IT’S kohlrabi SEA­SON

Rachael Ray Every Day - - Fast & Fresh -

This funky veg­gie (pro­nounced kohlRah-bee) looks kinda like a turnip on the bot­tom and kale on the top, and it tastes like broccoli and cab­bage. Kohlrabi is at its sweet­est dur­ing the win­ter, so now’s the time to get to know it from top to bot­tom.

BUY There are three col­ors of kohlrabi: white, light green, and pur­ple. You’re most likely to find the light-green va­ri­ety in the store, but the three kinds taste the same. Look for small bulbs, which are sweeter and more ten­der than big ones.

STORE When you get home from the mar­ket, cut off the stems and leaves to help the bulbs stay fresher longer. Wrap the bulbs tightly in plas­tic, and do the same for the stems and leaves. Stored this way, they’ll keep fresh for one week, maybe two.

PREP Just be­fore cook­ing, cut the stems from the leaves and peel the root end with a veg­etable peeler. Add the leaves to a salad, or cook them as you would kale or cab­bage.

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