Also known as the cabbage turnip, the little known Kohlrabi gets its name from the German “kohl” for cabbage and the Latin “rapa” for turnip. It is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. It is about the size of an orange, rounded, and light purple or green, with firm branches growing from the top.
Kohlrabi is available year-round, but shines in winter months. The leaves taste like kale, collards or cabbage with a milder, slightly sweeter flavor. Kohlrabi bulbs are more flavorful and tender when they are small and have a hint of radish and cucumber flavors as well. Purple kohlrabi tends to pack a slightly spicier punch. In terms of cooking, kohlrabi can be steamed, boiled, or added to soups. And even though the leaves and stems are edible, Kohlrabi is often sold without the tops.
Farmers Market Tip:
Choose smooth bulbs. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Kohlrabi bulbs will keep up to a week or more in the refrigerator.
Recipes with Kohlrabi
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