We’re always on the lookout for the next "big thing," and when it comes to food, fruits and vegetables are where it’s at. Kale and acai have become common household words, but what about kohlrabi? 

Kohlrabi is part of the cabbage family. It is juicy, crisp and slightly sweet, with a hint of peppery heat similar to that of a radish.  

Kohlrabi can be roasted, pureed, grated for fritters, stuffed and baked or eaten raw as a slaw or in salad. It is high in vitamins C and B and is just 36 calories per cup. Find kohlrabi at specialty food stores or farmers markets. 

Here are recipes to introduce you to this vegetable.

Kohlrabi and Cabbage Salad
4 bulbs kohlrabi, peeled and shredded
3 cups shredded green cabbage
1 Granny Smith apple, cored and julienned
1/3 cup dried cherries
1/4 cup sunflower seeds
1/4 cup coarsely chopped dill
1/4 cup extra virgin olive oil
3 tablespoons pure maple syrup
Zest of 1 Meyer lemon
Juice of Meyer lemon
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Be sure to use only the juicy, crisp portion of the kohlrabi and discard the fibrous peel.  

In large serving bowl, combine kohlrabi, cabbage, apples, cherries, sunflower seeds and dill. 

In small jar with tight-fitting lid, combine remaining ingredients; shake to blend thoroughly.  

Pour dressing over salad and toss to coat. Let sit 

20 minutes before serving. Serves 8.

Approximate nutritional information, per serving: 160 calories, 9 g fat, 1 g saturated fat, no cholesterol, 80 mg sodium, 20 g carbohydrate, 5 g fiber, 13 g sugar, 3 g protein 

Kohlrabi and Carrot Bisque
3 carrots, cubed 
2 bulbs kohlrabi, cubed 
2 medium potatoes, cubed
1 large onion, quartered
1 head garlic, peeled
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon parsley
3 tablespoons olive oil
Salt and pepper, to taste
3 cups low-sodium chicken broth, divided
1/2 cup heavy cream
Grated Parmesan cheese (optional)

Preheat oven to 450 degrees. Combine all vegetables and herbs, toss with olive oil and season with salt and pepper.  

Spread evenly on two baking sheets and roast 15-20 minutes or until tender.  

Puree vegetables in a blender with 1 cup broth. Blend until smooth.  

In large pot, simmer puree, remaining broth (use less broth for a thicker soup) and cream. Serve hot with cheese if using. Serves 4.

Approximate nutritional information, per serving (not including salt to taste or optional Parmesan): 420 calories, 23 g fat, 9 g saturated fat, 40 mg cholesterol, 160 mg sodium, 49 g carbohydrate, 10 g fiber, 9 g sugar, 10 g protein

Kohlrabi Home Fries
2 medium kohlrabi
2 to 4 tablespoons grapeseed oil, as needed 
1 tablespoon semolina (a type of wheat flour), or more as needed 
Salt and pepper, to taste 
Garam masala, to taste, or seasoning of choice

Peel bulblike stem of kohlrabi, being sure to remove all the fibrous parts to get to juicy crisp portion of stem. Cut into sticks about 2-by-1/2-inches in size. 

In large skillet, heat oil. Place flour in large bowl and season with salt and pepper if desired. Quickly toss kohlrabi sticks in mixture to lightly coat. 

Carefully add kohlrabi to skillet in batches to avoid overcrowding. Cook 2-3 minutes on each side or until golden brown, turning just once. 

Drain on paper towels and immediately sprinkle with garam masala or other seasoning. Serve hot. Serves 5.

Approximate nutritional information, per serving (based on 4 tablespoons oil and not including salt to taste): 120 calories, 11 g fat, 1 g saturated fat, no cholesterol,10 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 1 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.