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This week’s Vegetable Box Feature: Kohlrabi, don’t let its unusual appearance scare you, it’s delicious!

Did you know?

  • It’s also known as a German Turnip
  • It tastes like a mild version of broccoli and has the texture of an apple
  • This plant is generally grown for the bulb; however, the greens are also delicious & nutritious
  • Kohlrabi is filled with fiber, Vitamins A, C & K. It also contains copper, iron, calcium & rich in antioxidants
  • Although it may look like it, this crop is not a root vegetable – the main part of the plant grows above the surface

Fun Fact

  • Its unique name is derived from the German word for cabbage (kohl) and turnip (rabi)

Where to Store it?
Remove the leaves and stems from the bulb. Store this bulbous stem in the crisper of your refrigerator. Once you peel them, eat them right away.

No matter which way you choose to enjoy your kohlrabi, you’ll want to start by peeling and discarding the tough, outer layer. Then, slice them into rounds on a mandoline, cut tiny matchstick pieces or dice them into cubes and get ready to enjoy!

How to Use:
You can eat them raw (delicious with dip or in slaws/salads) to enjoy their crunchy lightness, or cook (roasted/sauteed) them to soften the texture and intensify their sweetness.


Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Created by:
The Modern Menu by Kim Kushner

A delicious & light addition to your Easter celebrations.


  •     4 medium bulbs kohlrabi*
  •     3 cups shredded green cabbage
  •     1/4 cup dried cherries
  •     1/4 cup sunflower seeds
  •     1/4 cup coarsely chopped fresh dill
  •     1/4 cup extra virgin olive oil
  •     3 tablespoons pure maple syrup
  •     Zest of 1 lemon
  •     Juice of 2 lemons
  •     1 garlic clove, minced
  •     1/4 teaspoon kosher salt
  •     1/4 teaspoon freshly ground black pepper

* only have 2 kohlrabi? The recipe is delicious adjusted by half.


1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

Kohlrabi Fritters

Created By: Lindsay D. Mattison

It makes a fantastic appetizer or side dish to shredded pork or chicken.


  • 1lb kohlrabi, shredded (about 3 medium kohlrabi)
  • 1 TBSP fresh herbs (optional)
  • 2 eggs  beaten
  • 3/4 cup flour
  • Pinch of kosher salt and pepper
  • Avocado oil (for frying)
  • Greek yogurt or sour cream (for serving)


Step 1: Make the batter
Start by placing your shredded kohlrabi in a fine mesh sieve and pressing it to remove any excess water*. Place the drained kohlrabi in a medium bowl with the fresh herbs (if using), eggs, flour, salt and pepper. Mix until a soft, sticky batter comes together.


Step 2: Pan-fry
Meanwhile, heat 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is shimmering, scoop 1/4-cup dollops of batter into the hot oil. If you prefer larger fritters, use a 1/2-cup scoop! Cook the fritters until they’re browned on both sides, flipping halfway through, about 5 minutes on each side.

Step 3: Enjoy
Remove the fritters to a paper-towel-lined plate, or hold them warm on a sheet rack in a 200°F oven. When you’re ready to serve, top each fritter with a dollop of Greek yogurt or sour cream. They’re best served when piping hot, but they’re also tasty when served cold the next day.


* The more water you remove, the better the fritters will be, so really try to wring them out if you have the time!


Roasted Kohlrabi
Created by: Spruce Eats

A delicious side dish for your favourite protein.


  •  1lb kohlrabi, about 2 bulbs
  •  2 tsp olive oil
  •  Sea salt, to taste


1. Preheat oven to 375°F. Trim the kohlrabi by cutting off any stray stems and peeling the bulbs to reveal the tender, creamy white flesh. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it.

2. Cut the peeled kohlrabi into evenly sized wedges or chunks.

3. Place the chunks in a roasting pan and drizzle with olive oil. Toss to evenly coat the kohlrabi. Sprinkle with sea salt to taste.

4. Roast until the kohlrabi is tender, with plenty of browning on the edges, or about 30 minutes. Serve hot or warm.

Serving: Delicious on its own, but some fresh herbs or a drizzle of balsamic vinegar will bring out even more of its natural flavor. A sprinkle of Parmesan cheese is also a delicious finish to this dish.

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