Kohlrabi is a part of the cabbage family and is similar to a turnip. The taste of this vegetable is like a mix of cucumber and mild broccoli. It is a harder vegetable and is very crunchy. Kohlrabi can either be purple or green on the outside.
Choose kohlrabi that has firm globes. The globes should feel heavy for their size and be free of bruises or cracks. If you are planning on cooking and eating the leaves, make sure the leaves are green and not wilted.
Keep the kohlrabi globes in the refrigerator for up to ten days. When ready to eat, wash the globes under cool running water. For the leaves, wash under cool running water, wrap in a paper towel and place in a plastic bag. Refrigerate for up to three days.
Kohlrabi is an excellent source of Vitamin C which helps with immune system function and wound healing. It also has fiber to help keep you full and to help maintain bowel function.
- Eat kohlrabi raw with dip or hummus.
- Add diced or pureed kohlrabi or puree into soup.
- Roasted with other vegetables and seasonings for more vitamins and minerals.
- Try adding kohlrabi to your stir-fry for more vitamins and minerals.
- Kohlrabi can easily be steamed in the microwave.
- Add shredded kohlrabi to a coleslaw.
- Try grilling kohlrabi slices by lightly coating with vegetable or olive oil and placing on a medium heat grill.
- Add slices of kohlrabi to your salad.