Kohlrabi is a vegetable that not many people know about. For those that have, most have little idea on how to cook with it. According to Martha Stewart, you could be missing out on the delicious taste that is so unique to this root vegetable.
Kohlrabi is a vegetable commonly used in German cooking and takes its name from the German word for cabbage turnip. It offers the texture of a radish, the sweetness of jicama and a hint of broccoli. Eaten raw or cooked, it’s a taste that needs to be sampled.
Kohlrabi leaves are edible and can be used as an alternative to collard or kale and is important to the Kashmiri diet. Rich in vitamin c and potassium, the leaves are often prepared with a light gravy and eaten with rice.
Other common uses for Kohlrabi include fritters, curries and pickles.
Kohlrabi is best bought from early autumn through to spring and leaves should be unblemished. The bulb should be three to four inches in diameter and not appear cracked. Leaves can be cut off, wrapped in damp paper towel and placed in a plastic bag for three to four days. The bulb will last much longer.