Kohlrabi

Kohlrabi, also known as German turnips or turnip cabbages, are low, stout vegetables in the brassica family, which includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. Although their might lead you to think that they are root vegetables, they are actually stem vegetables, with their bulb-like stems growing above the ground. Their taste and texture are similar to broccoli stems, but milder and sweeter. They are most popular in Germany and Asia. Despite their different colored skins, the green and purple varieties both look and taste exactly the same when peeled and eaten.

The round, bulb-like kohlrabi stem is one of those magical vegetables that is low in fiber and high in nutrients. It is a rich source of vitamins C and B-6, niacin, thiamin, and Pantothenic acid, as well as phytochemicals that protect against certain kinds of cancer. It is also a good source of a number of minerals such as copper, calcium, potassium, manganese, iron, and phosphorous. It’s leaves abound in carotenes, vitamins A, K, and the B-complexes.

Storage Tips

Storing Fresh Kohlrabi:

Kohlrabi stores best if the bulbs and leaves are separated and the bulbs are left unpeeled. Snip off the leafy stems close to the bulb with a sharp knife or kitchen scissors. Store the leaves in a sealed ziplock bag. Store the bulbous stems loosely in a plastic grocery bags. The leaves will keep for up to a week and the bulbs for several weeks if stored this way.

Freezing Kohlrabi:

Kohlrabi bulbs can be frozen whole or cubed, but either way, it is best to blanch them first. For whole bulbs, leave in boiling water for 3 ½ minutes. For cubed bulbs, 1 ½ minutes is enough. From here, the kohlrabi can be stored in the freezer in ziplock bags with the air pressed out.

Quick Prep Tips

Kohlrabi stems (the bulb-like portion of the plan) can be eaten raw or cooked. Their tough skin does not break down when cooked, so it should be peeled first. The leaves are also edible and can be used as a substitute for kale.

Further Prep Tips

Kohlrabi Preparation:

To prepare kohlrabi, first rinse the entire plant well in cold water to remove any dirt and grit. Then, remove the leafy stems. These can be saved and cooked just like kale or turnip greens.

Next, using a sharp knife, quarter the bulb, to reduce it to a more manageable size. Angle the knife to remove the tough center. Discard the core and then peel the quarters.

From here, you can cut your kohlrabi in matchsticks for slaws or thicker slices or cubes for roasting, stewing, steaming, pan frying, or stir frying. Alternatively, use a mandoline to create paper-thin slices that make an excellent addition to salads or are delicious on their own drizzled with olive oil and sea salt.