Last week we talked about one of the top food trends for 2015. In case radishes aren't your cup of tea, this week we bring you another foodie forecast for the New Year: kohlrabi. Kohlrabi is also called a turnip cabbage, which makes sense because it looks a little like both. Although the following nine recipes feature the kohlrabi root, its leaves are also edible. And if you need extra incentive to eat healthier this year and try some kohlrabi, well, great news: it's not only low in calories but also an excellent source of potassium and a good source of vitamin C and fiber. Are you ready to dig in?
If you belong to a CSA and wondered, upon finding kohlrabi among your haul for the week, what the hell you're supposed to do with it, then make fritters! Check out this great recipe for fritters and a lovely yogurt dill sauce from Blooming Glen Farm. It uses the purple variety of the root vegetable.
How about some curry in a hurry? With a prep time of 10 minutes and cooking time of 30, this recipe from Tasty Kitchen gets five stars.
The New York Times featured this gorgeous recipe for risotto, which is just a creamy bowl of comfort perfect for these cold winter nights.
This recipe for kohlrabi soup from Tahny Cooks is certainly delicious and hearty, but it does call for sausage and heavy cream. If you want to keep things on the low-calorie side of the spectrum, consider using low-sodium vegetable (or chicken) broth, substituting the heavy cream with plain Greek yogurt, and leaving out the sausage (you can also use vegetarian sausage, such as Tofurky Italian sausages, which are nice and spicy).
You need not wait until spring to make Lazy Sunday Cooking's recipe for stir fry, which also makes use of the entire kohlrabi, leaves and all. Just look at how gorgeous it is. We want seconds already.
Kohlrabi and bok choy pizza, anyone? Well, check out this mouthwatering recipe from the Local Kitchener.