Looking at the above pictures, you would think that these are potatoes. These are actually kohlrabi.
All About Kohlrabi
Guide to Buying and Using Kohlrabi
By Molly Watson, About.com Guide
Kohlrabi usually means the crispy crunchy bulb with a great flavor that combines the earthy sweetness of cabbage with a bit of the sharp bite and heat of turnips and radishes. Most kohlrabi bulbs are a pale green and sold without their leaves attached, but purple varieties are seen at some markets. They both have a slightly alien-looking quality about them.
How to Buy & Store Kohlrabi
I like to buy kohlrabi at farmers markets where they are often sold with their leaves still attached. There are two reasons for this: first, you know the kohlrabi is fresh; and second, the leaves are delicious, just like kale.
Look for small bulbs of kohlrabi—about 3 inches in diameter or less—for sweeter, more tender flavor. Larger kohlrabi bulbs tend to be woody, but their thick and fibrous peel can be cut off to reveal a tender crunchiness within.
Although I buy kohlrabi with leaves attached whenever possible, they do need to be removed for storage (just like with beets, turnips, or carrots). Cut off the leafy stalks (you can use the leaves as you would kale orcollard greens, use them with a few days) and scrub kohlrabi bulbs clean, wrap loosely, and refrigerate until ready to use. Fresh kohlrabi will last up to several weeks in the fridge.
How to Use & Cook Kohlrabi
Kohlrabi is delicious raw. Cut into wedges and crunch them for snacks, use with creamy dips, or give them a simple drip or two of soy sauce. Kohlrabi also adds bite and crunch to salads and slaws—slice thinly or shred.
Kohlrabi can be chopped and added to soups or stews, or boiled and added to mashed potatoes or other mashed root vegetables.
Kohlrabi can also be roasted: cut them into wedges or chunks, toss with a bit of oil, sprinkle with salt, and roast in a hot oven until brown and tender.
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ingredients
5 kholrabi
4 tbsp of olive oil
1 tbsp balsamic vinegar
oregano
paprika
salt & pepper to taste
4 cloves of garlic
1/4 cup of bread crumbs
1 tbsp grated parmesan cheese
(any other spice you like)
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Preheat your oven to 375*
Clean, peel and cut the kholrabi into strips
In a bowl, whisk olive oil, vinegar, crushed garlic, oregano, paprika and salt and pepper to taste
Other herbs and spices that you like can be added or substituted
Coat the kholrabi pieces in the oil mixture
Spread the coated kohlrabi in a single layer on a baking dish, sprinkle with parmesan cheese and breadcrumbs and put them in the oven
The cooking time will depend on the size of your pieces (usually from 25-40 minutes)
Halfway through, turn the kohlrabi, sprinkle more cheese and breadcrumbs and return to oven
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