If you like cabbage, look for local producers who are selling kohlrabi at your farmers market. When you see this strange looking bulb (they are in season right now), do not pass them by. They resemble cabbage in taste (they are sweeter) and turnips in texture. This spring vegetable is rich in Vitamin C. The best bulbs are 3-4” in diameter.
Kohlrabi does not need to be peeled, but if it seems a little tough , the bulb can be peeled with a sharp paring knife.
Here are 4 ways to use kohlrabi
Roast them in the oven
Slice them into matchsticks and add to salads
Bake them into thin salty chips
Slice the crunchy, sweet vegetable and eat it as is
Salted Kohlrabi Chips
Be sure to use fresh kohlrabi straight from your local farmers market for the best results.
Very thinly slice peeled kohlrabi. Toss the slices with olive oil and season lightly with salt. Arrange chips in a single layer on a baking sheet. Bake until crisp and are a deep golden in color (35-60 minutes), rotating the baking sheet every 15 minutes.
Transfer chips to a paper-towel-lined plate and season with salt to taste.