Food Focus - Kohlrabi

Kohlrabi tastes like a sweet turnip with a bit of a radish tang. Grate kohlrabi raw into salads, or make a coleslaw like this Kohlrabi slaw:

• 1 1/2 lbs. kohlrabi, peeled and shredded (about 4 c)
• 2 medium carrots, shredded
• 2 tbsp minced onion
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp each chopped fresh dill & chopped fresh parsley
• Black pepper to taste

1. In a bowl, blend onion, sour cream, mayonnaise, dijon mustard, lemon juice, dill, parsley and pepper.
2. Add kohlrabi and carrots and toss to coat. Serve, or chill 1 hour before serving. Enjoy!

Or, make Steamed kohlrabi with lemon butter:

• 1 bunch kohlrabi
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp minced frash parsley
• salt and pepper to taste

1. Trim kohlrabi, but do not peel. Steam over simmering water, covered, 40 minutes or until tender.
2. Cool slightly, then peel and chop.
3. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes.
4. Add kohlrabi; toss to coat. Season with salt and pepper. Serve and Enjoy!

You can also add sliced or cubed kohlrabi to hearty soups, stews, or a mixed vegetable stir-fry; mash cooked kohlrabi, mix with cooked potato, form into patties, and fry in butter. Try raw kohlrabi, thinly sliced, alone or with a dip. Peel kohlrabi and eat it raw like an apple.

Kohlrabi offers generous amounts of vitamins A and C, and emphasizes the minerals potassium and calcium. It's high in fiber and contains only 40 calories per cup.