Where to find kohlrabi

These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. How do you know if Kohlrabi is bad? If it is squishy. If it looks moldy. How do you cut and cook rutabaga? Step 2: Place the rutabaga on a cutting board. Step 4: Use a paring knife to remove the outer skin of each semi-circular piece.

What is the flavor of kohlrabi? Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible.

The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. Can I freeze kohlrabi? If you want your frozen kohlrabi to be packed with flavor and nutrition, it is best to blanch it quickly before freezing, unless you plan to store it in the freezer only for a few days. Select young, tender small to medium size kohlrabi, and peel off the tough bark. How do I peel kohlrabi? Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.

Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center. Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin. Can dogs eat kohlrabi? As a member of the cabbage family, kohlrabi can be used and prepared in much the same fashion. But, like rutabaga and arugula, kohlrabi is a goitrogenic food, which is something you should keep in mind when deciding whether or not to feed it to your dog.

Is kohlrabi a perennial? Sources seem to differ as to whether Kohlrabi is a biennial or perennial plant. Most gardeners grow it as an annual. However you look at it or grow it, kohlrabi has a quick growing season and matures in under sixty days. The bulb is crisp, dense, succulent and similar in flavor to a turnip, with mild cabbage nuances. The leaves and stems are both succulent and tender. The ideal kohlrabi crop should be harvested with bulbs that are three inches or smaller in diameter.

Applications Kohlrabi responds wonderfully to nearly all cooking methods. It can be shredded raw in slaws and salads, roasted or braised then pureed into soups, pickled, baked, or stir fried. Both the bulb and the greens make a delicious curry. Diced it makes a hearty addition to savory pies and casseroles. Kohlrabi or knol-khol or German Turnip is a stout, round, tuberous vegetable of the Brassica family; same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts belongs to.

This stem vegetable is native to Europe. Scientific name: Brassica oleracea Gongylodes Group. Knol knol is a perennial, cool season vegetable. It is grown all over the temperate climates for its succulent round shaped modified stem as well for its turnip-flavored top greens. Leaves: Separate the leaves from the stems. Wash leaves, then refrigerate both the stems and leaves in the crisper section in a sealed reusable container, salad spinner, or plastic bag. The leaves will last two to three days.

The stems will last one week. Globes: Place unwashed globes in a sealed reusable container or plastic bag in the crisper section of your refrigerator for up to ten days. This attractive stem vegetable is available at its best during winter months from November until March.

Over maturity as well as exposure of crop to excessive sunlight makes the stem woody and tough in texture resulting in its poor eating quality. Fresh kohlrabies should have crunchy texture and impart rich flavor. In the stores, buy medium-sized, fresh tubers and heavy in hand for their size.

Avoid those with cracks, cuts, spoiled or mold infested. Do not buy if they have lighter weight for their size and excessively woody in consistency as it indicates signs of over-maturity and unappetizing. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.

Serve with your favorite bread. Kohlrabi with White Sauce. Kohlrabi with White Sauce Rating: 3. When I was a nanny in Germany, this recipe was one I'd make often for the family. Tender kohlrabi cubes drenched in a creamy white sauce with a hint of nutmeg is a simple, mild, but flavorful side dish.

Try this sauce over baked or fried potatoes, too. By Valerie S. Kohlrabi Noodles with Bacon and Parmesan. Kohlrabi Noodles with Bacon and Parmesan Rating: 4. These flavorful low-carb kohlrabi noodles topped with bacon, onion, and Parmesan will turn anybody into a kohlrabi lover! The natural sweetness of the kohlrabi marries perfectly with the other ingredients, for a side dish that's a change from the usual. By France C. Kohlrabi and Apple Slaw. Kohlrabi and Apple Slaw Rating: 4. I came up with this recipe when my husband decided to grow our own kohlrabi and I had never had it before.

This makes a different but tasty slaw that will go well with most everything. Kohlrabi and Squash Skillet. Kohlrabi and Squash Skillet Rating: 4.

A yummy side dish inspired by the haul from our summer CSA! Goes well with a main meat, such as steak or sausages. By zoobuffalo. Bavarian Kohlrabi Soup. Bavarian Kohlrabi Soup Rating: 4. This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional. By Coffey, M. Squash and Kohlrabi Empanadas.

Squash and Kohlrabi Empanadas Rating: 4. Need to sneak some vegetables by a picky eater? These empanadas, inspired by a trip to Mendoza, Argentina, are the perfect vehicle for spicing up boring vegetables.

Use homemade dough if you want, but for those short on time as we all usually are, store-bought pie crust works great. Switch up the vegetables with what is in season. By Jennie. Kohlrabi and Egg Noodles.

Kohlrabi and Egg Noodles Rating: 4. This is a recipe that my husband introduced me to from my mother-in-law. It is a Hungarian dish; it is really easy and really good. By codysmommy. Inspiration and Ideas kohlrabi slaw.