Kohlrabi: A Childhood Favorite

Growing up, my mom grew lots of kohlrabi, also know as German turnips, in her garden, and I loved eating them raw. They are part of the cabbage family, taste slightly sweet and are crisp (if they are fresh). I also liked them cooked; my mom usually sautéed them, and that’s what I did with the ones I bought.

I don’t find kohlrabi often at the Farmers’ Market around here, but when I do, I always buy some. The ones I picked up on Saturday were rather large, but I got lucky and they turned out to be crispy, tender and slightly sweet.


Sautéed Kohlrabi

Ingredients

• 3 kohlrabi
• Oil
• 1 small onion
• 1 garlic clove
• 1/4 cup vegetable broth
• salt
• pepper
• dried dill

I started by cutting the bottom and the top off and peeling each kohlrabi all around with a knife.


Next, I cut each in half and sliced the halves. Kohlrabi taste great just like this. But I was going to cook them for dinner; well, okay, I did eat my fair share raw…

• Next I sautéed some onions and garlic in a bit of oil and then added the kohlrabi.
• After a few minutes, I added 1/4 cup of vegetable broth, lowered the heat and simmered the dish for about 20 minutes. The kohlrabi are done when they are slightly soft but still have some “bite” to them.
• I finished the dish by seasoning it with a bit salt and pepper and sprinkled it with some dried dill:

Servings: Four
Prep and Cook Time: 25 minutes

Besides eating kohlrabi raw or sautéed, you can also mash them after cooking them first.

Questions: Have you ever had kohlrabi? If so, do you like them? Do you like cabbage? What’s your favorite vegetable from the cabbage family? I love cabbage, and one of my favorite ways to eat it is as kimchi!

Be well,
Andrea