Looking for something easy and delicious to do with the all the kohlrabi you’ve been getting in your CSA share this summer? This garlicky kohlrabi relish is just the ticket!
Kohlrabi. It’s one of those vegetables that you find primarily at farmers markets and in your CSA baskets. Knobby round balls with gangly stems and oversized leaves, they look a little like disastrously malformed broccoli.
Once you trim away the stems and leaves (try them in your next veggie stir fry) and peel off the tough outer layer, you’re ready to pickle. You can use kohlrabi in a variety of pickle applications, but I particularly like turning them into a shredded relish.
This is one of those preserves that is half pickle, half salad. A forkful or two alongside your favorite sausage is nice. Adding it to a cool soba noodle dish is really delicious. And it’s weirdly delicious in an egg sandwich.
If you can’t find kohlrabi, peeled broccoli stems have a similar density and flavor and can easily be swapped in.