Unfortunately kohlrabi is one of those underrated vegetables you can find relatively easily (if you know where to look), yet not a lot of people know what it is. Unless you live in Kashmir, where most households serve kohlrabi for dinner several times a week.
I grew up eating kohlrabi, even love it raw. The crisp, juicy flesh makes a terrific salad, when mixed with julienned carrots, crumbled feta cheese, drizzled with olive oil, lemon juice, sea salt and sprinkled with poppy seeds.
I can't remember a time when buying kohlrabi at the grocery store didn't generate and ad hoc meeting of all cashiers, management and whoever else was willing to put in their two cents' worth. They can never agree on what kohlrabi actually is or how much they're selling it for. Strange, since this veg is so versatile and cheap, not to mention delicious.
I first made this dish with turnips, found the recipe on the Gourmet magazine website (R.I.P). It's quick and satisfying, and can also be made with carrots and parsnips. Serve with creamy yogurt mixed with some grated lemon rind and drizzled with extra virgin olive oil. The poppy seeds are a must!
Find the recipe here.