All parts of the kohlrabi can be eaten both raw and cooked.
Balsamic glaze salad. Combine kohlrabi horseradish spring greens and radishes to make this impressive plateful of veggies. Instead it belongs to the brassica. Spread kohlrabi in a single layer on a baking sheet. Toss kohlrabi slices in the olive oil mixture to coat.
Der kohlrabi kohlrabi head kohlrabi leaf. Served cold it adds a pleasing crunch and mild spicy note to salads. Everyone will be coming back for a second scoop. While they look different they taste the.
Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters. It is delicious. Our peppery kohlrabi slaw has it all vibrant colours a little bit of heat and plenty of crunch. Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half.
Kohlrabi from the german for cabbage turnip. Brassica oleracea gongylodes group also called german turnip is a biennial vegetable a low stout cultivar of wild cabbageit is another cultivar of the same species as cabbage broccoli cauliflower kale brussels sprouts collard greens savoy cabbage and gai lan. The stem and leaves of kohlrabi are eaten as food and as a medicine. The word kohlrabi is german for cabbage turnip kohl as in cole slaw and ruebe for turnip though kohlrabi is not a root vegetable at allits a brassicalike cabbage broccoli and cauliflowerand those cute bulbous shapes grow above ground not below.
Despite its name kohlrabi is not a root vegetable and does not belong to the turnip family. Combine olive oil garlic salt and pepper in a large bowl. Although kohlrabi doesnt need to be peeled the outer layer can taste tough so feel free to peel it with a heavy duty vegetable peeler or a sharp paring knife. Kohlrabi also known as german turnip is a cruciferous vegetable.
Kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout.