Mom always said, “Eat your vegetables!” Just a few short years ago, kale took the food world by storm, going from a little-used garnish to starring on menus across the globe. Since then, chefs have tried to determine what the next must have vegetable will be.
Cauliflower had a moment, followed by Brussels sprouts, but this fall it looks like kohlrabi and carrots are winning the popularity contest. With their strange, knobby appearance and cruciferous vegetable health profile, chefs find kohlrabi weird and wonderful. Every part of the plant can be used: cube and roast the root, add the leaves to salads, and drop the stems into stir-fries.
Creative ideas such as kohlrabi vegetable chips and fries are a great way to experiment with less risk—they make great appetizers and bar snacks.
Carrots are a versatile vegetable that can be juiced, shredded into salads, puréed for soups, roasted with meats and/or potatoes, steamed with fish, and added to cakes and cookies.
Any way you cook your vegetables this fall, be sure to try kohlrabi and carrots in your kitchen. Get creative and try them in soups, salads, as an appetizer or make a delicious side vegetable for you main dish.