What the heck is a Kohlrabi? We get that question a lot. Oddly shaped and underrated, we are hoping to bring the kohlrabi back in style.
*Kohlrabi is in the Brassica family (more commonly called the cabbage family), along with vegetables such as broccoli, kale, Brussel sprouts to name a few.
*The name comes from the German for “cabbage” and rube/rabi (Swiss German variant) for “turnip”.
*Tastes like broccoli stems or a cabbage center, but much sweeter.
*The leaves are edible, use as you would any other greens.
* It is the most commonly eaten vegetable in Kashmir. And who doesn’t want to be more Kashmirian?
* It grows above ground.
* The bulbous part is actually a “swollen” stem.
How to Store-
Snip the leaves and place in a plastic bag with a damp paper towel. Bulb can be stored for 1-2 weeks in the fridge. For best results keep in plastic bag in a fridge drawer.
To freeze, peel kohlrabi, cut into 1/2 inch thick discs or half-circles, and blanch for 2 minutes in boiling water, then submerge in cool or icy water. When the pieces are dry, throw into a freezer friendly Ziploc, squeeze as much air out as possible, mark it with the date, and freeze. Good to throw in soups later in the winter. Will keep for 3 to 5 months.
How to prepare-
Peel the outer flesh and eat the inner flesh raw or cooked.
Check out our website for more kohlrabi and other recipes.