Kohlrabi

I volunteer at our local Foodbank.  This time of year, local farmers donate all sorts of vegetables to us.  Kholrabi was new to a lot of us, so I was challenged to some up with some recipes for Kholrabi using only those ingredients that our neighbours may have on hand.

What Is a Kohlrabi?

Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale.

It has thick skin that can range from pale green to purple, though the inside is always a very pale yellow.

The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. The bulb and the leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Kohlrabi is packed with fiber, vitamin C, potassium and even some protein.

Kohlrabi Slaw

Half Kohlrabi

1 Carrot

1 apple (optional)

1 TB onion

Salt, pepper to taste

1 teaspoon of sugar

Juice of an orange OR 1/4 cup Orange Juice (or any other citrus juice you have)

Grate the Kohlrabi, carrots and apple.  Squeeze any access liquid from the Kohlrabi.  Toss all the ingredients and let sit for at least an hour.

OR use Kohlrabi in your favourite slaw recipe

 

Roasted Kohlrabi

Half Kohlrabi cut into wedges

1 tablespoon of cooking oil

½ teaspoon of salt

1 TB of Italian Seasoning (or any seasoning you have like cayenne or chilli powder, parsley, onion or garlic powder– whatever you have on hand)

1 tablespoon cheese (optional)

Roast at 450 degrees F, toss every 10 minutes, until tender and golden, about 30 – 40 minutes. Toss with cheese or enjoy them plain.

 

See how to make these dishes:

https://www.youtube.com/watch?v=7Ga-y88_9HI