- There are two types of kohlrabi, green and purple.
- The coloring should be light for the green variety and deep for the purple one.
- The greens for both types should be crisp and firm.
- Avoid any with browning or yellowing leaves, or cracks in the bulb of the stem.
- It should be eaten young so it retains all its tenderness – thus defying its reputation as being hard to cook.
- Avoid any with stems more than 3” wide: larger ones will be stringy.
- snip off the leaves close to the bulbous portion
- Store the leaves in a sealed plastic bag with a damp paper towel.
- Store the bulbous stem in separate bag without a paper towel.
- Rinse under cool running water.
- The leaves have a flavor similar to kale and can be prepared like any other green
- Kohlrabi can be eaten either raw or cooked. To eat raw, slice very thin and sprinkle with salt.
- Kohlrabi should be peeled, taking off a fair thickness in order to remove the fibrous layer just under the skin. It can also be peeled after cooking.
- Peel kohlrabi, cut it into 1/4” slices and sauté in butter or olive oil, or boil and mash like potatoes.
- Prepare as crudités for dipping.
- Grated and used in salads or gratins.
- Cube and add to soups or stews.
- It can be puréed, sautéed or steamed.
How to Boil Kohlrabi:
- Cook in boiling salted water for 30 minutes-1 hour, depending on size.
- Drain, and peel if cooked in the skin.
- Serve either seasoned with pepper, preferably freshly ground, and with melted butter, or with a cream or Hollandaise sauce.
How to Steam Kohlrabi:
- Season with salt and cook in the top of a steamer over a pan of boiling water for about 45 minutes to 1 1/2 hours depending on size.
- Drain and serve as for boiled kohlrabi.
How to Braise Kohlrabi:
- Parboil the kohlrabi for 5 minutes.
- Drain, peel, and cut into quarters.
- Make a mirepoix (a combination of onions, carrots and celery) and add enough stock to half cover the vegetables.
- Bring to the boil and place the kohlrabi on top.
- Baste some of the stock over the kohlrabi.
- Cover the pan with a piece of greaseproof paper or foil and then with the lid.
- Cook over gentle heat for 1 1/2 hours or until the kohlrabi is very tender, basting with the stock from time to time.
- Remove the kohlrabi from the pan with a perforated spoon and place in a serving dish.
- Drain the cooking liquor into a small pan and boil the liquid rapidly until it is reduced to a thin glaze, and then pour it over the kohlrabi.
- The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
Recent studies have shown the following possible health benefits.
- Optimize Your Cells’ Detoxification / Cleansing Ability
- Cancer Preventative
- Promote Gastrointestinal Health
- Promote Women’s Health
- Cardiovascular Benefits
Excellent Source of:
- Vitamin A
- Vitamin C
- Dietary Fiber
- Folic Acid
Very Good Source of:
- Vitamin B6
Good Source of:
- Vitamin B2
- Vitamin B5