all about kohlrabi
This funny-looking vegetable is akin to a turnip in its mild, sweet taste, though in truth it’s a member of the cabbage family. The name comes from a German word meaning “cabbage turnip.” Healthful kohlrabi is brimming with vitamins C and A, calcium, magnesium, iron and fiber. It’s delicious cooked or eaten raw.
at the Stand
Look for small kohlrabi, with bulbs no more than three inches in diameter, because they have the best flavor. The bulbs should feel firm and heavy for their size. Kohlrabi can be white, green or purple in color. If the greens are still attached, be sure that they are fresh-looking and tender.
how to store
Store your kohlrabi in a plastic bag in the refrigerator. The bulbs and stems will keep for a week or more. If the kohlrabi has leaves, remove them and store them in a separate plastic bag wrapped in paper towel. They’ll stay fresh that way for a day or two.
The most important thing to know about kohlrabi is that you have to peel it. The sweet, crisp flesh lies beneath a thick, tough, outside layer. Raw kohlrabi is delicious in salads, as a relish or as a crunchy accompaniment for dips. Steaming is the best method for cooking kohlrabi. Cut it into quarters, rounds or matchsticks. Kohlrabi leaves are delicious sautéed just like kale or turnip greens.
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