Kohlrabi is an annual vegetable of the cabbage family that can be eaten in its entirety, raw or cooked. Many people have compared the taste as a mix between a radish and broccoli stem.
The vegetable is rich in vitamins and dietary fiber, yet has very little calories (27kcal/100g) and barely any fat (somewhere around 0.10g).
Kohlrabi contains plenty Vitamin C, Potassium, Calcium and B-complex vitamins. This vegetable also contains phytochemicals that help protect against certain cancers.
Now the real question is, what do we do with this vegetable?
Kohlrabi can be prepared using almost any method of preparation, both raw and cooked. Below are two very simple ways to prepare and to help you in your kohlrabi venture.
Prep: 10 mins Cook: 30 mins Total Time: 40 mins
Ingredients: (makes 4 servings)
- 2 small kohlrabi
- 1 cup radish
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Peel 2 small kohlrabi.
- Shred the kohlrabi and radishes.
- Mix 1 tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in bowl. Whisk in 2 tablespoons olive oil.
- Add shredded vegetables and toss.
- Chill for 30 minutes.
Prep: 10 mins Cook: 35 mins Total Time: 45 mins
Ingredients: (Makes 6 servings)
- 2 lbs. kohlrabi, peeled and cut into large chunks.
- 1 Tbsp. olive oil
- 1 Tbsp. minced garlic
- Salt and pepper to taste
- Preheat oven to 450*.
- Combine and toss all ingredients in bowl
- Spread kohlrabi in a single layer on a baking sheet, and roast for 30-35 minutes (stir every 10 minutes to prevent burning).