In with the kohlrabi, which is becoming popular with U.S. chefs
Subscriber content preview. or Sign In
[Kohlrabi is a good source of vitamin c]
It looks more like a dinosaur than a vegetable. But kohlrabi–hiding inside jagged, armored skin–is likely to be this year’s trendiest new food.
Kohlrabi (pronounced coal-raw-bee) is a pale green or purple bulb that sprouts multiple stalks of dark green leaves; both bulb and leaves are edible. The bulb is crunchy and slightly sweet, with the tang of a radish.
Though little known in the U.S., this veggie is popular around the world. In Nepal, Tibet, northern India and China, kohlrabi is often pickled with a mixture of spices and oils and enjoyed in large quantities with bread and yogurt.