Fruit and Vegetable Guide
Summer, Early Autumn
Description: Kohlrabi consists of a long stalk and large leaves protruding from a spherical base. This base, a root, tastes like radishes when raw and broccoli when cooked. Varieties include purple and pale green.
Selection: Choose kohlrabi with fresh-looking leaves, bright, even color and no soft spots or cracks. Bulbs the size of a peach or smaller yield best texture and flavor.
Storage and handling: Refrigerate in loosely sealed plastic bag for several days. If leaves show signs of decline, discard them before storing. Before eating, wash in cold water.
Preparation: Trim stalks and leaves. If eating raw, peel kohlrabi root to expose the white inner flesh, then cut as desired. If eating cooked, wait to peel until after cooking. Bake in a covered dish with a few tablespoons of liquid at 350F / 180C, 50-60 minutes. Boil covered, 30-35 minutes. Microwave whole trimmed kohlrabies in covered dish with a few tablespoons of liquid, 6-9 minutes. Sauté shredded peeled kohlrabi; first sprinkle with salt and let sit 30 minutes, then squeeze water out.
Serving suggestions: Raw kohlrabi slices or sticks make a tasty snack. Add slices to salads or grate and marinate in salad dressing. Season cooked kohlrabi with butter, cream sauce, cheese sauce, or fresh herbs. Try them in a sauté (SIS, p. 126).
Nutrients (for bulb): Vitamins B6 and C; potassium; fiber.
1 lb raw = 1 1⁄2 cups
© 2011 Mennonite Central Committee