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WHAT DOES IT TASTE LIKE? The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. Even though both the leaves and stems are edible, Kohlrabi is sometimes sold without the tops. The bulbs are more flavorful and tender when small and have a hint of radish and cucumber flavors. Purple Kohlrabi tends to have a slightly spicier flavor. WHEN IS IT AVAILABLE? Kohlrabi is aailable year-round with peak season in June and July. WHAT DO I DO WITH IT? Choose smooth, unblemished tubers. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Cut the leaves from the tubers and refrigerate separately in plastic bags. The Kohlrabi will keep up to a week or more and the leaves for several days. WHAT IF I WANT TO CREATE A TABLETOP CENTERPIECE/DISPLAY? Create a display using a variety of roots and tubers including: Cassava, Daikon, Ginger, Gobo Root, Jicama, Galanga, Celery Root, Fennel, Leeks, Malanga and Taro Root. (That is IF you can find these items. I can only find 4!) HW DO I PREPARE IT? Rinse and pat dry with paper towels. Cut off top and remove any stem at base. Peel, removing any visible fibers under the peel. Kohlrabi can be enjoyed raw or grated, cubed or thinly sliced, then boiled or steamed.
NUTRITION FACTS Serving Size 1 cup (135g): Amounts Per Serving: Calories 36; Calories from Fat 1; Total Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 27 mg; Total Carbohydrates 8 g; Fiber 5 g; Sugars 4 g; Protein 2 g . WHERE CAN I GET IT IF MY GROCER DOESN'T HAVE IT? Some major web sites are: - Buy Fresh Kohlrabi at Melissa's Farms - Buy Kolhrabi Seeds at Burpee and Gurney's - Kohlrabi Growing Information at The Gardeners' Network
Serves 4
4 small kohlrabi, peeled -- julienned Cool kohlrabi and carrot in boiling salted water over medium-high heat for 4-5 minutes or until tender. In a small bowl, combine thge honey, pecans, lemon juice, lemon zest and chives, stirring to mix well. Set aside. Drain vegetables and trasnfer to a serving bowl. Pour honey mixture over all, tossing gently to coat well. Top with butter, sprinkle with a little nutmeg and serve immediately. Calories 126; Sugar Carbs 0g; Total Carbs 20 g; Fat 6 g; Sodium 38 mg; Cholesterol 20g; Protein 3 g; Fiber 6 g
In his words: "Peel the kohlrabi and sautee in bacon drippings. Mash, add a little salt, a teaspoon of sugar and a little butter, the crisp bacon bits, and some heavy cream. Not real heart healthy, but WOW is it ever tasty. Depending on my mood or the dinner, I'll add a tad of nutneg and/or apple."
- Peel, slice thinly and combine it with chervil, capers, lemon juice and EVOO. - Peel, cut in strips and saute in EVOO 5 mins. add broth amd cook covered for about 20 minhutes. Remove cover, season with S&P, and evaportate the liquid. NAVIGATING THE What Do I Do With" pages: - NEW FOR MAY! Cherimoya[Back to the Front Page]
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WHAT DOES IT LOOK LIKE? Kohlrabi is also called Cabbage Turnip. It is a tuber that develops in the stem just above ground level. Kohlrabi is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and rounded. Firm stems with large leaves branch out evenly at all angles.