The market · Vegetables · Northern and Central Europe, South Asia
Kohlrabi
A swollen brassica stem that sits above the ground like a small satellite — crisp, juicy and sweet, tasting of cabbage heart and radish.
crisp · sweet · radish-like
Goes with
Knowing it
- Where to buy
- No bigger than a tennis ball — big ones go woody — with fresh leaves still on; they cook like kale.
- A little history
- In Kashmir, kohlrabi and its leaves are cooked with mustard oil and asafoetida as monji haakh.
- Worth knowing
- Peel away the fibrous layer under the skin; it's thicker than it looks. Raw, shave it thin and salt it for a few minutes so it turns supple, then dress with something sour.
