I was walking through my favorite veggie market, Gentiles in Newtown Square, when I saw a bunch of crazy looking spiky, green bulbs with thick stems and huge leaves. I had to buy them. What I bought was kohlrabi. Kohlrabi lives in the same cruciferous family as cauliflower, broccoli, and Brussels sprouts but it doesn’t get the attention it deserves. It’s crunchy and juicy with a mild flavor somewhere between a turnip and broccoli. You can steam it, roast it, puree it, shred it. Eat it cooked or add it raw to a salad. I cut it into the shape of French fries, tossed it with some olive oil, added a little salt and pepper and roasted it on a sheet tray for about 20 minutes. My husband said he liked it more than regular fries!

Kohlrabi has a stellar nutritional resume. Since it’s one of the cruciferous darlings, it’s packed with cancer-fighting antioxidants but it’s also low in carbs, rich in potassium and fiber and 1 cup has close to 100% of your daily requirement of vitamin C. Kohlrabi must be peeled because its outer skin is very tough. I recommend using a sharp knife rather than a vegetable peeler. I shredded it for this fritter recipe. The appearance and texture of the shredded kohlrabi reminded me of a Granny Smith apple; crisp and juicy.