Its name means “cabbage turnip” in German, and that’s what kohlrabi — more cabbage than turnip, in botanical terms — kind of looks like. This curious cool-weather vegetable, with its dense bulb and spiky leaves, remains a mystery to many Chicagoans. But that likely won’t be the case for long, given how frequently kohlrabi is popping up on menus around town. “It has a delicious flavor and texture, like a cross between a turnip, an apple, a parsnip, and a potato,” says Kevin McMullen, executive chef at cider pub the Northman. Below you’ll find his take on the versatile vegetable, along with four other tasty dishes from local spots.
![Tied House kohlrabi](/wp-content/archive/images/2018/0918/C201809-T-Kohlrabi-Tied-House.jpg)
Tied House
Thin ribbons of fresh kohlrabi, tossed with salt and olive oil, lend a pleasing bite to an elegant entrée of firm monkfish and barley in a bonito broth. $24. 3157 N. Southport Ave., Lake View
![Heritage Restaurant & Caviar Bar kohlrabi](/wp-content/archive/images/2018/0918/C201809-T-Kohlrabi-Heritage-Restaurant-and-Caviar-Bar.jpg)
Heritage Restaurant & Caviar Bar
At this cured-fish mecca, raw kohlrabi — shaved, then bathed in ice water to crisp it up — garnishes beet-cured gravlax, adding a delicate crunch to the silky salmon slices. $10 to $20. 2700 W. Chicago Ave., Humboldt Park
![Mott St kohlrabi](/wp-content/archive/images/2018/0918/C201809-T-Kohlrabi-Mott-St.jpg)
Mott St
Edward Kim juliennes kohlrabi for a refreshing spin on som tum (Thai green papaya salad), which he dresses with candied shrimp and a spicy fish sauce. $12. 1401 N. Ashland Ave., Wicker Park
![The Northman kohlrabi](/wp-content/archive/images/2018/0918/C201809-T-Kohlrabi-The-Northman.jpg)
The Northman
McMullen updates the pasty, a British pub classic, by stuffing it with blanched kohlrabi, along with other vegetables, and goat meat braised in tart cider. $12. 4337 N. Lincoln Ave., North Center
![Boka kohlrabi](/wp-content/archive/images/2018/0918/C201809-T-Kohlrabi-Boka.jpg)
Boka
Lee Wolen imparts a tangy accent to his tartare of dry-aged beef with kohlrabi prepared three ways: pickled, shaved raw, and fermented in a kraut. $18. 1729 N. Halsted St., Lincoln Park