Kohlrabi

 

Brassica oleracea var. gongylodes

Similar veggies:

Turnips

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A quick introduction

Kohlrabi is an odd looking bulb-shaped vegetable with a crunchy texture and a taste reminiscent of cabbage and turnips. The bulb is either pale green or deep purple, and has long green or purple stems and leaves, which (when fresh) can be eaten cooked like kale. The bulb itself should be thoroughly peeled and can be eaten cooked, although we prefer it raw.

Storage

Kohlrabi stores best if you take off the leaves. Keep in the vegetable drawer of the fridge.

Season

Spring till the end of fall

Suggestions for preparation

To clean kohlrabi, remove the leaves and save them for other preparations (if you like), such as sautéing them or adding them to soups. Use a vegetable peeler or knife to remove the kohlrabi's tough outer layer. Then you can proceed to cut it up and prepare it as you like. Add it to salads or coleslaw by shredding it, cube it and toss it in oil for roasting. Kohlrabi can also be used in soups, just sauté it with some onions, add potatoes and some stock and blend when everything is tender!

Recipes

See this link for Ottolenghi’s kohlrabi recipes, for example a kohlrabi and lime salad and a kohlrabi tempura.

See the third recipe for a shiitake and kohlrabi kimchi

Add kohlrabi to this Minestrone soup

 
Roots & TubersMilo Buur