Kohlrabi
Kohlrabi
A kohlrabi is a vegetable that is classified as a root vegetable, but grows above the ground. It is a “cabbage turnip”. It is sweeter, juicier, a crisper than a turnip. It can be pale green, purple, or white. The kohlrabi looks like a tennis ball that grows above the ground. It is covered in a thin edible skin. There are thin stems that grow off in all directions. The leaves are large and edible as well. The greens can be prepared like collards, or cabbage. The taste of kohlrabi is a cross between broccoli stems, and cucumber, and radishes. When choosing kohlrabi, choose bulbs that are smaller. It can be eaten raw or cooked. Kohlrabi is a good source of vitamin C and potassium. It also contains vitamin B6, folic acid, magnesium, and copper. The leaves contain vitamin A. Kohlrabies come into season in mid spring and are around to mid fall. Choose bulbs that are heavy for its size. Kohlrabi is best steamed, but it also fares well roasted. Flavors for Kohlrabi béchamel sauce butter cream hollandaise sauce lemon nutmeg parsley
White Kohlrabi Purple Kohlrabi
Indian Kohlrabi Fruit Salad with Curry Yogurt Dressing 1 to 2 bulbs purple or green kohlrabi 1 1/2 cups shredded green cabbage 1 1/2 cups shredded red cabbage 1/2 cup each raisins, and chopped, dried apricots 1/3 cup mayonnaise 1/3 cup plain yogurt 1 tbsp milk 2 tsp each curry powder and honey Cut off and discard the root end and all stems, and leaves from the kohlrabi bulbs. Wash and peel the kohlrabi. Cut into 1/4 inch cubes. combine with the cabbages, raisins and apricots in a large bowl and mix well. Mix the mayonnaise, plain yogurt, milk, green onion, curry powder and honey in a bowl. This can be used immediately, or allowed to mellow for 24 hours. Add the dressing to the vegetables. Toss gently to mix. Serves 6. © 2011 Chef Jennifer M. Denlinger All rights reserved Cite me: Denlinger, J. (2011, September 29). Kohlrabi. Retrieved from: FloridaChef.net
