Often eaten raw, this cruciferous vegetable's bulbs can also be softened by cooking
Pale green or purple, with leaves sprouting sporadically from the bulbous stem, kohlrabi looks like something you might find in the depths of the ocean or on another planet. It’s not a very popular vegetable, perhaps because of its gnarly appearance, but there’s no reason to be afraid if you come across it at the farmers market or in your CSA box. One taste and you just might fall in love. Kohlrabi is a word borrowed from German that is a mashup of kohl and rübe .
Kohlrabi’s neutral taste means it’s versatile enough to go into just about any savory dish you can think of. But if you’re looking for a head start, here are a few recipes that put kohlrabi to good use.Kohlrabi tastes sweeter and milder than most cabbages. It assimilates the flavor of whatever is incorporated into the recipe and can be cooked like a potato: boiled, steamed or roasted, mashed, creamed and buttered, but most people have it either raw or slightly sauteed.
Meanwhile, rinse the lentils and sort through them to remove any stones that may be present. Stir the lentils into the boiling water, reduce the heat to medium-low and simmer until they are just tender, 20 to 25 minutes. Drain and transfer to the refrigerator to cool completely, about 1 hour.
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