» Jump to recipes using Kohlrabi as an ingredient
Kohlrabi is a member of the brassica family. Kohlrabi has a long stalk and large leaves. The base, or root, is eatable. Kohlrabi is a strange looking veggie, it has been compared to a spacehip. Eating Kohlrabi raw tastes similar to a radish, and cooked it tastes similar to broccoli.
- Preparation-Kohlrabi can be baked, boiled, sautéed, braised, roasted, eaten raw, and even microwaved. When cooking kohlrabi it is best to peel it after the cooking process, it has a very tough skin.
Kohlrabi comes in purple and pale green.
Refrigerate in a loose plastic bag and store in the refrigerator for up to 2 weeks.
Vitamin C, potassium
Kohlrabi: Originated in northwestern Europe – most likely in Germany. The word kohlrabi literally translates to “cabbage turnip.” This name is very appropriate as kohlrabi is a member of the cabbage family but has a large edible bulb that resembles that of an alien. However, unlike the turnip, kohlrabi is not a root vegetable. The large bulb is actually part of the stem, not the root system. It comes in two main varieties, white and purple. Tiny bulbs do not need to be peeled before eating but the size at which we harvest does! Kohlrabi is related to cabbage, broccoli, kale, cauliflower and Brussels sprouts and happens to be a great source of vitamin C and potassium.
I love Kohlrabi shredded in replacement of cabbage in cole slaw. KOHL-slaw! Yum 🙂
Or Kohlrabi Hash Browns…
Recipes Using Kohlrabi
Bibimbap is a wonderful way to enjoy CSA ingredients of the season, as it’s very flexible depending on what’s in season. Sizzling rice topped with delicious combinations of meat and veggies, an egg and distinctly flavorful sauce in a stone hot pot (optional but recommended) is really something special. The only two pantry ingredients that you might need are Gochujang (available at Asian Markets or well-stocked supermarkets) and sesame oil, and you’ve got yourself a party!
Kohlrabi is an ingredient that some people struggle with, “what do I do with this?” Kohlrabi makes an amazing slaw. It is crisp and pairs well with carrots. Throw on a simple dressing…go ahead, try this one.
This one is a quick and fresh way to enjoy your local ingredients. If you have a spiralizer, or a penchant for cutting a matchstick julienne, this is the recipe for you! It calls for agave syrup, but I believe honey would work as well!