Kohlrabi – What is it and How to Cook It
If you’ve ever picked up a kohlrabi at a farmers market and wondered, “What is this?”, you’re not alone. We have you covered.
What is Kohlrabi?
A Kohlrabi is a biennial vegetable (a vegetable that takes two years to complete its biological lifecycle) and is the same species as your favorite vegetables like cabbage, broccoli, cauliflower, kale and brussels sprouts. Kohlrabi is high in vitamins and minerals, is low in fat, calories and sodium and has high levels of anti-inflammatory vitamin C.
What does kohlrabi taste like?
Kohlrabi has a crisp, crunchy texture that is hard not to love. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures.
How do I know if a kohlrabi is ripe?
When shopping, look for a solid bulb that is around three inches in diameter or less with healthy green leaves. The larger kohlrabi has a thicker peel resulting in less flavor. Keep in mind, the green variety is most common but kohlrabi also comes in purple.
How do I store kohlrabi?
Storing kohlrabi is easy. Keep it in your crisp drawer in your refrigerator and the bulb will last for weeks. It’s recommended to prepare the leafy greens sooner as they don’t keep as long as the bulb.
How do I prepare and cook kohlrabi?
Kohlrabi is a versatile vegetable. Including its long, leafy greens (which are high in iron), every part of kohlrabi can be eaten raw or cooked. Slice or shred it to eat it raw and toss into your favorite salad. Take it to the next level and roast cubed kohlrabi to make into fritters, toss into a stir-fry or add into a curry.