Kohlrabi is an incredibly versatile vegetable. You can enjoy it raw, steamed, sauteed or stir-fried.
These edible leaves and stems can be used in place of kale or collard greens for a nutritious and flavorful side dish.
Young stems are crispier and milder in flavor than their older counterparts from later in the season. They make delicious additions to salads or slaws, especially when dressed up with a zesty vinaigrette dressing.
Kohlrabi is a vegetable that’s often misunderstood. Though it may look like an alien with antennae-like shoots, this root vegetable has plenty of uses – stews, curries, soups, pickles and salads included!
It’s an excellent source of Vitamin C and potassium. Furthermore, it provides folate, dietary fiber, and copper.
Kohlrabi can be enjoyed raw or cooked. You have several options for preparation – steaming, boiling, baking or roasting it; alternatively you can mash it and serve with a dip for added flavor.
Raw kohlrabi has a crunchy and chewy texture similar to turnips or parsnips, similar to their sweet flavor that pairs well with both sweet and savory dishes. It makes an excellent addition to summer salads or slaws since it will hold up well to all of the other ingredients you add.
Once peeled, you can thinly slice it for use in salads or cut it into matchsticks to add to dishes. You could also shred the vegetable to create a nutritious quinoa and cashew cream wrap.
Kohlrabi is an excellent source of phosphorus, iron and Vitamin A. It also has low levels of fat and cholesterol so it can easily be included in your diet for added nutritional benefit. Kohlrabi makes for a nutritious side dish!
It can also be substituted for other vegetables, such as turnips and white radishes, in recipes that call for those ingredients. Furthermore, it has become a staple of Hungarian cuisine where it’s made into creamy soup or stuffed with ground meat.
Kohlrabi is an easy vegetable to incorporate into your cooking repertoire. Its crunchy, lightly spicy nature and delicate flavor make it suitable for many dishes – from salads to soups.
Kohlrabi can be enjoyed raw or cooked, though the bulb is the most popular part. When raw, its flavor has a similar to cabbage with an added kick of spice similar to that of radish or turnip.
Its crunchy texture and subtle sweetness make it a delicious addition to slaws and salads, or it can be grated, shredded or julienned for stir-fry recipes. Furthermore, you can boil, sautee or roast it as an easy side dish.
To prepare kohlrabi for cooking, begin by peeling off the skin from the bulb. Afterward, take out the base and cut into chunks; thinly sliced is ideal for sauteeing or stir-frying, while matchstick or half moon pieces make great stews, roasts, and soups; larger cubes can be used when making burgers or stuffing them with kohlrabi.
You can serve kohlrabi base on its own in a salad, or mix it up with other veggies to create an eye-catching slaw. Simply dress the slaw with some dressing and serve over top of some greens.
When storing kohlrabi, keep the leaves and stems separate from the bulb. If you don’t plan to use it immediately, wrap in paper towel and store in a plastic bag; this way, your bulb can stay fresh up to three days in your refrigerator.
If you enjoy kohlrabi, then this simple saute recipe with bacon, scallions and garlic is for you. Enjoy it on its own or serve alongside a meaty main course like brats or air fryer sausages.
Kohlrabi with its greens still attached is often available at your local farmers market or grocery store. The leaves taste similar to collard greens and can be enjoyed raw in a salad or wilted in a stir-fry.
Due to their slightly bitter flavor, greens should be cooked before enjoying them fully. You can also incorporate them into soups or grain bowls for extra flavor and nutrition.
For optimal flavor and digestion, opt for smaller young kohlrabi leaves. Older, thicker varieties require more cooking to become tender; thus, opt for the smaller, younger leaves when possible.
Kohlrabi stands out among other vegetables due to its lack of fibrousness and ability to be cut without creating holes in its flesh, making it an incredibly versatile option for cooking. Not only that, but kohlrabi also tastes wonderful when mashed or sauteed.
Preparing sweet potato has never been simpler! As a side dish for meals like pasta dishes, burgers, and grain bowls, it can easily be added as an enjoyable side dish. Plus, it contains essential minerals like calcium, magnesium, and iron!
You’ll be delighted by how much flavor this straightforward saute recipe packs! Definitely give it a try and see what your favorites are!
Kohlrabi belongs to the Brassicaceae family (same family as kale, cabbage, broccoli and Brussels sprouts), making it incredibly versatile. It tastes great both raw and cooked; you can add it to stir fries, pasta dishes, soups or stews for added flavor and convenience. Kohlrabi makes great additions to stir fries, pasta dishes, soups or stews too – the possibilities are endless!
Raw cucumbers are crunchy, refreshing vegetables that taste slightly sweet and peppery. Plus, they’re an excellent source of Vitamin C which supports your immune system and may reduce the risk of certain cancers.
Kohlrabi not only tastes delicious, but it’s high in fiber and low in calories. Making it a great option for those watching their weight or wanting to add more veggies into their diet are sure to enjoy this health benefit.
Kohlrabi bulbs are the most widely eaten part of this vegetable, but its leaves can also be consumed. Though greener and tougher than their bulb counterparts, these leaves can be steamed or finely chopped to add flavor to salads, sauces, and wraps.
Kohlrabi leaves, like collard greens, provide essential vitamins A and K for healthy eyes and skin. Plus, they’re packed with iron and potassium which promote strong bones.
Kohlrabi can usually be found at most grocery stores during certain seasons. This vegetable has a light flavor similar to radish or cucumber and an apple-like crunch.