Kohlrabi, in the brassica family. Related to mustard, brocolli, brussel sprouts. Small spring kohlrabi taste like a sweeter brocolli stem. If you haven't purchased it before, because you were scared of how it looked, or because you didn't know how to cook it...Do This!
1) Preheat oven to 425F
2) Peel, and cut into 1/4" thick wedges/Fries.
3) Salt and pepper, coat with some melted animal fat.
4) Roast for 15 minutes, flip, roast for 10-15 minutes.
They come out browned, slightly crispy, and delicous.
You can also use kohlrabi in a delicious salad slaw.
1) Grated, peeled kohlrabi
2) Equal parts cabbage.
3) 1 apple, grated and mixed with a squeeze of lemon. (prevents browning)
4) Toasted walnuts, pecans, or almonds.
5) Fresh Mint and parsley leaves. Whole or chiffonaded (Rolled, and then sliced thin)
Zest of 1 lemon.
2 tbs lemon juice
3 tbs good olive oil
Salt and Pepper
1 clove of garlic, smashed and minced.
The salad is a real crowd pleaser and is a great change to traditional slaw. Serve it anytime you'd serve plain cabbage slaw.