By Sari Huhtala
As a child we loved to pluck fresh veggies and fruits from the family garden and eat them right on the spot. One veggie, in particular, stands out in my memory, perhaps due to the nostalgia of waiting patiently as my father carved off a chunk and handed it to us to nibble on. That veggie, I would discover over 40 years later, was kohlrabi. Since our first language was Finnish I didn’t know all of the English names for the vegetables thus somehow this German turnip (nauris in Finn) fell off my radar, until a friend reintroduced it to me a few years ago.
Eaten raw or cooked, its slightly sweet taste is reminiscent of a mild cabbage with a hint of broccoli. You can eat the whole plant, including the greens, and its crazy full of vitamin C.
You can steam, mash, boil or bake kohlrabi, or toss it into soups and stews. An easy way to enjoy it is cut into ¼-inch thick rounds and sautéed in olive or coconut oil, lightly seasoned with salt and pepper.
You can also grate it into salads, along with the leaves, or just eat it raw with veggie dip.
Sari Huhtala, publisher of Alive+Fit Magazine, has been navigating a healthy path for her three now adult boys, for over 20 years, and has over 20 years experience as a personal trainer and wellness advocate.