Kohlrabi

(Picture courtesy of pressebereich Dehner at flickr.com.)

Not surprisingly, not a lot of people I talk to are familiar with Kohlrabi.   It’s a pretty strange plant in appearance, and the part we eat is a green nutty growth that sprouts just above ground level, surrounded by not too attractive big leaves that we don’t eat.   It looks like something wrong with a stalk, almost like a tumor.

With that said, the nut or apple as you may call it is quite crunchy and has a good flavor.

If you want to try cooking it, this is simple and doesn’t ruin it.

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

I found out by visiting the butterfly garden at the Smithsonian that it attracts butterflies, and I have one planted in the flower bed for them to visit.

If you haven’t  tried it, you may have to grow it yourself, as I have yet to see it in stores.