{pictured kohlrabi from Tom Noble’s Armstrong Valley Farm, Guerneville.)
It looks like sputnik but it’s good to eat.

Eat this strange vegetable raw and cooked
By Emily Horton (read more)

I’ve always had a soft spot for funny-looking vegetables, whether mutated (forked carrots, bell peppers with piggyback twins) or quirky by default (gnarly celery root). So, naturally, I was smitten with kohlrabi from the start.

Its exotic looks can be intimidating, to be sure. A member of the cabbage family, kohlrabi is prized for its bulbous stalk, which swells to peculiar proportions above ground, sprouting unwieldy, collard-like greens.

MicheleAnna Jordan is a fan as well.
“Kohlrabi, while not exactly maligned, is overlooked. I looked through a couple of dozen popular vegetable cookbooks by well-known authors and was surprised at how few even mention it. Those that do, for the most part, do so dismissively. “Use as you would use turnips,” they write and leave it at that.

This is neither fair nor helpful. Kohlrabi is delicious in its own right, and I find there is little overlap in the sort of preparations that flatter it and flatter turnips.

Kohlrabi is also quite healthy. It contains a good array of vitamins, significant amounts of calcium, phosphorus and magnesium, plenty of trace minerals and a good amount of fiber. There are just 36 calories in a cup of raw kohlrabi, which also includes two gram of protein. (read more for recipes)