—is a cultivated variety of Brassica oleracea and a close relative of broccoli, cauliflower, brussels sprouts, cabbage, and kale (among others). Its defining physical trait is its swollen, almost spherical bulb.
The leaves, stems, and bulb (the most commonly eaten part) have a mild flavor like a sweeter broccoli or a more vegetal cauliflower, though kohlrabi is a bit less sulfurous than both. The bulb, which can be eaten either raw or cooked,
