One of my colleagues brought in a huge organic kohlrabi bulb from Vermont. This was my first encounter with the vegetable, but as I have already found, it’s wonderful; crunchy, crispy, and versatile.
If you’re looking for an inexpensive, healthy, and simple dinner try sautéing small chunks of kohlrabi, sweet potato, and chopped mushrooms with olive oil in a skillet. Once fully cooked through, sprinkle with dried garlic, drizzle with sesame oil and soy sauce, and add a splash of sriracha sauce. Stir well and top vegetables into a bowl of quinoa, squeeze lemon and you have a delightful, filling, and delicious dish!