Category Archives: Kohlrabi

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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