Recently, I’ve seen recipes that use kohlrabi, but I don’t know what it is. It looks like it’s related to the potato. Is it expensive? —A.R., East Point, KentuckyKohlrabi is that elusive vegetable that remains a mystery to most folks. Although it resembles a potato, it actually grows aboveground. The name kohlrabi is German (kohl meaning cabbage and rabi, turnip). The taste is a blend of cabbage, turnip, water chestnut and artichoke.
To prepare kohlrabi, peel the outer fibrous layer and boil or steam either whole or halved for 15-30 minutes or until tender. Kohlrabi is also wonderful served uncooked. Peeled and cut into sticks or slices, it can be served with dips or spreadable cheese. Look for kohlrabi at bargain prices during the summer months.