Have you looked at this veggie and wondered, “What the heck am I supposed to do with this?”
You’re not alone!
Kohlrabi is a hidden treasure among veggies. Many of our customers actively seek out our kohlrabi for its taste, versatility and nutrition (it’s a brassica like kale and cabbage).
Once you know how to crack it open, all the goodness will be within your reach. (Added bonus, it’s kid friendly!)
First, you chop off the greens. You can use the stems and leaves in a stirfry (awesome with garlic and crushed red pepper). You could also steam, saute or use as braising greens - just like you would use kale.
Then slice off a thin bit on the bottom so you can keep the kohlrabi steady.Then peel the bulb with a veggie peeler to get just past the fibrous outer layer. Next, quarter it lengthwise and remove the core.
Now you can grate it, cut it into matchsticks or cubes, depending on what you plan to cook.
Because kohlrabi is so versatile, there are tons of kohlrabi recipes out there. You can roast it, bake it, boil it, steam it, fry it, eat it raw.
Use it as you would use jicama. Throw it into a fruit salad. Cook it in a soup or a hash like you would a potato. Eat it raw with lemon and salt. Make kohlrabi fries with the matchsticks.
We’re sure if you give kohlrabi a try, you’ll enjoy it. You might even start asking us when kohlrabi's will be coming into season next year.
Let us know what you do with your kohlrabi.
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