Served cold, it adds a pleasing crunch and mild spicy note to salads. But not only that, the kohlrabi leaves are very spicy and aromatic. The weirdly cylindrical shape, the skinny arms — what is this stuff? Here's how to freeze blanched kohlrabi: Divide the kohlrabi into portions that are suitable for your purposes, and pack into freezer-safe bags or containers, trying to leave as little air inside as possible. Kohlrabi tastes mildly like broccoli with just a hint of cabbage…As a remarkable source of vitamin C, kohlrabi hleps your body absorb iron…A half-cup of kohlrabi offers 245 grams of potassium, 25 I.U. Toss into soups, stews or stir-fries. Keep it simple. Just peel away the outside thick skin first. All parts of the kohlrabi can be eaten, both raw and cooked. Like other cruciferous vegetables, it can be roasted in the oven, like in this recipe for Roasted Kohlrabi with Buttered Hazelnuts, sliced into raw matchsticks for a crisp Kohlrabi, Apple, and Mint Slaw or Mizuna Salad with Kohlrabi and Pomegranate Seeds, or baked into salty Kohlrabi Chips. ENJOY!Â. Says Brad, "I always recommend buying organic from a farmers' market for the freshest and most tasty specimens." But sometimes you just want to live a little.  Bake until the fries are golden brown. The possibilities are endless! Kohlrabi; Equipment; Cutting … A vegetable peeler won’t cut it here. Stir-Fried Warm up the oil. However, like many, many vegetables, you can steam it, roast it, grate it for a slaw, stir-fry it, or throw it in a soup. It’s too thick. Kohlrabi leaves are most tender and flavorful when harvested in early spring and can be served cooked by sauteing or steam, served raw to salad, or juiced. You want the foliage to be young and tender. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. To do that, first slice off the top and bottom so it sits flat on your cutting board. Roasted with only salt, pepper and oil, this vegetarian side dish couldn’t be easier or more delicious! If you’ve ever wondered how to cook Kohlrabi, and thought it might be daunting, this recipe is the place to start. https://www.foodnetwork.com/.../recipes/2016/07/what-do-i-do-with-kohlrabi This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. Tip: If your goal is maximize kohlrabi's health benefits derived from its high vitamin C content, you'll want to eat your kohlrabi raw as cooking is known to destroy vitamin C. Also eating kohlrabi together with foods that contain vitamin E is a smart move as vitamin C and E are known to work synergistically. It's his responsibility to supply the kitchen with ripe produce, protein, and pantry staples year-round. Cut into thick sticks. Toss into soups, stews or stir-fries. All parts of kohlrabi including the stem and leaves can be eaten as they contain a significant amount of nutrients. Because it’s CSA day! Harvesting kohlrabi is very straightforward.  Who knew! How do you eat them? Kohlrabi is equally tasty raw or cooked. You also can: Eat kohlrabi raw or cooked. Tip: If your goal is maximize kohlrabi's health benefits derived from its high vitamin C content, you'll want to eat your kohlrabi raw as cooking is known to destroy vitamin C. Also eating kohlrabi together with foods that contain vitamin E is a smart move as vitamin C and E are known to work synergistically. It’s too thick. Kohlrabi is fine with bunnies, given that they only have the greens and its bulb. However, like many, many vegetables, you can steam it, roast it, grate it for a slaw, stir-fry it, or throw it in a soup. Swiss chard & kohlrabi with lemon sauce. Kohlrabi is in the same family as mustard and close relatives with cabbage, cauliflower, broccoli, kale and Brussels sprouts.  The bulb went into the compost bin. Asked by Wiki User.  I would say it is the perfect blend between broccoli complemented by the sweetness and texture of an apple. Do you cut up the big ball part, or the leaves, or what? Use the leaves within a few days, but the unpeeled bulbs will last for weeks. Combine olive oil, garlic, salt and pepper in a large bowl. But what exactly do you DO with it, and what does it taste like? Bake on a cookie sheet at 375ºF for about 20 minutes, flipping halfway through. Cut the kohlrabi bulb in half, then into quarters. They end up being almost like braised collard greens but much sweeter. Made into fritters. You can also make fritters with grated kohlrabi (recipe below). Because I get bored. Brad keeps the both the leaves and the bulbs in the fridge; the leaves go in a sealed zip-top plastic bag, the bulbs are stored loose. Well, the answer is in the affirmative! Raw Kohlrabi Slices with Hummus Slice into chips about 1/4″ wide. This is when the vegetable’s flavor will be the best. Watch closely. Kohlrabi is heavy, and should feel more like a baseball in your hand—less like a Nerf ball. Overview Information Kohlrabi is a vegetable that is similar to cabbage, broccoli, cauliflower, kale, collard, and Brussels sprout. Toss the kohlrabi in olive oil and sprinkle with salt and pepper before eating. Without a doubt, my favorite way to eat kohlrabi is raw. Your pet can only eat a small amount of this veggie because it is high in phosphorus content. of vitamin A, 43.4 milligrams of vitamin C, 11.3 micrograms of folic acid, 16.8 mg of calcium and about 10 mg of choline. Ad Choices. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip. Lucky for us, kohlrabi isn’t alien at all but a delicious addition to summer salads and slaws.  Dip in your favorite hummus! It tastes like a radish without the spiciness and is every bit as crunchy. I'm thinking of growing some kohlrabi in my veggie garden this year, just because I love the way it looks. Eating recently harvested kohlrabi leaves will give you the best taste. It tastes like a radish without the spiciness and is every bit as crunchy. Kohlrabi left in the garden for a long time will become extremely tough and unpleasant tasting. Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale. Raw kohlrabi bulbs can be chopped or grated into a salad or … Ingredients Required. Find kohlrabi recipes at www.riverford.co.uk/recipes. Register to get answer. I’ve always thought that kohlrabi looks like an alien spaceship. … It can be eaten raw or cooked. You also can freeze kohlrabi! Check back here at our From the Market column to see what Brad picked up and, of course, to get some cooking inspiration of your own. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures. Any Kohlrabi lovers out there?  Add to the dressing to the veggies and enjoy a healthy slaw! Recipes you want to make. M.H. Posted on June 24, 2015 in Blog. Luckily, harvesting kohlrabi is incredibly simple. The takeaway: Try it out. Use the sharp tip of your chef’s knife to cut out the inner core from each quarter of the kohlrabi. Chop the leaves into pieces and saute in a cast iron skillet with olive oil, sea salt and pepper to taste, until soft and wilted- about 4 minutes. It produces a swollen stem that has a broccoli or turnip type flavor and can be steamed or eaten fresh. Kohlrabi is called out because it's easy to grow—many farmers plant it—but until recently, it hadn't infiltrated mainstream grocery store shelves. 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