Kohlrabi
Kohlrabi, also known as German turnip, is a cruciferous root vegetable. It belongs to the Brassica, or mustard family and is related to cabbage, broccoli, and cauliflower. It has long leafy stems and a round bulb that’s usually purple, pale green, or white. It’s always white and yellow on the inside. Kohlrabi Facts
Kohlrabi’s taste and texture are like those of broccoli stems and cabbage, although it’s slightly sweeter. Kohlrabi Flavor
Kohlrabi is an excellent source of Vitamin C and B6, potassium, and fiber. Kohlrabi Nutrition
To prepare kohlrabi, start by removing the stems and leaves with a knife. Chop them up into pieces if you plan to add them to recipes. Next, use a paring knife to peel the skin on the kohlrabi bulb. Even though it’s edible, it tends to be tough, so most people prefer to remove it. Finally, slice the kohlrabi into pieces of your desired shape and size. You can also grate kohlrabi with a cheese grater or turn it into “noodles” with a spiralizer. Enjoy kohlrabi raw or cooked. It can be boiled, sautéed, roasted, or grilled. The bulb is widely used in salads and soups but can also be roasted or sautéed. Its leaves and stems are slightly crunchy, and you can cook them similarly to collard greens. Kohlrabi Cooking
Recipes