Kohlrabi Tips and Recipe
What is kohlrabi, and how do you eat it?
Great question!
Kohlrabi is in the brassica family like broccoli, cabbage, kale, and Brussel sprouts.
We grow two varieties – green and purple, both have a white inside.
The taste is so good, but hard to describe…
Mild, slightly sweet flavor with a refreshing subtle crunch.
Similar to other brassica vegetables, it has good amounts of vitamins A and C, and minerals potassium and calcium.
Today I read “kohl” means cabbage, and “rabi” means turnip.
This makes sense because you can eat kohlrabi raw or cooked like you would cabbage, turnips, or even like a potato.
Do you like coleslaw? Grate the bulbs and make coleslaw with kohlrabi instead of cabbage.
Steam it (whole or sliced) and drizzle olive oil, lemon juice, and top with fresh dill.
Cube it and add it to soups, stews, or stir-fry.
Mash cooked kohlrabi and eat like mashed potatoes, or fry it in patties.
So many options!
Our favorites are below…
Our Favorite Ways to eat it:
We love it raw.
We usually peel it and eat the inside, but the outside is edible too.
When we make hashbrowns we use the entire bulb. (We don’t peel it.)
Click here for the recipe: Kohlrabi Hashbrowns
Samuel, age 12, likes these so much he’ll harvest his own and make them himself!
He’s actually made them more times than I have. 🙂
The greens are edible too! Cook them like you would kale or other greens.
Storage:
Store the bulb and the greens separately. The bulb will last for ~1 month refrigerated in a bag.
Wrap the leaves in a damp towel and keep in the hydrator drawer of your refrigerator. Use the greens within a week.
Links:
Pre-order kohlrabi – Triple M Acres Produce **
**Website is updated Monday evening and pre-orders close on Thursday each week
Make Kohlrabi Hashbrowns – Kohlrabi Hashbrown Recipe