May 31, 2020
Kohlrabi and Turnips
By Linda Dansbury

These are 2 of my favorite spring veggies - they are both equally delicious plain as a snack or sliced into salads for crunch. Use along with, or instead of carrots and celery with your favorite dips or hummus. They are great shredded as components for cole slaws - check out Asian Style Cole Slaw recipe on this site - it is one of my favorites and great for cookouts because with no egg or milk based products, you don't have to worry about it spoiling quickly.

They are equally delicious cooked up and make delicious side dishes. Try the Asian Turnip Green and White Saute. The greens are so delicious and this recipe sweetens the turnips by caramelizing them. I really like this recipe served along grilled chicken, fish or pork.

A really interesting and delicious way to cook the kohlrabi is by making it into fries - Kohlrabi Fries - perfect for accompanying your favorite burger! And kids will love them. Check out this site for additional recipes.

Use the greens separately as additions into soups and stews, saute them and add to a frittata, or saute with oil and/or butter, some chopped fresh garlic, chili flakes if desired, and cook until as tender as you like. Top with a squeeze of lemon juice, toasted breadcrumbs, or grated cheese - so yummy!

Both of these wonderful veggies are in the same family as broccoli and cauliflower, and are very nutritious! To store them, it is best to separate the greens from the bulb and store separately. I like using large Tupperware (showing my age) or other good quality plastic containers to store greens - a towel placed on bottom of container captures excess moisture preventing rotting, and the container traps moisture inside - plus you use it again and again. For the bulbs, I usually do store in plastic bags, which I rinse out and reuse as well. The greens are best used within a few days and the bulbs will keep for at least 2 weeks.