This week’s small and medium boxes feature kohlrabi from Grown for Taste. This vegetable is one of a variety of vegetables that were created by selectively breeding wild cabbage for particular properties – kale was grown for leaves, broccoli for flowers, Brussels sprouts for the baby cabbages that grow at the base of the leaf stem – and kohlrabi was selected for its enlarged stem. Unsurprisingly kohlrabi has that particular flavour brassica are known for, and is quite similar to a broccoli stem in flavour, although crunchier and milder. Just like a broccoli stem, the outside is fairly tough and it’s best to remove it – the easiest way to do this is with a sharp knife.
Once you’ve peeled off this outer layer, you can either take advantage of kohlrabi’s crunch by using it julienned raw in salads or slicing it thin and smother it in a tasty dip (or even peanut butter if you’re feeling lazy); or you can steam or boil it for that mild, savoury flavour you’d find in cooked cauliflower or broccoli. Eastern Europeans often combine cooked Kohlrabi with cream, either in a soup or just as a dish on its own.