Kohlrabi Pakora

Kohlrabies are the oddballs of the cabbage family. Not odd for their color—they come in pale green and purple. Not odd for their shape—they’re round. So what makes them odd? Their globe-shape, reminiscent of root vegetables (think turnips) and tubers (think potatoes), are actually plump stems that grow just above the ground. The leaves are edible too but often missing as they are trimmed away before they reach the produce aisle.

Kohlrabi, the German name for this vegetable, sounds exotic but it simply means “cabbage turnip”. Its name in northern India, monj-hakh, gives credit to this plant for its two edible parts: monj meaning round and hakh meaning leafy.

When shopping for kohlrabies, choose the ones that are firm to the touch and no bigger than 3 inches in diameter. These are the young, tender ones. Larger kohlrabies are often woody. If you find small ones with the leaves attached—bonus! Store the leaves separate from the stems. Wrapped in damp paper towel then placed in a plastic bag, the leaves will keep in the fridge for 3 to 4 days. Place the globe-shaped parts in a separate plastic bag in the fridge. They will keep for several weeks but are best when used within a week.

Kohlrabi’s flavor is similar to broccoli stems only sweeter. Young kohlrabies are delightfully crisp and crunchy, often as juicy as an apple, and tender enough to eat raw. If they’re young and tender, there’s no need to peel them. Kohlrabies shred perfectly for slaw. Dice small or cut into matchsticks for vegetable salads. To cook, use delicate methods such as steaming or braising and keep cooking time brief.

Prepare kohlrabi leaves any way you would prepare dark leafy greens such as kale or spinach. A simple method is to chiffonade the leaves and then sauté lightly in olive oil with garlic and red pepper flakes.