Kohlrabi Vegetable

The name translates from German as turnip cabbage and the mild sweet flavour is somewhere between a turnip and a water chestnut with a crisp crunchy texture. A dollop of sour cream to serve brings out all the flavor.

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What Is Kohlrabi.

Kohlrabi vegetable. A vegetable peeler A cutting board A sharp knife A baking sheet oven-safe dish or deep pot depending on your cooking plan. Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and Brussels sprout. Peas vegetable oil salt vegetables cloves black peppercorns and 8 more Coconut Curry Lentils and Kohlrabi with Green Rice Pop Kitchen water kale cumin chili powder sea salt maple syrup cilantro and 13 more Carrot Cabbage and Kohlrabi Slaw with Miso Dressing The MOM 100 Cookbook.

Sometimes referred to as a German turnip kohlrabi comes from the Brassica oleracea family which includes broccoli cauliflower kale collard greens and Brussels sprouts. The plant was grown first in Europe around 1500 and came to America 300 years later. Commonly kohlrabi is treated the same as cabbage or turnip and used in a slaw while I love to treat the roasted vegetable as a meat.

The stem and leaves of kohlrabi are eaten as food and as a medicine. These bulbs might look like root vegetables but they actually grow above ground like cabbages. The plant is generally grown for the bulbs but the young greens are also flavorful.

Cube slice or dice the bulb and steam sauté or roast. Kohlrabi is in the same family as mustard and close relatives with cabbage cauliflower broccoli kale and Brussels sprouts. Its a cool-weather crop thats at its best from early fall through spring.

Looking something like a Sputnik in vegetable form with a squat bulb and antennae-like shoots kohlrabi is part of the cabbage family. Kohlrabi is a rather versatile vegetable when it comes to how to prepare. The name is German kohl for cabbage and rube for turnip and theyre in the brassica family along with cabbage broccoli and Brussels sprouts.

A member of the cabbage family kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. The leaves of kohlrabi are tender and delicate and therefore perfect for salads while the bulb can be eaten both raw and roasted. If your bulb still has leaves attached the greens can.

The word kohlrabi is German for cabbage turnip kohl as in cole-slaw and rübe for turnip though kohlrabi is not a root vegetable at all. An old-world soup with loads of vegetables including kohlrabi cabbage bell peppers carrots and green beans. However growing kohlrabi greens for harvest will reduce the size of the bulb.

It produces a swollen stem that has a broccoli or turnip type flavor and can be steamed or eaten fresh. Kohlrabi tastes great steamed stir-fried added to soups and stews or dipped in batter and fried to make tempura or fritters. To prepare kohlrabi you need.

By lightly salting kohlrabi it becomes an excellent snack. Served cold it adds a pleasing crunch and mild spicy note to salads. Whole bulbs can even be hollowed out and stuffed with a filling before baking.

Find kohlrabi recipes at wwwriverfordcoukrecipesSee featured recipes belowA crisp juicy vegetable with a mild slightly sweet radish-like flavour. Its a brassicalike cabbage broccoli and cauliflowerand those cute bulbous shapes grow above ground not below. Kohlrabi is a versatile veggie that can be cooked in a variety of ways.

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