Featured vegetable: The Kohlrabi

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.

Quick facts:

*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.

Try it Raw, Roasted, Baked, Mashed, Pickled, Sauteed, or even Fried (we know, we know, we aren’t “officially” recommending the latter, but it sure looks good!)

Check out our website for more kohlrabi and other recipes.


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3 thoughts on “Featured vegetable: The Kohlrabi

  1. Melissa says:

    Thank you for this information! This was the one item in this week’s share that I’ve been a little intimidated by. It’s so interesting to know that it is “Kashmirian”… I have an indian dish that I’ve been making that needed a vegetable to break up the heavy flavors. A little roasted Kohlrabi might just be the thing!

  2. Justine says:

    I’ve also curried it. http://ahalfbakedlife.blogspot.com/2010/10/not-quite-nostalgia-kohlrabi-curry.html … and I used it raw in two salads during the last pickup. The first one is here: http://ahalfbakedlife.blogspot.com/2012/05/csa-opening-karma-and-bok-choy-salad.html … I’ll be posting the other this week (though it goes with broccoli, which isn’t really in season yet).

  3. I had never made or eaten kohlrabi prior to the first week’s share… and now I’m hooked! After playing around with some recipes, here’s the one I came up with that everyone in our house LOVES… Roasted Kohlrabi with Asiago: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2134114&ff=1


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