Kohlrabi
Taste
Mildly sweet, peppery, cabbage, radish, broccoli.
Eat
Bulb:
Leafy top: Edible and can be used in place of any leafy green.
Health & Nutrition
Extremely vitamin c rich. A good source of potassium, B6, potassium, and folate. An excellent source of phytochemicals as it is a member of the renowned cruciferous family of vegetables. Rich in fibre it is a low glycaemic food and good at supporting blood sugar balance.
Buying tips
Choose firm, vibrant green, white or purple coloured bulbs with fresh leaves and no splits in the bulb.
Storage tips
Stores very well. The bulb can be stored loose in the bottom of the fridge for up to 1 month. Separate the leaves and wrap in a damp paper towel. Place in a sealed plastic bag in the fridge and consume within days.
Cooking tips
Prep:
Separate the leaves from the bulb. Trim the tough end with a knife. The bulb can be peeled or left as is if young and tender and using raw.
Add to stews, soups and stir-fries.
Raw: slice thinly or grate raw into salads.
Sautee: Slice finely or cube and sauté with oil over a medium heat. Use in stir fries,
Roast: cut into even sized chunks and massage with oil and salt. Spread on a baking tray and roast in the oven at 180 C until tender.
Steam: Dice kohl rabi and steam for 5 minutes until tender but not too soft as you want to retain its crisp texture.
Leaves: Use as a substitute for kale in salads, smoothies, stews, curry, dahl, lasagne.
Waste reduction tips
Don’t waste the leafy green tops. Use them as a substitute in any dish that calls for kale or spring greens.
