How to Prep and Cook Kohlrabi (a.k.a. That Weird Alien-Like Veggie)
Kohlrabi is a crunchy, juicy vegetable with a texture that lands smack-dab in the middle of apple and potato. Both the hardy winter variety and the smaller spring and summer varieties are protected by a thick, inedible skin. Use a sharp knife to peel away the skin before preparing.
Kohlrabi can be simmered, roasted, boiled and mashed, or sautéed, like any root vegetable. Spring and summer varieties, which come in both vibrant purple and pale green, are also excellent eaten raw, in salads.
Kohlrabi and Apple Salad with Caraway. Photo: Hirsheimer & Hamilton
Eat it Raw