Kohlrabi

About

Kohlrabi is a member of the brassica family (which also contains broccoli, cauliflower, cabbage, and Brussels sprout, among others).  Its name reflects similar vegetables – kohl means cabbage and rabi means turnip – and many botanists suspect kohlrabi is in fact a hybridization of the two.   Kohlrabi’s edible globe is actually a swollen stem. Its leaves are edible as well.  Kohlrabi thrives in cool weather, as do other brassicas.  It grows quickly and is generally ready for harvest by late spring, though can be available through fall. Both purple and green varieties are grown. Similar to other brassicas, kohlrabi is rich in vitamins A and C, and minerals potassium and calcium.  Kohlrabi is also high in fiber.

Storage

Store globe and leaves separately. The globe can last for up to one month in a plastic bag in the refrigerator. Leaves should be wrapped in a damp towel or plastic bag and kept in the hydrator drawer of the refrigerator.  Greens do not store as well and should be used as soon as possible.

Recipes

General Tips 

Kohlrabi  can be eaten raw or cooked.  Raw, it can be eaten like an apple, or grated or cut into match sticks to eat in a salad or cole slaw, or with a dip.  Cooked  kohlrabi  can be marinated and chilled before adding to a salad.  Wash  kohlrabi  and cut away and tough it woody parts.  Kohlrabi  can, but does not have to, be peeled. Kohlrabi  leaves can be used similarly to other greens. The center rib can be removed if tough.  Add slices or cubes to soups or a stir fry.  Mash cooked kohlrabi with cooked potato. Form into patties and fry in butter or olive oil.   Large  kohlrabi  can be stuffed. Scoop out center, fill with desired stuffing,  and simmer covered for 20 minutes. 

Steamed  Kohlrabi

Steam a whole globe for 25-30 minutes or thin slices for 5-10 minutes. Dress with olive oil, lemon juice, and fresh dill. Alternatively, dip in flour and briefly fry.

Sautéed Kohlrabi

Grate  kohlrabi  or cut into match sticks. Sauté in butter or olive oil. Add herbs or curry sauce.

Other Uses

• Add slices or cubes to soups or a stir fry. 
• Mash cooked kohlrabi with cooked potato. Form into patties and fry in butter or olive oil. 
• Large kohlrabi can be stuffed. Scoop out center, fill with desired stuffing, and simmer covered for 20 minutes.
• Add to salad: cooked kohlrabi can be marinated and chilled before adding to a salad.
• Kohlrabi leaves can be used similarly to other greens. The center rib can be removed if tough.