kohlrabies
Kohlrabi is low in calories and rich in vitamin C, fiber, and potassium, with additional phytonutrients common to the Brassica family such as glucosinolates and indoles.
About
Kohlrabi (Brassica oleracea var. gongylodes) is a cultivar of the cabbage family native to the Mediterranean region and developed extensively in Central Europe. The edible portion is a bulbous, turnip-like stem that grows above ground, with a smooth skin ranging from pale green, white, to deep purple depending on variety. The texture is crisp and mildly sweet with a subtle cabbage-like undertone, resembling a cross between broccoli stem and radish in flavor and consistency. The leafy greens attached to the bulb are also edible and commonly consumed like kale or collard greens.
Culinary Uses
Kohlrabi is prepared by removing the tough outer skin to reveal the tender flesh within, which can be eaten raw in slaws and salads, or cooked through steaming, roasting, braising, and stir-frying. In Central European and German cuisines, it appears in creamed preparations and vegetable gratins. The young, tender leaves are sautéed as a side dish or incorporated into soups. Raw kohlrabi's crisp texture and mild flavor make it well-suited to cold preparations, while cooking mellows its flavor and creates a tender interior similar to turnips. It pairs well with butter, cream, garlic, and spices such as caraway and mustard.