Kohlrabi is a descendant of the wild cabbage. Its taste and texture closely resemble that of a broccoli stem, but is milder and sweeter. It can be eaten either raw or cooked. (Read more on Wikipedia.)
Preparation
First, cut the stems off and peel the outer later of the bulb. Dice the bulb into uniform chunks and cook by roasting, boiling, steaming, or sauteeing.
Here are 5 Easy Ways to Cook Kohlrabi!
Storage Tips
Remove leafy stems, then store kohlrabi in a sealed plastic bag in the refrigerator.
Nutrition
Kohlrabi is very high in vitamin C and is also a good source of potassium, fiber, and vitamin B6. It also contains phytochemicals such as indoles, which are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables as well. (Read more from the American Institute for Cancer Research.)
Seasonality
Jun, Jul,
Recipes
Butter Braised Kohlrabi
Butter-Steamed Kohlrabi and Mushrooms
Classic German Kohlrabi
Creamy Kohlrabi Carrot Soup
Curried Red Lentil Kohlrabi and Couscous Salad
Curried Tofu, Eggplant, and Kohlrabi with Green Jasmine Rice
Greek-Style Kohlrabi Pie with Feta and Dill
Kohlrabi and Apple Slaw
Kohlrabi and Bok Choy Fried Rice with Fried Garlic
Kohlrabi and Bok Choy Pizza
Kohlrabi and Potato Gratin
Kohlrabi-Bacon Pie
Kohlrabi Carrot Fritters with Avocado Cream Sauce
Kohlrabi Curry
Kohlrabi Home Fries
Kohlrabi Risotto
Kohlrabi Soup
Kohlrabi with Radish and Spring Onion
Lemon Sunchoke and Parsnip Soup
Polenta With Braised Root Vegetables
Purple Slaw with Cabbage and Kohlrabi
Quinoa-Stuffed Kohlrabi over Lemon-Rosemary Bechamel
Roasted Kohlrabi
Root Vegetable Gratin
Shepherds Pie With Sweet Potatoes
Stir-Fried Rice Noodles with Kohlrabi and Basil
Trusted Roasted Root Vegetable Recipe