Eating more vegetables seems to be on everyone’s “to-do” list. We know how critical it is to get our greens, but sometimes we get sick of the same old veggies like broccoli or squash. Thankfully spring is almost upon us which means a greater variety of produce! We were asked to write for the March issue of Fort Worth Texas Magazine and we chose to write about some unusual spring vegetables that you can incorporate into your favorite comfort food dishes. How great does that sound?
In our article, we talk about three different unusual spring vegetables you can try, but in this blog post I wanted to introduce you to kohlrabi! I bet many of you have never heard of it. My grandmother actually grew these in her garden, so at a young age I was exposed to more uncommon produce. What is kohlrabi exactly? It’s a turnip-like edible stem. It can be eaten raw (like in this recipe) or cooked. I love this veggie because it has a mildly sweet, crispy texture which makes it great for salads, soups and coleslaw.
The leaves are also very nutritious because they are packed with vitamin K and B-complex.
Kohlrabi, Apple and Radish Coleslaw
Ingredients:
-Kohlrabi, cut into matchsticks
-Apple, cut into matchsticks
-Radishes, cut into matchsticks
-One shallot, very thinly sliced
-Green and Red Cabbage,
-Olive oil
-Fresh lemon juice
-Salt and pepper
Directions:
I purposefully didn’t specify how much of any ingredients to use, because this recipe leaves the amounts up to you, based on how much you want to make. Mix the kohlrabi and apple matchsticks, (both peeled or not) with the shallots, radishes and cabbages. Mix desired amount of olive oil and fresh lemon juice. Season with salt and pepper.
Hopefully you see how easy it is to add some unusual vegetables to one of your favorite comfort foods. So don’t be afraid to step outside of the typical produce aisle! You can find kohlrabi at the local farmer’s market, Central Market or Sprouts starting in March and April.
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