Kohlrabi
Kohlrabi is a brassica root (think turnip and rutabaga) and related to the cabbage family. It is available in green and purple varieties. Because it is commonly eaten in German-speaking countries, it is called a knol-khol, German turnip, although the name in German means cabbage turnip. It is also popular in northern Vietnam.
It is usually available in fall and early winter.
When selecting, pick kohlrabi that’s firm with no soft spots or cracks. Leaves should be bright green with no yellowing.
Peel the tough skin and underlying fibrous layer unless you plan to cook it until it’s soft, although it is usually eaten raw. Thinly slice the flesh with a sharp knife or mandoline.
The leaves can be eaten and should be removed from the root before storing to prevent the bulb from wilting. The bulb can be stored in a cool place for 6 weeks.
Leaves, rinsed and wrapped in a damp paper towel in a plastic bag, can be stored in the refrigerator for 3 days and are important sources of carotenes, Vitamin A and K and B complex vitamins. The leaves can be steamed, sauteed or used in smoothies. Stems can also be used.
One way to enjoy kohlrabi is to peel it, slice it, sprinkle with salt and eat it raw, treating the flesh like a sweet radish. Kohlrabies have similar taste and texture as a broccoli stem or cabbage, but milder and sweeter.
It can also be sliced thinly, sprinkled with olive oil, cooked in the oven and topped with breadcrumbs.
To make a soup, steam together cubes of celery root, potato and kohlrabi. Mash and add dill, a little horseradish, lemon juice and top with vegan sour cream.
Kohlrabi is an excellent source of fiber, has negligible fat and only 27 calories per 100 grams. The stem is rich in Vitamin C, a water-soluble vitamin and antioxidant. The stem is also a good source of B complex vitamins (important for metabolic processes), copper, calcium, potassium, manganese, iron and phosphorus.
Kohlrabi contains the phytochemicals isothiocyanates, sulforaphane and indole-3-carbinol, all of which protect against prostate and colon cancers.
Kohlrabi is a brassica root (think turnip and rutabaga) and related to the cabbage family. It is available in green and purple varieties. Because it is commonly eaten in German-speaking countries, it is called a knol-khol, German turnip, although the name in German means cabbage turnip. It is also popular in northern Vietnam.
It is usually available in fall and early winter.
When selecting, pick kohlrabi that’s firm with no soft spots or cracks. Leaves should be bright green with no yellowing.
Peel the tough skin and underlying fibrous layer unless you plan to cook it until it’s soft, although it is usually eaten raw. Thinly slice the flesh with a sharp knife or mandoline.
The leaves can be eaten and should be removed from the root before storing to prevent the bulb from wilting. The bulb can be stored in a cool place for 6 weeks.
Leaves, rinsed and wrapped in a damp paper towel in a plastic bag, can be stored in the refrigerator for 3 days and are important sources of carotenes, Vitamin A and K and B complex vitamins. The leaves can be steamed, sauteed or used in smoothies. Stems can also be used.
One way to enjoy kohlrabi is to peel it, slice it, sprinkle with salt and eat it raw, treating the flesh like a sweet radish. Kohlrabies have similar taste and texture as a broccoli stem or cabbage, but milder and sweeter.
It can also be sliced thinly, sprinkled with olive oil, cooked in the oven and topped with breadcrumbs.
To make a soup, steam together cubes of celery root, potato and kohlrabi. Mash and add dill, a little horseradish, lemon juice and top with vegan sour cream.
Kohlrabi is an excellent source of fiber, has negligible fat and only 27 calories per 100 grams. The stem is rich in Vitamin C, a water-soluble vitamin and antioxidant. The stem is also a good source of B complex vitamins (important for metabolic processes), copper, calcium, potassium, manganese, iron and phosphorus.
Kohlrabi contains the phytochemicals isothiocyanates, sulforaphane and indole-3-carbinol, all of which protect against prostate and colon cancers.