Kohlrabi
recipe below
It may look like an alien spaceship or a turnip on life support, but don’t be afraid to try this odd-looking vegetable.

Why Eat It
Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables. Often referred to as "cabbage turnip," kohlrabi is a cruciferous vegetable and contains important phytochemicals such as indoles, sulforaphane and isothiocynates as well as vitamin C. Indoles are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables, including broccoli, Brussels sprouts, cabbage and cauliflower. These plant compounds are not destroyed in cooking, and cooking may actually increase the bioactivity of indoles. A favorite of Asians, Eastern Europeans and Germans, kohlrabi is also a good source of potassium.

The kohlrabi is a globe-shaped swollen stem (not a root) from which spring large leaves. The bulbs are either green or purple. The kohlrabi has delicious leaves (remove stems) that are tender and excellent in salads or stir-fried. The whole peeled kohlrabi can be added to braised dishes and stews. The bulb-like stem is similar to a turnip in flavor and is naturally sweet and can be eaten raw or steamed or shredded into soups and salads. The flesh of the bulb is juicy and crisp with a beguiling sweetness similar to that of an apple, with a hint of piquancy associated with radishes and baby turnips. The origin of this tasty, crisp vegetable is currently unknown, however, plant historians estimate that it goes back to at least to the Roman Empire. Kohlrabi is a versatile, nutritious staple food throughout Asia and Eastern Europe, and it is finally becoming more known and enjoyed in the U.S.

Varieties
There are green and purple varieties of kohlrabi. Purple kohlrabi tends to have slightly spicier flavor. Look for newer hybrids rather than the older ‘Purple Vienna’ and ‘Green Vienna’ which tend to get pithy and tough with size.

Availability
Available year-round, with a peak season in June and July.

Shopping
Generally, if shopping for kohlrabi in a supermarket, you should choose small or medium sized kohlrabies (less than 3" in diameter) without bruises, soft spots, cracks or signs of yellowing on the leaf tips. The larger size bulbs tend to be tough. However, if you are growing your own or have access to a farmers' market, don't shy away from the larger kohlrabies. There are several new varieties out there that remain incredibly sweet and tender, although they may be quite large. For all kohlrabi, regardless of size, make sure the bulb is firm and the leaves are not wilted.


Kohlrabi and Carrot Salad
1 1/4   pounds kohlrabi, peeled and shredded*

2       large carrots, peeled and shredded
1/2      red bell pepper, seeded and diced
1/2      cup scallions, chopped

Dressing
 2   tablespoons olive oil
 2   tablespoons cider vinegar
 2   teaspoons fresh dill, or more to taste -- chopped
 2   teaspoons sugar
1/4   teaspoon cumin
1/2   teaspoon mustard powder
 to taste salt and pepper
1/3 cup plain yoghurt, drained or Fage Classic Greek yogurt (already strained)

In a large bowl, combine salad components.

In a small bowl, combine oil, vinegar, sugar, cumin, mustard, salt and pepper. Stir in the yoghurt, and whisk the ingredients to blend them well.

Pour the dressing on the salad, toss the ingredients well, cover the bowl, and refrigerate the salad for about 2 hours before serving it.

Servings: approximately 6

NOTES:
* Toss raw shredded kohlrabi with 1 tablespoon kosher salt in sieve set over a bowl. Let stand 30 minutes or more, tossing occasionally. Drain kohlrabi, rinse lightly, and then spin dry. This way your strips stay firm after the dressing is added (they can even be prepared a day in advance).

Drain the yoghurt by placing it in a fine mesh strainer over a bowl. Let stand in refrigerator for about an hour.