Description

Kohlrabi may be a very pale green, white, or purple and covered with a  an edible skin. The flesh is sweet and crisp, with flavor slightly reminiscent of radish, while the stems and leaves taste like cabbage.

Evergreen Kale

• Baby Purple Kohlrabi

Pack Sizes

Nutritional Information

Preparing

Kohlrabi can be peeled before or after cooking, but the peel is easier to remove once the vegetable has been cooked. To eat kohlrabi raw, first remove the stems, then peel, take care to remove the fibrous layer just below the skin. Kohlrabi can be grated or cut into strips, cubes, slices or wedges.

Serving Ideas

Kohlrabi can be eaten raw or cooked. Raw Kohlrabi, it is delicious on its own, served with a dip or dressed in a vinaigrette; it also often appears in salads. Cook kohlrabi is served as a vegetable side dish, added to soups and stews, pureed or stuffed. It is also delicious steamed and sprinkled with lemon juice and melted butter.

Most herbs and spices blend well with the delicate flavor of  kohlrabi. When young and tender, it is prepared like turnips, for which it is a good substitute. The flesh is prepared much like turnip, while the leaves can be used like spinach. The leaves require very short cooking time and are delicious sprinkled with lemon juice and dollop of butter. Purple kohlrabi changes color during cooking.

Storing

Stored in a perforated plastic bag, kohlrabi will keep for about 1 week in the refrigerator. The leaves remain fresh for only a day or two and should be stored separately.

Freezing is not the best method of preserving this vegetable, as it alters its texture and in the case of pureed kohlrabi, its color.

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