Did you ever wonder about that crazy-looking round veggie you see at the Market? Kohlrabi (also known as German Turnip) is a cruciferous vegetable related to cabbage, cauliflower, and Brussels sprouts and has the same wonderful health benefits.
It’s great raw in salads and slaws, but next time you fire up the grill for your favorite summer meats, cook up this tasty accompaniment on the side burner. You’ll be glad you did!
Sauteed Kohlrabi with Onions and Cream
recipe from Martha Stewart Living
- Cubes of peeled kohlrabi
- Thinly sliced white onion
- Unsalted butter
- Finely shredded kohlrabi leaves
- Heavy cream
- Salt & Pepper
- Grated nutmeg
Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
Cook’s Note: According to Epicurious, the different colors of kohlrabi have no appreciable difference in flavor or texture. It is thought that the purple variety has cancer-fighting properties due to the anthocyanins in the skin and leaves. The flesh is ivory in color like the green and white varieties.
I’m thinking this would also be wonderful with salmon or other fish. And I love that you use the leaves as well. Less food waste and even more health benefits! Check out this recipe from our archive for Shaved Raw Kohlrabi & Arugula Salad with Chunky Garlic,