Summer is the time for kohlrabi to shine

Peeling skin of kohlrabi

If there was an award for the strangest-looking vegetable, I am certain kohlrabi would come very close to winning it. You’ve likely seen it, sometimes in the produce aisle and often at your summer farmers market or in your CSA [community supported agriculture] box.

I first came across this odd-looking cruciferous as a teenager in Strasbourg, France. I told my mother that there was no way she was going to get me to eat that ugly thing. Boy, was I wrong! It tasted like the sweetest, most fragrant cauliflower I had ever tried. I have been a fan ever since and seek it out whenever and wherever it is available, especially since it’s both tasty and versatile.

One word of advice before we get started: That outer skin is quite tough, so be sure to peel it really well.

Get the Recipe: Kohlrabi Puttanesca

Kohlrabi Puttanesca

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