Kohl Rabi, Turnips, Radishes, etc.

Kohl Rabi is a tasty root veggie.  Well, it's kind of a root - it actually forms a bulb above ground.  Some people describe it as a mix of turnip and cabbage.  If harvested during the colder months, it is sweet and juicy.  During the days leading up to summer, it can become more bitter, spicy and woody.  So, if you try it in late June or July and don't like it, give it another go in October or later.  The frost/colder temputure really brings up the sugar content of this veggie.

Turnips or kohlrabi or radishes or daikon radish or rutabaga:

A few ideas on how to use:
  1. We generally eat these raw.  The children, for some reason, prefer all members of the cabbage family raw.  This includes cabbage, kale, collards, kohl rabi, turnips, etc.  We peel the kohlrabi or turnip with a paring knife and then slice it and serve fresh with salt and sometimes a little lime which is squeezed on the slice. We generally don't peel radishes.  Depending on your spice preference, you can peel daikon radish.  If you don't, it will be spicier.  Which is generally OK after a frost but can be really overwhelming before a frost.  So taste it to see if you like it.
  2. You can include these in a combination with other root veggies for roasting.  Cut up all root veggies and toss in olive oil, salt and any other dry spice that you like and roast at 350 or 400 until they are fork-tender.  Turn a few times to brown.  Yum.
  3. You can cut up into 1/3" wide strips x 1/2" wide and sautee with your greens.  The root veggies add a bit of crisp texture to your greens.
  4. You can add to a pot roast.  These white root veggies, including radishes, daikon radish, rutabaga, etc. will absorb the flavor of the meat and impart a bit of their own flavor on the dish.  Again, it's a nice texture combined with meat - definitely comfort food.
  5. You can cube any of these veggies, par boil them until tender, drain and toss with a little butter and salt and serve as a side dish.
  6. For spicier root veggies, some people grate and combine with tuna fish or saute some and serve as a bed with fish.  It's not always horse-radish hot but can be.  Cooking will tone down the spice.
  7. Don't forget that the greens of all of these veggies are high in vitamin C.  All greens make a nice pesto - some spicier than others.  Radish greens are very tasty sauteed with a little butter and salt.  Try it, I think you'll like it.
 How to store:
All of these will store for months.  Remove the tops immediately and store separately in the fridge.  Place root veggies in a sealed plastic bag with a little moisture in the crisper.  Should keep for 2 months or more as long as they don't freeze.
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