Tips for Kohlrabi

[Guest guest]

Sorry to not have this formatted (hope no one minds). This tips comes from

Care2.com's Green Cuisine Newsletter (which is located on the Healthy

Living: Everyday Solutions web page). ~Danell~

 

 

How to Use Kohlrabi

Excerpted from Rolling Prairie Cookbook, by Nancy O'Connor.

Kohlrabi can be one of those intimidating vegetables if you haven't been

around it much. It has the look of an organic green Sputnik, with a taste

like fresh, crunchy broccoli stems accented by radish. The name kohlrabi

comes from the German kohl, meaning cabbage, and rabi, or turnip, and that

kind of sums it up.

Simple Solution:

Although these green bulbs look like they were dug up from the earth, the

round bulb is a swollen stem that grows above ground. Not a commonly used

vegetable in American cuisine, kohlrabi is widely used in Central Europe and

Asia. It is still patiently waiting to be discovered in this country.

Handling: If the kohlrabi leaves are still attached to the bulb, trim them

and store separately. If the leaves are in good shape - firm and green -

they can be cooked but will need to be used within a couple of days. The

bulbs should be stored, unwashed, in a plastic bag. They will hold for about

a week in the refrigerator. Smaller kohlrabis are the sweetest and most

tender. Bulbs much bigger than the size of a tennis ball won't be as tasty

and often have a pithy flesh.

Simple Preparation: Tender, young kohlrabi is delicious eaten raw. Peel the

outer skin with a paring knife. Slice, dice, or grate, and add to salads.

Use on raw vegetable platters or serve with a creamy dip. Substitute in

recipes calling for radishes. Grated kohlrabi can be added to slaw, but

lightly salt it first and let stand for several minutes. Squeeze to remove

any excess water before adding dressing. Kohlrabi can also be steamed or

boiled. For this preparation don't peel until after they are cooked. Steam

or boil until bulbs are tender, peel skin, and season with butter, salt, and

pepper, a cheese sauce, or just enjoy plain.

If the leaves attached to the kohlrabi bulb are fresh and green, they can be

enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in

boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess

water from leaves. Chop leaves, then sauté in a little olive oil or butter.

Season with salt and pepper. Add a splash of vinegar or squeeze of fresh

lemon juice.

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Rolling Prairie Cookbook

<http://www.amazon.com/exec/obidos/ASIN/0966740300/caremailgreeting>

Over 130 recipes celebrating fresh produce.

 

 

 

Links to Resources and Articles:

Chelsea Green <http://www.chelseagreen.com/> - Chelsea Green publishes

information that helps us lead pleasurable lives on a planet where human

activities are in harmony and balance with nature.

 

 

 

 

 

 

[Guest guest]

Kohlrabi can also be steamed or

boiled. For this preparation don't peel until after they are cooked.

 

My mom always peeled it and cut it like fries, steamed it and put some herbs

to it. I wouldn't want to peel after steaming because I have to wait for

them to get cold to handle.

If you have the possibility to get organically grown kohlrabi, go for it!

Kohlrabi is a vegetable where you can definitely taste a difference (eaten

raw, of course) when it is organically grown.

Greetings from kohlrabi-country Germany,

Marita

 

 

 

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[Guest guest]

I love to dice it in large cubes and stir fry with my other veggies. I also

dice it and throw it on my salad. I have a Maltepoo that, when he hears the

salad bowl come out of the fridge, comes in and waits for " his share " of

kohlrabi. He loves the stuff!

 

Cheers,

Sherie

 

 

> Kohlrabi is a vegetable where you can definitely taste a difference (eaten

> raw, of course) when it is organically grown.

> Greetings from kohlrabi-country Germany,

> Marita

 

 

Sherie Haunzwickl Tue, 04 Sep 2001 21:22 +0200

 

Sherie-Bertrand Laurenburg, Germany