Kale is the green vegetable of the hour, but have you heard of its new rival kohlrabi? Popular in Europe and Asia, kohlrabi is finally turning heads here in the states and popping up on menus everywhere!
(Photo from Renee’s Garden)
Also known as German turnip or turnip cabbage, this root vegetable is a great source of fiber and is power packed with loads of vitamins and minerals, including Vitamins C, B6, and E as well as potassium and phosphorus.
It can be eaten raw, roasted, or steamed or any way you like it. Raw kohlrabi is crunchy with bit of sweetness and slightly spicy. Think of a cross between a radish and a turnip.
It’s great when tossed into a salad or shredded for a tasty slaw. Kohlrabi also tastes d’lish when simply drizzled with a good olive oil and a sprinkling of sea salt. Roast it as you would a root vegetable or use in a tasty soup. Or make a quick spicy kohlrabi pickle. Even use its leaves in a quick saute.
The Kitchn Blog has a great piece on kohlrabi with tasty links and different ways to prepare it. –Kathy
