Kohlrabi, broccoli's UFO-looking cousin, is all over the markets these days--Kira's selling it at her Union Square Stand, Evolutionary Organics. Because it's a brassica, it gains sweetness with cool temperatures--which means it can only get better, come November! The swollen stem, peeled and sliced, tastes delicious raw (when fresh) or cooked in stir-fry. I have a few in my garden, and here's what I whipped up.
Simple Steamed Kohlrabi
1. Remove leaves, root and skin of purple or white kohlrabi. Slice.
2. In a pan, saute some onions. Add 1" of water with vegetable stock cube, or, if you have it, just add 1" of veggie stock. Add kohlrabi slices. Let steam until just tender (but not mushy).
3. Drain water. You can eat it as is, or season with your favorite steamed-veggie sauce (nama shoyu or braggs, for example).
Don't the leaves look like Red Russian kale? Yes, they're cousins, too! The taste of kohlrabi is sweeter than kale, however--and certainly nothing like brussel sprouts, another family member.
