Kohlrabi is the version of the cabbage family that produces thickened stems as its major food offering. (The fresh leaves are also edible, like kale or collards.) I love to plant the purple variety Kolibri (Johnny's Select Seeds) because it is fun. It looks like an alien from outer space. It also seems to have a fine quality. In kohlrabi, that means a mild, slightly nutty taste and fibrous material limited to a little near the base.
As I reported before, seeds were started March 20, and the seedlings placed in the cold frame April 12. I was too busy to record the day they were planted into the row but I would guess it was the first week of May. Now suddenly they are huge! It is so satisfying to harvest the fruit of my efforts. Now to find good ways to use it.
Conventional recipes based on Anglo/American tradition are not very inspiring. They begin with cream sauce and end there. Here's what James Beard (American Cookery) had to say about it: "This is rather a bastard vegetable...to me it is a mystery why people really care for it...Mrs. Rorer felt that kohlrabi was more nutritious than turnips and that it was pleasant served with Hollandaise sauce." He mentions cream sauce "gauge one per person" and also serving it with melted butter. For an updated version, see this from the New York Times.
The way I have usually begun serving it is peeled, sliced, cooked until tender in minimal water, then with butter, salt and pepper. We consumed three for two people without any effort last night. It is mild but has a pleasant distinct nutty flavor. I expect that I will use it in a gratin before the season is over, probably with onions and some of my frozen roasted red pepper.
But where it really comes into its own is with pickling. I found a recipe that apparently originated with Shepherd's Garden Seeds that worked very well a couple of years ago. It makes a fresh delicious pickle that can be served as a side dish. This year I'm also going to try the Chinese version in which kohlrabi is subjected to a short-term fermentation and seasoned with ginger, garlic, and hot pepper.
1 1/4 c water
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon dill seed
1 teaspoon mustard seed
1/4 teaspoon red chili flakes
Note: the original version of this recipe called for two carrots. I found that this made it into carrot and kohlrabi pickles instead of the other way around, so reduced to one carrot. The carrot itself is very good in this treatment and provides color, but to me the point is the kohlrabi.