A somewhat strange looking vegetable with a similar taste to turnip, kohlrabi is in the same family (brassica) as Cabbage, Broccoli, Kale, etc. so expect the same flavors to compliment kohlrabi as you would the other cole crop vegetables. Kohlrabi can be found in white, light green, and vibrant purple. A versatile vegetable enjoy kohlrabi raw, steamed, sautéed, or shredded into a fritter.
Storage
Remove leaves, and store wrapped in plastic for up to one month.
Preparation
Use a vegetable peeler or sharp knife to remove the thick skin. Dice, julienne, chop, or shred depending on your recipe. Kohlrabi can be sautéed, steamed, stir-fried, roasted, added to soups, or enjoyed raw in a salad.
Recipes
Vegetarian Cobb Salad with Creamy Dill Dressing
Napa Cabbage and Kohlrabi Slaw with Yogurt Dressing
Red Cabbage Slaw with Tahini & Toasted Quinoa
Stir-Fried Radish and Kohlrabi
White Bean, Escarole, and Kohlrabi Soup
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