Summer is here and so are the local farmers markets! You don’t know how excited I get at this time of year. All of the possibilities of fresh, new, local produce right here just a short walk from my home. Last week I discovered something new – purple kohlrabi.
When researching this plant I discovered that Kohlrabi was first cultivated on a large scale in Ireland in the mid-1700s and then later in England. I imagined my Irish ancestors prepared it in many ways such as steamed, boiled, mashed, and cubed in soups and stews.
Purple Kohlrabi may appear to be a root but in fact, it is the enlarged stem of the fast-growing plant with its leaves growing directly from the bulb. Purple Kohlrabi's color is contained in the skin only, once peeled it reveals the same ivory flesh as its more common green counterpart. The preferred size for eating Purple Kohlrabi is roughly two to three inches in diameter. Larger bulbs are ideal for other preparations, such as stuffing. The smaller bulbs are tender and mild, with a sweet taste. The flavor of Purple Kohlrabi is often likened to crisp broccoli stems with a hint of radish and the texture of an apple. Purple Kohlrabi has a juicy consistency, and is said to be a bit sweeter than the green variety. I definitely tasted the broccoli stem flavor.
The purple pigment in the skin and leaves of Purple Kohlrabi comes from the presence of anthocyanins, which are cancer-fighting compounds. The pigment is only present in the skin and leaves, lined with purplish-red veins, so therefore the cancer-fighting benefits are mostly present in the leaves of Purple Kohlrabi. Kohlrabi is high in vitamin C and a good source of both fiber and potassium. The nutrient-dense tuber also contains high amounts of phosphorus, magnesium, calcium and iron. Kohlrabi, like other cruciferous vegetables, contains anti-cancer phytochemicals and is considered beneficial for good health.
Purple Kohlrabi can be prepared using almost every method of preparation, raw or cooked. I peeled the Kohlrabi’s skin, after removing the greens and stems. Then steamed and pureed it with steamed cauliflower. I used the greens in a smoothie the next day, just like you would use spinach, kale, or beet greens.
Raw kohlrabi can be shredded for salads, slaws or mixed with flour and egg for fritters. Julienned kohlrabi can be added to salads or cut into larger matchsticks for crudité. Cut kohlrabi into chunks to add to soups and stir-fries. Steamed kohlrabi can be added to any number of dishes, from omelets to pasta or rice dishes. Kohlrabi can be baked, braised and roasted like home fries or French fries.
Kohlrabi can be kept in the refrigerator for several weeks when kept in perforated plastic. Some recommend removing the greens from the bulb prior to storing. Kohlrabi can be preserved by blanching and freezing.
Purple Kohlrabi is available year-round with a peak season in the early spring. Our local farmer told me that this was the first time they have grown it, and after preparing it, I’d absolutely buy it again. Can't wait to see what I discover this week at the Farmers Market!