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Kohlrabi

About: Kohlrabi, also known as the German turnip, is a member of the cabbage (Brassica) family. The name comes from the German Kohl (“cabbage”) plus Rübe (“turnip”) because the stem looks like a turnip. Despite its deceptive bulb, it is not a root vegetable. The taste of kohlrabi is similar to a broccoli or cabbage heart, but has a milder and sweeter flavor. The young stems and leaves are crisp and juicy-their flavor is mild and takes well to salad dressing. Kohlrabi can be boiled, roasted, mashed, and fried. It can also be stuffed, steamed, or added to soups.
Nutrition Facts:

Kohlrabi is a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.

Storage:

Store in the refrigerator wrapped in plastic for up to five days. The leaves should be removed and stored separately. They will last about 1-2 days in the refrigerator. To freeze, cut off the tops and roots of the bulb then wash and peel if necessary. The bulb can be cut into ½ inch cubes or left whole. Whole kohlrabi should be blanched for 3 minutes. Cool, drain then package.

Tips:

To prepare Kohlrabi, first remove the stems. If the Kohlrabi is young and small you will not need to peel the stems or bulb. Do not cut the bottom off! To steam, dice the Kohlrabi and place in about a ½ inch of lightly salted water. Bring the water and Kohlrabi to boil, then turn down to low and cook for 5 or so minutes. To stir fry, dice or chop and cook in oil with garlic for about 5 minutes.

Recipes:
Kohlrabi Slivers with Pea Shoots and Sesame Dressing Kohlrabi and Ham Gratin Kohlrabi and Apple Slaw Winter Salad with Lemon Yogurt Dressing