Kohlrabi is a German word that means "cabbage turnip." This green or purple vegetable is a brassica, like cabbage, broccoli and cauliflower. Kohlrabi can be eaten raw or cooked. It tastes sweeter and milder than the inner part of a broccoli stem.

Here’s a simple way to cook and enjoy this often-overlooked vegetable found at the Lenexa Farmers Market.

Recipe source: Better Homes and Garden Cook Book (tested and submitted to the Lenexa Farmers Market by Jill Stuart)

Ingredients

4 small kohlrabi (about 1 pound) – remove leaves, peel to remove woody fibers, and cut into ¼” julienne sticks (3 cups)
1 medium carrot, cut into 1/8” julienne strips (1.5 cups)
¼ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon snipped chives or parsley
2 teaspoon honey
1/8 teaspoon pepper
1 tablespoon butter

Directions

Microwave: In a 1.5-qt casserole dish, cook kohlrabi, carrot and 1 tablespoon water on high for 7–9 minutes, until slightly tender. Drain excess liquid.

In a bowl combine lemon peel, lemon juice, chives or parsley, honey and pepper. Pour over the hot kohlrabi. Add butter and toss to coat.