• Erin Boukall

Farm Fresh Feature: Kohlrabi

As a part of a collaboration with Hidden Valley Garden, I've developed these recipes to highlight some of Alberta's homegrown veggies. When you are faced with trying to figure out what to do with an unfamiliar ingredient, a little nudge in the right direction is always helpful. The recipes I have been developing have all been aimed at showcasing the versatility of the produce.

Kohlrabi is an unusual looking vegetable! It is one of those ingredients that unless you've already worked with it, it can be a bit intimidating. Like, what the heck is it?! It's another member of the brassica genus (cauliflower, kale, cabbage, broccoli, collard greens, kohlrabi, rutabaga, mustard, bok choy, turnips, and brussels sprouts). This vegetable can be found in shades of pastel green and a beautiful deep purple. Both colours need to be peeled prior to eating as the skin is quite tough. The leaves are also edible! The flavour is similar to a mild radish or broccoli stem, with the bulb having the texture of crunchy jicama. Kohlrabi is commonly eaten raw as crudité/vegetable sticks or used in slaws. It is also delicious when cooked, and can be cooked similarly to potatoes. This vegetable is also known as the "cabbage turnip" or a "German turnip". So, what can you do with it?! Have a look at the recipes I've come up with to highlight kohlrabi...




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