NEW JERSEY — It’s Kohlrabi season in the Garden State, and if you don’t know what that means, well, you’re not alone.
The bulbous, cruciferous vegetable isn’t the state’s best-known crop, but once you’ve added it to your repertoire, you’ll be glad you did.
Kohlrabi comes in two colors — green and purple. Its crunchy flesh can taste like mild broccoli stems, while its leaves can be cooked like any dark leafy greens.
When picking kohlrabi out at the market, look for globes that are firm, heavy for their size and with no bruises or cracks in the skin. When you get home, the unpeeled globes will stay fresh in the fridge for up to 10 days. The older your kohlrabi is, the stronger the flavor will be.
To use the globes, peel off any thick skin, then slice it, dice it or grate it. Kohlrabi is good raw or cooked. Here are a few ways to try kohlrabi:
Try slicing it thin or cutting it into match sticks to add crunch to your salads.
Cut the bulb into rounds or wedges, then toss in olive oil, salt and pepper and roast until just tender. Roasting it will give it a milder flavor than raw kohlrabi. If you like cheese, sprinkle a little Parmesan on top a few minutes before it’s done.
Cut it up into bite-size pieces to throw into stir fries.
Grate it to add to your homemade coleslaw.
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