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Produce Info, Storage Tips and Recipes

Kohlrabi

Kohlrabi

The Basics

Kohrabi (literally "German turnip") is a descendant of the wild cabbage. Its taste and texture closely resemble that of a broccoli stem, but is milder and sweeter. It can be eaten either raw or cooked. (Read more on Wikipedia.)

Preparation

First, cut the stems off and peel the outer later of the bulb. Dice the bulb into uniform chunks and cook by roasting, boiling, steaming, or sauteeing.

Storage Tips

Remove leafy stems, then store kohlrabi in a sealed plastic bag in the refrigerator.

Nutrition

Kohlrabi is very high in vitamin C and is also a good source of potassium, fiber, and vitamin B6. It also contains phytochemicals such as indoles, which are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables as well. (Read more from the American Institute for Cancer Research.)

Recipes

Curried Red Lentil Kohlrabi and Couscous Salad
Curried Tofu, Eggplant, and Kohlrabi with Green Jasmine Rice
Kohlrabi with Radish & Spring Onion
Roasted Kohlrabi