Kohlrabi is related to the cabbage. The name comes from German word Kohl meaning cabbage. The small kohlrabi bulbs have a taste and texture much like broccoli stem but a bit milder and sweeter. Larger bulbs can taste like radish.
To store Kohlrabi remove leaves and stems. The leafy stalks are edible and should be kept. The leaf and stalk can be used much like kale or collard greens. The leaves should be used within a few days but the bulbs can be stored for several weeks in fridge.
Kohlrabi offers a great variety of vitamin C as well as potassium, fiber and vitamin B6, They also contain anti cancerous compounds.
Kohlrabi can be enjoyed raw by simply cutting in wedges and eat them for snacks with dip or soy sauce. Kohlrabi also goes great and gives a bite to salads and slaws. Chop it up and add to soups and stews or boil and share in mashed potatoes. Roastin kohlrabi results in a very sweet dish. Simply peel the bulbs cut in wedges, toss with oil, season with salt and roast in hot oven til brown and tender.
No comments:
Post a Comment
I love comments so if you have a minute leave me your thoughts on the above post