Some foods are neglected, but truly deserve a place on the discerning diner’s plate. Besides turnips, which are seriously maligned, kohlrabi is surprisingly unknown. It’s a very refreshing, crunchy raw crudite or a mellow cooked vegetable.

Kohlrabi is an alien-like bulbous vegetable that comes in multiple colors. It’s a member of the brassica family (like broccoli, brussels sprouts, cauliflower, kale, etc.). The inside is typically white or green, and the outside can be green, white, or purple. Technically, it’s grown for the stem, but you can eat the leaves just like you would any other leafy green. Actually, the name come from German for cabbage-stem, a botanically accurate designation.

There are many ways to eat it.

  • Try using it cooked as a lower calorie substitute for potatoes or, raw, as a new flavor instead of celery.
  • I enjoy just peeling, slicing and eating plain but it’s also good with a range of dips
  • Add it to broth-based and pureed vegetable soups.
  • Roast it!
  • Slice thinly, boil it, and top with a little cream and cheese. Bake until browned and bubbly.
  • Add it to a grated mixed vegetable salad or slaw.
  • Regardless of how you choose to prepare, it will be a great addition to your diet. About 1/2 cup raw kohlrabi has over half your daily needs of vitamin C and 2.5 grams of fiber (about 10% of what you need) for a mere 18 calories. It is a also a good source of potassium, magnesium, folate, copper, manganese, vitamin B-6, and thiamin. Seriously, a nutritional bargain! Anyone looking for nutrient dense foods or a natural source of hydration with electrolytes should take one home and slice it open.