Friday, July 17, 2015


To store kohlrabi, snip off the leaves close to the bulbous portion (which is really a swollen stem, not a root bulb).  Then trim off the stems from the leaves.  Store the leaves in a ziploc bag with a damp paper towel.  Store the bulbous stem in separate ziploc bag without a paper towel.  Both will keep for a week if stored properly in your crisper drawer. 

How to Use & Cook Kohlrabi:

Kohlrabi is delicious raw. Cut into wedges and crunch them for snacks, use with creamy dips, or give them a simple drip or two of soy sauce.

Kohlrabi also adds bite and crunch to salads and slaws - slice thinly or shred.

Kohlrabi can be chopped and added to soups or stews, or boiled and added to mashed potatoes or other mashed root vegetables.

Kohlrabi is a delightful surprise when roasted: it turns remarkably sweet. Peel the bulbs and cut them into wedges or chunks, toss with a bit of oil, sprinkle with salt, and roast in a hot oven until brown and tender.
Nutritional Value:
The health benefits of kohlrabi include its ability to improve your digestive processes, help you lose weight, protect against cancer, boost the immune system, regulate the metabolism, increase circulation, strengthen bones, improve vision health, and assists in protecting muscle and nerve function.
Kohlrabi is so highly valued in countries and cuisines around the world not only for its diversity in cooking applications, but also because it is full of nutrients and minerals like copper, potassium, manganese, iron, and calcium, as well as vitamins, such as vitamin C, B-complex vitamins, vitamin A, and vitamin K. Along with that, kohlrabi is also high in dietary fiber and antioxidant compounds, such as phytochemicals and various carotenes.

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