Kohlrabi – Info and Recipes

kohlrabi

Kohlrabi was harvested recently and like other uncommon vegetables the question most asked was, what do we do with it? First, a little information; Kohlrabi is a member of the cabbage family. Its name is derived from the German Kohl (cabbage) and Rube or Rabi (turnip) because the swollen stem looks like a turnip.

The taste and texture of kohlrabi is similar to broccoli stems or cabbage hearts but milder and sweeter. It can be eaten raw or cooked. Small kohlrabi do not need to be skinned, but the larger ones definitely do.

Of kohlrabi’s two varieties the purple globe is sweeter and tastier than the apple-green.

Nutritionally, kohlarabi is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese. See complete Kohlrabi Nutritional Values from nutritiondata.com.

The following are some recipes I found featuring kohlrabi:

1) Pickled Kohlrabi

2) Kohlrabi-Mushroom Soup

3) Freezing Kohlrabi

4) German-Style Stuffed Kohlrabi

5) Roasted Kohlrabi and Butternut Squash

6) Spicy Kohlrabi

7) Avocado and Kohlrabi Salad

8) Creamy Kohlrabi Salad

9) Braised Kohlrabi

10) Mashed Kohlrabi

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One Response to Kohlrabi – Info and Recipes

  1. […] has to be one of the coolest looking vegetables around. It looks a bit alien-like and it has a great name. It is delicious too. It has a mild and refreshing taste, a bit like broccoli stem hearts (see my […]

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