Kohlrabi

12 Mar, 2020 Posting Komentar

Overview information kohlrabi is a vegetable that is similar to cabbage broccoli cauliflower kale collard and brussels sprout. Combine olive oil garlic salt and pepper in a large bowl.

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Kohlrabi is a rather versatile vegetable when it comes to how to prepare.

Kohlrabi. Part of the cabbage family with the knobbly good looks of a turnip kohlrabi is equally delicious eaten cooked or raw and will work particularly well in a sauerkraut pickle or fiery kimchi. Everyone will be coming back for a second scoop. Served cold it adds a pleasing crunch and mild spicy note to salads.

Cut the kohlrabi into 14 inch thick slices then cut each of the slices in half. We usually eat them rawpeeled sliced and added to a salad or used for serving with a dip. While kohlrabi can be thrown into a basic chunky vegetable soup we particularly like it in a creamy pureed soup with mild spices so that sweet kohlrabi flavor can really shine through.

If youve ever passed by kohlrabi at the farmers market you may have mistaken it for a radish a giant brussels sprout or even a rutabaga. Toss kohlrabi slices in the olive oil mixture to coat. Bring two much maligned veg together in our swiss chard and kohlrabi side dish.

It has long leafy greens that shoot out from the top. Swiss chard kohlrabi with lemon sauce. Brassica oleracea gongylodes group also called german turnip is a biennial vegetable a low stout cultivar of wild cabbage.

It is the same species as cabbage broccoli cauliflower kale brussels sprouts collard greens savoy cabbage and gai lan. Kohlrabi from the german for cabbage turnip. Combine kohlrabi horseradish spring greens and radishes to make this impressive plateful of veggies.

Kohlrabi has become increasingly popular in recent years and you mightve noticed this crisp sweet bulb cropping up on menus in a variety of preparations. Kohlrabi which can be green or purple is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette like a cabbage. Cook the leaves as you would spinach.

All parts of the kohlrabi can be eaten both raw and cooked. Spread kohlrabi in a single layer on a baking sheet. Kohlrabi tastes great steamed stir fried added to soups and stews or dipped in batter and fried to make tempura or fritters.

Kohlrabi can also be added to recipes for cream of potato cream of broccoli and even cream of mushroom soup. Both the leaves and the bulb can be eaten. The stem and leaves of kohlrabi are eaten as food and as a medicine.

Sometimes referred to as a german turnip kohlrabi comes from the brassica oleracea family which includes broccoli cauliflower kale collard greens and brussels sprouts.