Large Kossak Kohlrabi

1.5-2 pounds each, leaves off

Green kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling, and sautéing.

Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes, risotto, empanadas, or calzones.

In addition to steaming and boiling, Green kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat.

The leaves are also edible and can be prepared steamed or sautéed, similarly to kale or collard greens. Green kohlrabi pairs well with mint, dill, eggplant, bok choy, mushrooms, carrots, potatoes, apples, avocado, pomegranate seeds, lentils, and hazelnuts.

The green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.