Kohlrabi is a crisp, delicate vegetable is wonderfully nutritious and has high contents of vitamin C and also includes Iron and Calcium. It is from the Brassica Oleracea family, known as the cabbage family. This is one of the top families for healthy vegetables that include broccoli, kale and brussels sprouts. It is a more mild vegetable in flavor and many people describe it as a delicate hints of cucumber, broccoli or cabbage.
You can refrigerate for up to 10-days in a sealed package. Dena recommends eating it raw in salads or for snacks as she ate it this way as a kid. It is great for a stir fry recipes, but cook it longer than greens or other fast cooking ingredients.
Here are a few recipes that we posted from Pattie. Let me know your recipes and tips.
Amy Hetager, CSA Blogger
Confetti Salad from The Green Thumb Cookbook
4 kohlrabi, diced
1 parsnip, diced
3 carrots, diced
8 radishes, diced
1 cup beet greens, chopped
1 tablespoon yogurt
2 tablespoons honey
1 tablespoon vinegar
1. Combine and mix vegetables in a bowl.
2. Stir together the yogurt, honey and vinegar and add to vegetables.
3. Chill several hours before serving.
Kohlrabi and Onions
Peeled and thinly sliced kohlrabi
1 tblsp butter
1 tblsp coconut oil
1/4 cup chicken broth
Braggs or tamari for seasoning
Cook the onion in butter and oil until soft. Add the kohlrabi and saute for 15 minutes. Add chicken stock and continue saute. Season at the end and enjoy.